The Mast Brothers’ Chocolate Egg Cream

March 28, 2014

Time to spill the cocoa beans: we’ve got a bit of a crush on the Mast Brothers. Can you blame us? Anyone who dedicates this much care to the betterment of chocolate bars is worthy of our admiration. In their Brooklyn shop, where we shot our April catalog, Rick and Michael Mast handcraft small-batch treats from beans sourced from far-flung locales like Belize and Madagascar. The results are some of the richest and most flavorful we’ve tried; we’re not talking grocery-checkout-line candy bars, here.


Another great thing about the Masts? They spread the chocolaty wealth. They’ve graciously provided a recipe for a Brooklyn classic, the chocolate egg cream, from their new cookbook,Mast Brothers Chocolate: A Family Cookbook. Fun fact: there’s no egg in an egg cream. As they put it, It is often debated whether the chocolate egg cream ever actually contained eggs. It has never been debated as to whether or not it is crazy delicious. We couldn’t agree more.



For the Chocolate Syrup (makes 2 ½ cups)
2 cups water
½ cup sugar
½ cup cocoa powder
Vanilla bean seeds scraped from 1/3 bean

For the Egg Cream
2 cups chocolate syrup
2 cups whole milk
2 cups seltzer


In a medium saucepan, combine water, sugar, cocoa powder and vanilla seeds and bring to a boil. Remove from heat and let cool. When the chocolate syrup is cool, mix with milk. Add seltzer water. Divide the drink among four tall glasses, like our Hobnail Tumblers.

warm drink