Dr Pepper Recipe
Make Dr Pepper Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup
Finish & Garnish
Method
Syrup
- 1
Combine sugars and water
In a medium saucepan combine 1.5 cups water, 2 cups granulated sugar, 1/4 cup light brown sugar and 1 tablespoon molasses. Warm over medium heat, stirring until the sugars dissolve and the mixture just comes to a simmer.
- 2
Add spices and aromatics
Add the cinnamon stick, whole cloves, star anise, cardamom pods (lightly crushed), coriander seeds, 1/4 tsp ground ginger and 1/8 tsp freshly grated nutmeg, plus the orange zest. Stir to combine.
- 3
Simmer and reduce
Lower heat to medium-low and simmer gently for 12–15 minutes with the lid off, allowing the flavors to infuse and the syrup to thicken slightly. Do not boil vigorously — a steady gentle simmer is ideal.
- 4
- 5
Strain and finish syrup
Strain the syrup through a fine-mesh sieve into a heatproof bowl or jar, pressing on the solids to extract liquid. While the syrup is warm (not boiling), stir in 1 tsp citric acid, 1 tbsp fresh lemon juice, 1/4 cup cherry juice or maraschino cherry syrup, 2 tsp vanilla extract, 1/2 tsp almond extract. Taste and adjust acidity (more citric acid or lemon juice in 1/4 tsp increments) or cherry/vanilla to preference. Cool to room temperature, then refrigerate until cold. The syrup will keep tightly covered in the refrigerator for up to 2 weeks.
Finish & Garnish
- 6
Mix the soda
For each serving, measure 1/4 cup (60 ml) of the chilled syrup and pour into a glass filled with ice. Top with 1 cup (240 ml) chilled carbonated water. Stir gently once to combine. (Ratio: about 1 part syrup to 4 parts carbonated water — adjust to taste.)
- 7
Garnish and serve
Garnish each glass with a maraschino cherry (or fresh cherry) and a lime or lemon wedge. Serve immediately while fizzy.
- 8
Batch guidance (optional)
The recipe produces roughly 1.5–2 cups of syrup depending on simmer time. At a 1:4 mixing ratio, that yield is enough for about 6–8 servings. Keep extra syrup refrigerated for subsequent uses.
