Pepsi Recipe

Make simple caramel

In a small saucepan over medium heat, add 2 tbs sugar (from your measured sugar) and stir until melted and turning deep amber to create a caramel. Immediately add 2 tbs water carefully to deglaze and stir until smooth. Remove from heat and let cool slightly. This provides additional color if you don't have commercial caramel color.

Dissolve sugars

In a medium saucepan combine 2 cups water, 2 cups granulated sugar and 1 cup brown sugar. Warm over low–medium heat, stirring frequently until all sugar is fully dissolved and the mixture is clear. Do not boil aggressively; you only need to dissolve the sugars to make a syrup base (1–3 minutes after reaching dissolved state).

Add color and flavorings

Stir in 2 tbs caramel color (or the homemade caramel prepared earlier) until evenly incorporated and the syrup has a deep cola color. Add 1 tsp vanilla extract, 1 tbs fresh lemon juice, 1 tsp finely grated lime zest, and 1 tsp orange oil or 1 tsp finely grated orange zest. Mix well.

Add acids and spices

Whisk in 1.5 tsp citric acid and 0.25 tsp tartaric acid until fully dissolved. Add the small pinches of ground cinnamon, ground nutmeg and crushed coriander seed. If using food-grade caffeine powder, weigh 40 mg and stir in until dissolved. Heat gently for 1 minute to help dissolve the acids and distribute spices, then remove from heat.

Steep and cool

Cover the pan, let the syrup steep off the heat for 15–20 minutes so the spice oils and citrus zest infuse the syrup. After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar to remove zest and spice solids. Taste and adjust: if it needs more brightness, add another 1/2 tsp lemon juice; for more sweetness add up to 2 tbs sugar dissolved; for deeper color add more caramel sparingly.

Store

Let the syrup cool to room temperature, then refrigerate in a sealed container. The syrup concentrate will keep refrigerated for up to 2 weeks.

Chill glassware if desired. Fill a tall glass about halfway with ice (or to taste).

Measure syrup to water ratio: traditional cola-to-water ratio is roughly 1:4 to 1:5 (syrup:carbonated water) by volume. For this concentrate use 1 part syrup to 4 parts chilled carbonated water. For one serving: add 3 tablespoons (about 45 ml) syrup to the glass.

Add 3/4 cup (about 180 ml) very cold carbonated water slowly down the side of the glass to preserve fizz. Stir gently once or twice to combine—do not vigorously stir to avoid losing carbonation.

Garnish with a lemon or lime wedge if you like. Taste and adjust syrup ratio to preference (more syrup for sweeter/stronger cola, more water for lighter). Serve immediately.