New York Veganilla chocolate seltzer
This is based on the egg cream vanilla seltzer at Eleven Madison Park in New York, which is itself based on the classic Jewish drink that paved the way for cream sodas. It’s a pure Christmas indulgence: sweet, rich, fizzy and frothy. My version is veganised (me being the annoying vegan in the room), and Frenchified (naturally) with cognac.
50g vegan chocolate, or more or less, to taste – Guittard is amazing, as is Callebaut (or use Monin’s chocolate syrup – the stuff you get in coffee shops)
180ml vanilla almond milk – I use Alpro
Sugar, to taste
Soda water – from a fountain is best, but bottled is OK as long as it’s very fizzy
Put the chocolate and 50ml almond milk in a bowl, add sugar to taste and microwave for a minute, stirring every 15 seconds, or until melted. Check for sweetness – it should be very sweet (well, it is Christmas).
Pour into a 250ml glass. Froth the remaining almond milk (with a milk frother, ideally), pour into the glass to fill by half, then stir in the cognac. Top with soda and whisk – watch out: it will bubble up – and serve at once.