Cream Soda Recipe
Make Cream Soda Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup
To Serve
Method
Syrup
Prepare vanilla bean
Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Reserve both seeds and pod.
Make simple vanilla syrup
In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add the scraped vanilla seeds, the empty vanilla pod, and a pinch of salt. If using, add 1 tablespoon light corn syrup to help prevent crystallization. Stir to combine.
Infuse
Lower the heat and let the syrup simmer gently for 4–6 minutes to deepen the vanilla flavor. Then remove from heat and let the vanilla pod remain in the syrup as it cools for at least 20–30 minutes for stronger infusion (longer if you have time).
Strain and finish
After cooling to near room temperature, remove and discard the vanilla pod and strain the syrup through a fine mesh strainer to remove any debris. Stir in 1 teaspoon pure vanilla extract to brighten the flavor. Transfer the syrup to a clean jar. The syrup will keep refrigerated for up to 2 weeks.
To Serve
Chill glassware
Chill serving glasses in the refrigerator or freezer for 10–15 minutes if you prefer a colder drink.
Assemble cream soda (single serving)
Fill a tall glass about halfway with ice (roughly 1 cup). Measure 2 tablespoons (approximately 30 ml) of the prepared vanilla syrup into the glass. Pour 3/4 to 1 cup (180–240 ml) chilled carbonated water over the syrup and ice, depending on how sweet and strong you like it. Stir gently to combine. Taste and add more syrup if you prefer a sweeter drink.
Make a float (optional)
For a classic cream soda float: prepare the drink with 3/4 cup carbonated water and 1–2 tablespoons syrup, then top with 1–2 scoops of vanilla ice cream. Serve immediately with a long spoon and straw.
Garnish and serve
Garnish with a sprig of fresh mint or a thin lemon slice if desired. Serve cold. Leftover syrup can be refrigerated and used to make more cream sodas over the next 1–2 weeks.