Stewarts Cream Soda Recipe

Make vanilla syrup

In a small saucepan combine the light corn syrup and granulated sugar with 2 tablespoons (30 ml) of water. Warm over medium-low heat, stirring until sugar dissolves and mixture is just beginning to simmer — do not boil vigorously. Remove from heat.

Stir in the pure vanilla extract and the optional split vanilla bean seeds (scrape seeds into the syrup). If using clear emulsified vanilla or vanilla syrup, add it now for extra vanilla aroma and to emulate Stewart's flavor. Let the syrup cool to room temperature; if you used a vanilla bean, you can leave the bean in the syrup while it cools for stronger flavor.

When syrup has cooled, measure 2 tablespoons of vanilla syrup and pour into a tall glass or mixing pitcher. Add the carbonated water (2 cups) slowly to preserve fizz, stirring gently with a bar spoon until evenly combined. Taste and adjust: if you prefer sweeter/more pronounced vanilla, add up to 1 teaspoon more of the vanilla syrup or 1/2 teaspoon more granulated sugar, dissolving it in a splash of warm water first if needed.

Fill a serving glass with ice cubes. Pour the prepared cream soda over the ice, leaving room at the top for the cream float if using.

For a classic Stewart's creaminess, whisk together the heavy cream, half-and-half and vanilla extract (and powdered sugar if using) until the mixture is slightly thickened but still pourable. You can lightly whip to soft peaks for a thicker float or simply combine for a silky pour.

Gently float approximately 2 to 3 tablespoons of the cream mixture on top of the prepared cream soda by pouring over the back of a spoon so it settles on the surface and forms a creamy head.

Top with a maraschino cherry and serve immediately with a straw and long spoon. Stir briefly if you want a uniformly creamy soda, or sip through the cream float for the classic experience.

Yield: Makes 1 serving. Enjoy cold.