Chocolate Soda Recipes

Steps:

• In a tall glass, combine chocolate syrup and cream. Stir in water; top with ice cream. Serve immediately.

Steps:

• Fill a tall glass with ice. Pour the milk and seltzer over the ice and give it a little stir. Garnish with the pretzel and serve with a straw.

Steps:

• For each serving, place 3 tablespoons chocolate syrup in a 16-oz. glass. Stir in 1 tablespoon of whipped cream and 1-1/4 cups water until foamy. Add two scoops of ice cream. Top with additional whipped cream if desired.

Steps:

• Make the chocolate syrup
• 1. In a medium saucepan, mix water, sugar, cocoa powder, and vanilla and bring to a boil.
• 2. Take off heat, strain, and let cool.
• Make the soda
• 3. Add Chocolate Syrup to seltzer and stir. Divide among tall glasses.

Steps:

• For each serving, place 3 tablespoons chocolate syrup in a 16-oz. glass. Stir in 1 tablespoon of whipped cream and 1-1/4 cups water until foamy. Add two scoops of ice cream. Top with additional whipped cream if desired.

Steps:

• In four 16-ounce glasses, squirt 1 tablespoon of the chocolate syrup in the bottom of the glasses. Scoop out 2 scoops of ice cream in each and top with another tablespoon of the chocolate syrup. Fill each glass with club soda, and top with whipped cream and a cherry.

Steps:

• For the infused peppermint simple syrup: Combine the crushed candies with 1 1/2 cups of water over medium heat. Simmer until the candy is dissolved; remove from the heat. Strain if any candy bits remain. Let cool.
• For the chocolate peppermint sodas: Pour the crushed candies into a small dish. Dip the rims of 2 highball glasses in water and roll in the crushed candies to coat the rims. (You may need to press them on a bit with your fingers to evenly coat the rims.)
• Fill the glasses halfway with ice. Add 1 ounce of the simple syrup to each glass, divide the seltzer between the glasses and stir to mix. Drizzle in the chocolate syrup and let it swirl down into the pink soda. Add a splash of vodka if desired.

Steps:

• Mix dry cake mix with soda. Don't pay any attention to adding oil, egg, etc.
• Pour into floured cake pans, Bundt pan, muffin tins, etc.
• Bake according to directions on box.

Steps:

• Heat milk, cocoa powder, sugar, and vanilla in a small saucepan over medium, stirring occasionally, until mixture comes to a rapid simmer, about 3 minutes. Remove from heat and whisk in chocolate until melted and smooth. Let cool slightly, about 5 minutes.
• Transfer mixture to a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain into a tall, thin glass filled with ice. Top with sparkling water, stir once, and serve.

Steps:

• Beat whipping cream and sugar together in the bowl of an electric mixer until stiff peaks form.
• Set aside.
• Stir together milk and syrup in the bottom of a large glass.
• Add two-thirds of the ice cream, pushing it down into the milk mixture.
• Pour in club soda.
• Add one-half of the whipped cream, then the remaining ice cream, and then the remaining whipped cream.
• Top with the cherry and nuts, if desired.

Steps:

• In a tall glass, stir together half and half and syrup.
• Stirring vigorously, add 2/3 c seltzer. Serve immediately.

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.