Homemade Cream Soda

By Ben · cooked up in Sprig

Vanilla beans and brown butter create a syrup that transforms ordinary sparkling water into something extraordinary. The gentle fizz carries notes of caramelized sugar and real vanilla, with a silky mouthfeel that coats your tongue just slightly. This handcrafted version captures the nostalgic charm of old-fashioned soda fountain treats, making it ideal for summer gatherings or whenever you want to impress guests with something unexpectedly sophisticated.

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 vanilla beans, split and scraped
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/4 teaspoon kosher salt

• 6 cups chilled sparkling water
• Ice cubes for serving
• Vanilla bean pods for garnish

Instructions

1. In a small saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and smells nutty, about 3-4 minutes. Don't let it burn.
2. Add sugar and water to the brown butter, stirring until sugar dissolves completely. Add the vanilla bean seeds and pods to the mixture.
3. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes until slightly thickened. The syrup should coat the back of a spoon lightly.
4. Remove from heat and whisk in the heavy cream and salt. Let steep for 15 minutes, then strain through a fine-mesh sieve, pressing the vanilla pods to extract maximum flavor. Cool completely.

1. Fill 8 tall glasses with ice cubes. Add 2-3 tablespoons of the vanilla cream syrup to each glass, adjusting to taste preference.
2. Slowly pour 3/4 cup of chilled sparkling water into each glass, stirring gently to combine without losing too much carbonation.
3. Garnish each glass with a piece of the reserved vanilla bean pod for an elegant presentation. Serve immediately with straws.

Chef's tips

Nutrition (per serving, estimated)

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