Raspberry-Lime Egg Cream
The classic chocolate egg cream starts with some chocolate syrup in a tall glass, covered with a couple of inches of milk and stirred. Then carbonated water fills the glass and a final flick of the spoon mixes it all together.
This recipe starts with fresh fruit, although frozen could be used. Lime-flavored seltzer adds a bit of tang.
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- 1/2 c
- raspberries (fresh or frozen)
- 0 to 2 Tbsp
- sugar or the equivalent in sweetener
- 3/4 c
- milk (skim works best)
- 1 1/2 c
- lime-flavored seltzer water