The Peter Cottontail Easter drink is like a creamy raspberry egg cream recipe with fresh fruity flavor, a little fizz and a delicious creamy cold foam layer on top!
A creamy raspberry drink that’s non alcoholic and perfect for Easter!
Raspberry egg cream recipe
This raspberry egg cream recipe was created as a delicious non alcoholic drink for brunch. With fresh orange and berry juice and super fizzy seltzer water this beverage is perfectly suited for the early morning hours.
And with the beautiful pink color and fluffy cold foam topper it’s perfect for Easter brunch. Especially with a fun, kitchy name like The Peter Cottontail. And maybe even a cotton candy ‘cottontail’?
- Raspberry syrup – easy to make your own from fresh raspberries, sugar and water.
- Fresh raspberries
- Orange juice – or pineapple juice
- Cream – half and half, or substitute whole milk or coconut milk.
- Seltzer water – do not open the seltzer water until ready to pour to ensure the most carbonation possible.
Step by step instructions
- Chill glasses. Using cold glasses to make egg creams ensure the most creamy frothiest cold foam possible.
- Make raspberry syrup by combining raspberries with equal parts sugar and water in a small saucepan. Bring to boil over medium high heat. Reduce to simmer and cook until sugar has dissolved and raspberries are soft. Blend in blender, food processor or hand blender and strain to remove seeds. Cool. Stored covered in the refrigerator for up to a week.
- Make a pink ‘raspberry’ juice from a mixture of raspberries and orange juice. Or you can substitute pineapple juice for extra tropical fruit flavor and even more frothy foam. Simply blend and strain to remove raspberry seeds and store refrigerated for up to three days.
- In chilled glass measure raspberry syrup.
- Then add raspberry juice.
- And a drizzle of cream.
- Stir until combined
- Top with a generous pour of freshly opened ice cold seltzer water for the most fizz possible.
- Then watch as the creamy pink layers appear.
- Top with either a ball of cotton candy as a ‘cottontail’ or garnish with a raspberry.
- Serve and enjoy!
This is a single serve recipe but the amount of syrup and juice yields enough for 6 servings. You’ll need three 12 ounce cans or bottles of seltzer to make 6 full servings.
To make this brunch recipe ahead of time simply combine syrup, juice and cream in a large pitcher and stir. Refrigerate. Top with seltzer to serve.
- ½ ounce raspberry syrup cold
- 2 ounces raspberry juice cold
- ½ ounce cream cold, or half and half, whole milk or coconut milk
- 6 ounces seltzer water cold
- cotton candy for garnish
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 1 cup water
- 1 cup fresh raspberries
- 2 cups orange juice or pineapple juice
- Make a raspberry simple syrup by simmering fresh berries, and equal parts sugar and water in a small saucepan until berries are soft. Blend smooth and strain to remove seeds. Stored refrigerated this beautiful pink syrup can be made up to 7 days in advance.
- Next combine more raspberries with orange juice, or you could substitute pineapple juice, and again blend and strain to make a bright pink raspberry juice that keeps for up to 3 days when stored refrigerated.
- When ready to serve, combine fresh raspberry syrup. And the bright pink raspberry juice in a chilled glass.
- Then add a splash of cream and stir to combine.
- Top with seltzer and watch as the foamy ‘cottontail’ rises to the top.
- Garnish with a small round of cotton candy as a ‘cotton tail’ or top with a raspberry. Serve and enjoy!
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