Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Countdown to 2014 Cookbook Giveaway: Day 7

This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.

1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting! 

Now, I’d like to introduce my final guest and her cookbook!

WHO: Jennifer Perillo, In Jennie’s Kitchen
BOOK: Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen
RECIPE: Dairy-Free Chocolate Egg Cream

Jennifer Perillo’s Dairy-Free Chocolate Egg Cream

Yield: 1 Serving


For the chocolate egg cream:

1/4 cup (62 ml) soy, almond or coconut milk

1 teaspoon (5 ml) Homemade Chocolate Syrup (recipe below)

1/2 cup (125 ml) seltzer water, from a freshly opened bottle

For the homemade chocolate syrup (makes 3/4 cup):

1/2 cup (100 grams) granulated natural cane sugar

2 tablespoons (14 grams) dark cocoa powder (I use Valrhona)

1/2 teaspoon vanilla extract


  1. Make the chocolate egg cream: Add the milk and chocolate syrup to a 10-ounce (300 ml) glass. Stir well to combine. Vigorously stir the milk mixture with a spoon as you slowly pour in the seltzer. It will foam up considerably, forming a foamy “head”—this is the signature look of an egg cream. Sip and enjoy!
  2. Make the homemade chocolate syrup: Add the sugar along with 1/2 cup (125 ml) of water to a 2-quart (2.2 L) pot. Bring to a boil, and cook for 2 minutes until the sugar has completely dissolved and is thick and syrupy. Reduce the heat to low. Whisk in the cocoa powder and vanilla extract until the cocoa is completely dissolved. Cook for 1 minute more. The syrup will be thin and liquidy. Transfer to a glass jar and set on the counter to cool completely. Store, tightly sealed, in the fridge for up to 3 months. Shake well before each use.


Recipe reprinted with permission from HOMEMADE WITH LOVE © 2013 by Jennifer Perillo, Running Press, a member of the Perseus Books Group.


  1. looks delish! I would love to try her cookbook! Happy new year

  2. I definitely feel much better when following a GF lifestyle. I hope that I win this cookbook which will help me with that! Thanks!

  3. I have always wondered how to make an egg cream. Definitely will make.

  4. Sounds amazing! Would love to try it!

  5. The book looks really interesting and the recipe ingredients took me by surprise. Seltzer water!

  6. i would love this – i love looking at cookbooks

  7. Sounds wonderful.

  8. Donuts sound simply delicious – along with the egg cream.

  9. the egg cream looks good, but the doughnuts look amazing!

  10. This is a recipe that has never crossed my mind. I hope to see more!

  11. The chocolate egg cream and the donuts pictured on the cookbook look fabulous.

  12. Homemade is best!

  13. I have all of the ingredients for this! Making this tonight for sure! Thanks for the post 🙂

  14. Oh……I have never tried an egg cream…..and this looks toooooogooooood not to try!!!

  15. Cooking with love is always the best way!

  16. Thank you for sharing this awesome recipe!

  17. That looks awesome. Will be making that this weekend!