Peter Cottontail Creamy Raspberry Egg Cream

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!

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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!

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

1. Chill glasses. Using cold glasses to make egg creams ensure the most creamy frothiest cold foam possible.
2. 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.
3. 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.

4. In chilled glass measure raspberry syrup.

5. Then add raspberry juice.

6. And a drizzle of cream.

7. Stir until combined

8. Top with a generous pour of freshly opened ice cold seltzer water for the most fizz possible.

9. Then watch as the creamy pink layers appear.

10. Top with either a ball of cotton candy as a ‘cottontail’ or garnish with a raspberry.

11. 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.

Peter Cottontail Creamy Raspberry Egg Cream

The Peter Cottontail is a creamy raspberry egg cream that's perfect for Easter!

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Prep Time: 15 minutes minutes

Cook Time: 1 minute minute

Total Time: 16 minutes minutes

Course: Brunch, Drinks

Cuisine: American

brunch recipes, egg cream recipe, raspberry drink

Servings: 6 servings

Calories: 18kcal

Author: Tristin Rieken

Ingredients

• 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

RASPBERRY SYRUP

• 1 cup fresh raspberries
• 1 cup granulated sugar
• 1 cup water

RASPBERRY JUICE

• 1 cup fresh raspberries
• 2 cups orange juice or pineapple juice

Instructions

• When ready to serve, combine fresh raspberry syrup. And the bright pink raspberry juice in a chilled glass.
  ½ ounce raspberry syrup, 2 ounces raspberry juice
• Then add a splash of cream and stir to combine.
  ½ ounce cream
• Top with seltzer and watch as the foamy ‘cottontail’ rises to the top.
  6 ounces seltzer water
• Garnish with a small round of cotton candy as a ‘cotton tail’ or top with a raspberry. Serve and enjoy!
  cotton candy

Raspberry syrup

• 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.
  1 cup fresh raspberries, 1 cup granulated sugar, 1 cup water

Raspberry juice

• Combine raspberries with orange juice, or pineapple juice. Blend and strain to make a bright pink raspberry juice that keeps for up to 3 days when stored refrigerated.
  1 cup fresh raspberries, 2 cups orange juice

Video

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 7mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg

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