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. It’s a creamy raspberry drink that’s non alcoholic and perfect for Easter!

The Peter Cottontail is a creamy raspberry drink that's non alcoholic and perfect for Easter! easter drink | egg cream | egg cream recipe | raspberry drink

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Raspberry egg cream recipe
Ingredients
Step by step instructions
Yield
Make ahead
📖 Recipe

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’?

And no, there’s no eggs in an egg cream recipe. The egg part of the name simply references how light and frothy it is. Almost like a meringue or egg white based cocktail.

Serve along with Whipped Coffee Foam Iced Lattes and a fun mimosa recipe for a great Easter spread!

Easter brunch tablescape with bright pink juice being served

Ingredients

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!

Yield

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.

Make ahead

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.

📖 Recipe