Raspberry Egg Cream
Prep time: 
Cook time: 
Total time: 
Yield: 1 egg cream
The Raspberry Reduction syrup makes enough syrup for about 3 or 4 egg creams.
Egg Cream
  • About a scant ½ cup cold whole milk *
  • bottled seltzer
  • 2 to 3 tablespoons raspberry syrup (recipe follows)
Raspberry Reduction Syrup
  • 24 ounces fresh raspberries
  • ¾ cup sugar
  1. Make the Fresh Raspberry Reduction Syrup. In a medium to large saucepan, cook down the raspberries with sugar until they’ve broken down and released their juices; they will be floating in their own liquid when ready. If you use frozen, this will take longer.
  2. Strain cooked down, sweetened raspberries in a fine meshed sieve into a bowl, pressing down on them to get every bit of liquid out. You should have about 1 cup raspberry juice. Pour the juice into a clean saucepan and cook down until reduced to ½ cup. It should be thick, like chocolate syrup, and will be dark blood red. Set aside until completely cool. You now have enough syrup for about 4 egg creams.
  3. Make the Raspberry Egg Cream[/b]. Pour the whole milk into a tall soda fountain like glass (about 16 oz). Stir in 2 tablespoons of raspberry syrup until uniform. IMPORTANT PART: keep stirring the raspberry syrup - milk mixture, rapidly, as you pour in the seltzer. A perfect egg cream should have 1 to 2 inches of foam on top. Add an extra tablespoon of raspberry syrup if not sweet enough.
  4. Optional - Top with a little whipped cream (or coconut whipped cream for a healthier alternative), raspberries and chocolate, but it's really not needed. Stick in a straw and enjoy!
* skim or low -fat milk doesn't foam well, but it will still taste good. Try soy or almond milk, if you like.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2012/03/24/raspberry-egg-cream-the-giveaway-winner-and-bad-boy-first-love-part-8/