Peachy Cream Recipe

Place the chopped ripe peach, simple syrup and lemon juice in a blender or small food processor.

Blend until smooth, about 15–30 seconds. If the purée is too thick, add 1–2 tsp water and pulse once. Taste and add up to 1/2 tsp more simple syrup if you prefer sweeter peach flavor.

Transfer purée to a small bowl or measuring cup and set aside chilled while you prepare the glass.

Fill a tall glass (12–16 oz) with ice cubes, leaving about 1 inch of headspace at the top.

Spoon or pour 2–3 tablespoons (about 1.5 oz) of the peach purée over the ice, allowing some to cling to the sides for visual appeal.

Add the vanilla syrup to the glass on top of the peach purée.

Slowly pour the cold club soda (10 oz) down the side of the glass to preserve carbonation and create gentle layering. Do not stir vigorously.

In a small measuring cup, combine the half-and-half and milk. Gently float the cream mixture over the top by pouring slowly over the back of a spoon so it sits as a creamy layer above the soda.

If you prefer a blended creamy soda, stir gently with a long spoon for 5–10 seconds to incorporate the cream through the soda.

Top the drink with 2 tablespoons of whipped cream. Use a spoon or whipped cream dispenser to create a neat swirl.

Garnish with a thin peach slice on the rim and a light sprinkle of grated nutmeg or cinnamon, if using.

Serve immediately with a straw and an optional long spoon so the drinker can mix to taste.