In a medium saucepan, combine the milk, honey, sumac, and salt. Bring to a simmer over medium-high heat, then remove from the heat and whisk in the chocolate until smooth. Divide among glasses, top with whipped cream, and serve.

Make It an Egg Cream! 

A New York classic that doesn’t actually contain eggs, or cream! One of my father’s favorite drinks, a chocolate egg cream is essentially chocolate milk—that must be made with Fox’s U-Bet syrup, according to him—and seltzer mixed into a creamy, bubbly beverage that gives any fountain drink a run for its money. Chill this hot chocolate and pour it over ice to fill a glass halfway, then top with cold seltzer and serve with a straw.

Excerpted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.