I set out to create a homemade vanilla cream syrup recipe almost two years ago, after creating my Homemade Butterbeer recipe. Many of my International friends didn’t have access to cream soda where they live, so I created this for everyone who can’t get their cream soda at the store.
This recipe turned out so amazing, and it’s so very easy, that I’ll never buy cream soda again! Enjoy!
Homemade Vanilla Cream Soda
Makes 6 12-ounce servings
2 cups granulated sugar
1 cup water
1 vanilla pod, split, or 1 to 2 tablespoons pure vanilla extract (to taste)
1/4 cup heavy whipping cream (optional)
2 liters sparkling water (a.k.a. club soda)
In a medium saucepan set over medium high heat, stir together the sugar and water. Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, about 3 to 5 minutes. Remove from heat.
If using a vanilla bean, add it to the hot Â syrup and allow to steep for about an hour. Remove the bean and seal in a zip top bag; store in your freezer to use for up to 3 more batches of vanilla cream syrup.
If using vanilla extract, stir in 1 to 2 tablespoons of extract, as desired.
Allow the syrup to cool to room temperature and transfer to an airtight container to refrigerate for future use.
To make the soda: Combine all of the syrup with the heavy cream (if using) and 2 liters of sparkling water. Serve chilled.
For individual servings: Combine 3 tablespoons of the syrup with 1 teaspoon of heavy whipping cream and 8 ounces of sparkling water. Serve chilled.
Recipe by Darla