Cream Soda Recipe

Chill glass (optional)

Place a tall glass in the freezer for 5–10 minutes or fill with ice water for a few minutes, then discard water. A chilled glass keeps the soda fizzier longer.

Fill the prepared glass about three-quarters full with fresh ice cubes (about 1 cup).

Pour 3 tablespoons of vanilla syrup over the ice in the glass. If you prefer a sweeter soda, also add 1 tablespoon simple syrup. Add 1 teaspoon fresh lemon juice if using to balance the sweetness.

Very slowly pour 3 cups (about 720 ml) of cold carbonated water into the glass over the back of a spoon or down the side to preserve as much carbonation as possible. Pour in two stages if needed, stirring gently once after the first half to combine the syrup with some water without losing too much fizz.

In a small measuring cup or bowl, combine 1 tablespoon heavy cream (or half-and-half) with 1 teaspoon vanilla extract if using. Lightly whisk or swirl to combine — do not whip. The cream should be pourable.

Slowly drizzle the cream mixture over the back of a spoon held just above the soda surface so it floats and creates a creamy top layer. This yields the classic cream soda appearance and mouthfeel.

Garnish with a maraschino cherry or a lemon twist. Serve immediately with a straw or small spoon so the drinker can mix the cream into the soda if desired.