Raspberry-Lime Egg Cream

Raspberry-lime Egg Cream

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Heidi Hoerman


Egg creams are wonderful, cool and creamy drinks sold by New York City sidewalk vendors. An egg cream has neither egg nor cream. The fizzy creaminess comes from the combination of milk and seltzer water.

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.


★★★★★ 1 vote

2 tall glasses


  • 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

How to Make Raspberry-Lime Egg Cream


  1. Place the rasperries in the blender.
  2. Add sugar or sweetener, adjusting the amount according to the sweetness (ripeness) of the berries, whether the seltzer is pre-sweetened, and your own sweet tooth.
  3. Whirr in the blender 10-15 seconds or until only little bits of the raspberries are visible.
  4. Pour the milk and raspberries through a screen sieve to remove the seeds. Then pour the liquid back in the blender.
  5. Pour the seltzer water on top and give a quick pulse to the blender to mix.
  6. Drink immediately as it will separate if allowed to sit, though it's still good a little separated. If you are called away from it, just add a little more seltzer and stir to bring it back to life.

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About Raspberry-Lime Egg Cream

Course/Dish: Non-Alcoholic Drinks
Other Tag: Quick & Easy

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