Chef Jeremy Salamon shared this recipe for the chocolate fizz (you may know it as an egg cream) that his grandmother Agi used to make for him. It’s featured in his new cookbook, “Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table.”

Jeremy writes: “Anytime my parents dropped me off at Agi’s, I knew I’d be handed a cold chocolate fizz the second I passed the threshold. Agi would put on Mary Poppins, somehow the only VHS she seemed to own. I would lie on her huge black leather couch, my legs falling in every direction, and my magic fizzy potion made my cares drop away. These are the secrets to a perfect chocolate fizz: use U-Bet syrup if you can find it, make sure the club soda and milk are both freezing cold, and have your favorite movie at the ready.”

Read more about Jeremy’s family in “Preserving a Grandmother’s Hungary.”