Vanilla Cream Syrup – Old Fashioned Recipe

Sweet Cream Syrup
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Vanilla Cream Syrup

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Course: DrinksCuisine: American
Servings

20

servings
Calories

80

kcal
Total time

15

minutes

Learn how to make an old-fashioned vanilla cream syrup. This recipe makes 3 cups (700 mLs) of syrup.

Ingredients

  • 1 cups 1 Whole Milk

  • 1 cups 1 Heavy Cream

  • 2 cups 2 Granulated Sugar

  • 2 tsp 2 Vanilla Extract

Directions

  • Combine all ingredients together.
  • Stir till the sugar fully dissolves and refrigerate.

Featured Video

Homemade Old Fashion Vanilla Cream Syrup.

Vanilla cream syrup is a fantastic addition to almost any soda. A small half-ounce of vanilla cream syrup adds wonderful texture and creaminess from colas to fruit-flavored sodas. Vanilla cream syrup is straightforward to make too. Two cups of milk, heavy cream, sugar, and two tsp of vanilla extract make a lovely syrup.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers.” and the 1906 book “The Standard Manual of Soda and Other Beverages.”

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Lemon Cream Soda – Old Fashioned Recipe

Lemon Cream Soda
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Lemon Cream Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

60

kcal
Total time

3

minutes

Learn how to make an old fashion lemon cream soda

Ingredients

  • 1.5 oz 1.5 Lemon Syrup

  • 1/2 oz 1/2 Vanilla Cream Syrup

  • 8 oz 8 Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine syrup and vanilla cream syrup in a cocktail shaker.
  • dd one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

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What Does A Lemon Cream Soda Taste Like?

The lemon cream soda is fantastic and tastes like a lemon custard pie. The mild tartness of the lemons blends perfectly with the sweet vanilla cream syrup. And using homemade fresh lemon syrup provides a complex and deep lemon flavor that artificial lemon syrups can’t match.

How To Make Lemon Syrup

A basic lemon syrup is made of:

  • 2 cups Lemon Juice
  • 2 cups Granulated Sugar
  • 1 tsp Lemon Extract

You can add two optional ingredients: 1/4 tsp citric acid and 3 grams lecithin powder. The citric acid adds additional acid and lemon flavor that helps retain the lemon flavor once the syrup is diluted. While it doesn’t affect the flavor, a small amount of yellow food coloring helps with the appearance of the soda. Simply add 3 drops of yellow food dye to 3 cups of lemon syrup. The lecithin powder acts as an emulsifier and a foaming agent. It helps add a nice stable foam head to your soda or cocktails. For more information about old fashion homemade lemon syrup check out my full article

How To Make Vanilla Cream Syrup

A nice vanilla cream syrup is:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 cups granulated sugar
  • 1 tsp vanilla extract

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my vanilla cream syrup recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers.”

Recipe Resources

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Orange Cream Soda – Old Fashioned Recipe

Orange Cream Soda
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Orange Cream Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

60

kcal
Total time

3

minutes

Make an old-fashioned orange cream soda.

Ingredients

  • 1.5 oz 1.5 Orange Syrup

  • 1/2 oz 1/2 Vanilla Cream Syrup

  • 8 oz 8 Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine syrup and vanilla cream syrup in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

What Does An Old Fashion Orange Cream Soda Taste Like?

An orange cream soda made with orange syrup and old fashion vanilla cream syrup is a fantastic drink. It’s light and sweet without being as overwhelming as today’s bottled orange cream sodas. Most modern sodas are hyper-sugary with synthetic flavors, but this orange cream soda made with real orange and cream syrup is complex, rich, and refreshing.

How To Make Vanilla Cream Syrup

A nice vanilla cream syrup is:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 cups granulated sugar
  • 1 tsp vanilla extract

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my Cream of Coconut recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers. Another book I highly recommend reading is Darcy S. O’Neil’s absolutely fascinating book Fix The Pumps, which covers the history and standard practices of early soda fountains.

Recipe Resources

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