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Easily create homemade cream soda

Updated on February 26, 2012

Home Made Cream Soda

So if you enjoy the cream soda taste with out all the added preservatives or food coloring. You will love this recipe. This recipe is simple and very easy to make. And best of all it you will probably have all the ingredients in your house (with the exception of club soda). Enjoy the recipe.


-3 cups of water.

-2 cups of sugar (this can be any type of sugar but understand that the sweeter the sugar (splenda) the less sugar your going to need.

-1 lemon

-Vanilla extract or vanilla bean

-Optional Cinnamon-this gives the recipe a more of a bite but takes away from the creme soda feel.


You can switch out the Vanilla extract with just about any type of extract you might want to try...banana soda anyone?


First you are going to need to get a medium to larger pot (something that can hold 3 cups of water easily). Put 2 cups of water in this pot and begin to boil. While the water is heating up add 3 tablespoons of lemon juice, 2 cups of sugar. Constantly stir this trying to dissolve the sugar. Bring the pot to a boil and allow for several minutes of boiling (depends on how concentrated you want this I usually boil it for 10 minutes). Reduce heat and add 1 cup of water, 4 teaspoons of vanilla extract or 1 sliced down the middle vanilla bean (note if you use vanilla bean small bit of it will float in your drink (its not harmful but you will have floaties in your drink). At this time you can add the cinnamon if you chose.

Once the pot has cool. You now have cream soda syrup. Mix 1/8 syrup with 7/8 club soda (carbonated water). And you should have a homemade cream soda

Now many people might be worried about the amount of sugar that this recipe has in it. I found that you can substitute 1 cup of sugar for 3/4 cups of honey (but it alters the taste). The boiling pot burns off some of the sugar. Also a regular soda has a LARGE amount of sugar in it.


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    • amazingchild profile image

      amazingchild 6 years ago from Phoenix, AZ

      Cool recipe! Thanks for posting this. :)