Homemade Cream Soda: Cream Soda Syrup


There’s nothin’ quite like popping open an ice-cold cream soda in the summertime. I absolutely love the stuff (probably because I didn’t discover it until I was older) but I practically forget it exists until summer rolls around. And then I crave those sweet creamy bubbles like crazy.

Unfortunately cream soda traditionally has a lot of sugar, and I’m just not down with the chemical-laden diet varieties. So I opted to make my own “healthier” version to get my cream soda fix on this summer. It doesn’t taste healthier (hey, there’s still sugar!) but it does taste lighter and a little fresher, and the process is as simple as making simple syrup. Cream soda syrup is essentially vanilla bean simple syrup. When you’re ready to sip away just add sparkling water!

If you get bored of cream soda (um, excuse me?) you can also pour the syrup into coffee or cocktails!

Cream Soda Syrup
1 vanilla bean, split lengthwise & insides scraped out
1 c. sugar
1/2 c. water
1 tsp. vanilla extract


    • In a small saucepan, whisk together vanilla bean scrapings, vanilla bean lengths, sugar, and water. Heat at medium, whisking occasionally, until sugar has dissolved and mixture is syrupy. Remove from heat and whisk in vanilla extract.
    • Allow syrup to cool completely in the saucepan. Once syrup has reached room temperature, pour into a resealable container. Store in refrigerator and enjoy for up to two weeks.

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