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Healthy Raspberry Creaming Soda

Updated on • Time to read: 1 minute

By Chief Nutrition

Raspberry Dirty Creaming Soda

A healthier take on the nostalgic creaming soda we all grew up loving. Made with real raspberries, a little maple syrup and sparkling water, then topped with a creamy vanilla coconut whip. We've added our Creamy Vanilla Collagen Protein, for a little extra nourishment, providing Type I and III collagen peptides to support healthy skin, hair, nails and joints.

It's creamy, fizzy, naturally sweetened and made without refined sugar. The perfect afternoon pick-me-up when you're craving something a little sweet.

Raspberry Dirty Creaming Soda

Healthy Raspberry Creaming Soda

Author Erin Hall

Servings

2

Prep Time

15 minutes

Cook Time

5 minutes

Calories

255

RASPBERRIES

Rich in dietary fibre, vitamin C and antioxidants, including anthocyanins and ellagic acid, which help protect cells from oxidative stress and support digestive health.

CHIEF GRASS-FED COLLAGEN PROTEIN

A source of collagen peptides, providing amino acids including glycine, proline and hydroxyproline, which are important structural components of collagen found in skin, joints and connective tissues.

COCONUT CREAM

Provides dietary fats, including medium-chain fatty acids, alongside small amounts of minerals such as manganese and copper. Adds a naturally rich, creamy texture.

LEMON JUICE

Provides vitamin C, an essential nutrient for normal collagen formation, antioxidant protection and healthy skin function.

Ingredients

  • 1 cup raspberries, fresh or frozen
  • 1 tablespoon organic maple syrup
  • 2 tablespoon Chief Grass-fed Collagen Protein Powder, Creamy Vanilla
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla bean extract, divided
  • 200ml full-fat coconut cream, chilled overnight
  • 500ml sparkling water, well chilled
  • 8-10 ice cubes

Directions

  1. Refrigerate the coconut cream overnight ideally, or at least for 2 hours, so the thick cream separates from the liquid. Pop two tall glasses in the freezer too if you like.
  2. Set aside a few raspberries for garnish. Place the remaining raspberries and the maple syrup in a small saucepan over medium-low heat. Simmer for about 5 minutes, mashing the berries as they soften and release their juice.
  3. Remove from the heat and stir through the lemon juice and 1 teaspoon of the vanilla bean extract. Set aside to cool.
  4. Scoop only the solid cream from the chilled coconut cream into a cold bowl, saving the liquid for smoothies. Add the remaining vanilla bean extract and the collagen. Whisk with a handheld electric whisk for 1–2 minutes until fluffy and soft-peaked.
  5. Divide the raspberry mixture between the two glasses and add 4-5 ice cubes to each. Slowly top with sparkling water leaving about 1/4 of the glass empty. Give it a gentle stir.
  6. Pour a generous cloud of the protein coconut whip on top of each glass, finish with the reserved raspberries and serve immediately.

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