Hot Chocolate Cream Soda

Featured in the Honolulu Star-Advertiser on December 26, 2012.



Hot Chocolate Cream Soda

  • 2 tablespoons Dutch process cocoa powder for rimming
  • 2 tablespoons Demerara (raw brown sugar) or brown sugar for rimming
  • 1/2 cup whole milk
  • 1 ounce milk chocolate, coarsely chopped
  • 1/2 cup soda water
  • 1/2 cup premium vanilla ice cream
  • 8 maraschino cherries for garnish


  1. Prepare glasses: Mix the cocoa powder and sugar together on a small plate.
  2. Run a wet finger around the rim of each glass and quickly press the rim into the cocoa mixture.
  3. Shake off any excess.
  4. In a small saucepan, heat the milk over medium heat until very hot but not boiling.
  5. Add the chocolate and stir constantly until melted.
  6. Whisk thoroughly to aerate it.
  7. Add the soda water and stir.
  8. Divide the liquid and froth equally among the glasses.
  9. Gently add a melon ball-size scoop of ice cream to each glass.
  10. Slide 2 maraschino cherries each onto 4 heatproof swizzle sticks or skewers and stand one in each glass.
  11. Serve immediately.

Makes 4 servings.

Note: Four small heatproof cocktail glasses work best for presentation.

Approximate Nutrient Analysis per serving:
170 calories, 8 g fat, 4.5 g saturated fat, 30 mg cholesterol, 35 mg sodium, 24 g carbohydrate, 1 g fiber, 22 g sugar, 3 g protein


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