Cream Soda Recipes

HOMEMADE CREAM SODA

Steps:

• Heat the sugar and the water in a saucepan until the sugar is completely dissolved.
• Remove the syrup from the heat, and stir in the vanilla extract and the lemon juice. Let the syrup cool and then store in the refrigerator.
• Mix 1 1/2 to 2 ounces of the syrup into 8 ounces of soda water. Or, you can make a big batch of cream soda at once, using the same ratio of syrup to soda water.

VANILLA CREAM SODA

Steps:

• Combine the sugar with 3/4 cup water in a small saucepan and bring to a simmer; stir until the sugar dissolves. Remove from the heat and stir in the vanilla and lemon juice. Refrigerate until cold.
• Serve the syrup with seltzer over ice (3 to 4 tablespoons per 8 ounces of seltzer.) The syrup keeps refrigerated in an airtight container up to 2 weeks.

HOMEMADE CREAM SODA

Steps:

• Fill a 12-ounce tumbler about halfway with ice. Pour in seltzer water, followed by vanilla syrup. Add half-and-half and stir to blend.

OLD-FASHIONED ICE CREAM SODAS

Steps:

• Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.

CREAM SODA SYRUP

Steps:

• Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized.
• Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
• Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.