Cream & Spice Sodas

Cream & Spice Sodas

Root Beers

Ginger Ales

Cream Sodas

Butter Beers

Root Beers

Homemade Sassafras Root Beer Recipe

• Prep time: 10 minutes
• Cook time: 30 minutes

Hank likes to add a drop or two of mint extract to the sassafras syrup, which adds a nice note.

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INGREDIENTS

Several roots (including some green stems) from sassafras saplings, about 30-40 inches worth of 1/4-inch thick roots (enough to fill one cup when you chop them into 1/2-inch pieces)
4 cups water
2 cloves
1/2 teaspoon anise seeds (can sub fennel)
4 allspice berries
1-inch of stick cinnamon
1/4 cup molasses
1 cup sugar
2 quarts soda water

METHOD

1 Scrub the roots clean of any dirt. Cut the roots into 1/2-inch long pieces. (The roots can be tough, if you have a pair of pruning shears, they work great to cut the roots.) If you have a few green stems, you can include them too, but you should have mostly roots. Cut up as much as you need to fill one cup. Put the roots into a small pot and cover with 4 cups of water. Add the cloves, anise seeds, allspice berries, and cinnamon stick. Bring to a boil, reduce to a simmer, and simmer for 25 minutes. Add the molasses and simmer for 5 minutes more. Remove from heat.

2 Strain through cheesecloth or a fine mesh sieve lined with a paper towel. Rinse out the pot. Return the liquid to the pot. Add the sugar, heat until just a simmer and the sugar has dissolved. Remove from the heat and let cool.

3 To assemble the root beer, fill a glass with ice cubes, add the syrup and soda water in a 1:2 ratio, so 1/3 cup of syrup to 2/3 cups of soda water. Add more soda water if you want it more diluted, add more syrup if you want it stronger.

Yield: Makes about 2 1/2 quarts.

http://www.simplyrecipes.com/recipes/homemade_sassafras_root_beer/

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Ginger Ales

The Food Network's Ginger Ale

Ingredients

• 1 1/2 ounces finely grated fresh ginger
• 6 ounces sugar
• 7 1/2 cups filtered water
• 1/8 teaspoon active dry yeast
• 2 tablespoons freshly squeezed lemon juice

Directions

Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.

Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.

Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Spicy Ginger Soda

Fresh ginger and crushed red pepper flakes give this recipe from Portland's Grüner restaurant its fragrant, pleasantly spicy kick.

Makes 12

Recipe by Grüner, Portland, OR

Photograph by Gentl & Hyers

May 2011

Ingredients

• 1 cup sugar
• 4 tsp. crushed red pepper flakes
• 1/4 tsp. kosher salt
• 2 3" pieces fresh ginger, peeled and finely chopped
• 12 lime wedges
• 6 cups soda water, divided

Preparation

Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas.
Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Drinks Slideshow.

Nutritional Information

One serving contains: 

Calories (kcal) 74.1
%Calories from Fat 0.0
Fat (g) 0.0 Saturated Fat (g) 0.0
Cholesterol (mg) 0
Carbohydrates (g) 19.3
Dietary Fiber (g) 0.2
Total Sugars (g) 16.8
Net Carbs (g) 19.0
Protein (g) 0.1
Sodium (mg) 20.0

Read More http://www.bonappetit.com/recipes/2011/05/spicy-ginger-soda#ixzz2FzHB8mUB

Ginger Ale 

Ginger Ale

Author: Brandon Matzek

Recipe type: Drink

Serves: 20

Adapted from here.

Ingredients

• 1 cup packed light brown sugar
• 1 cup white sugar
• 2 cups water
• 4 oz. peeled and sliced ginger
• 2 teaspoons green cardamom pods
• 1 teaspoon whole allspice berries
• 1 teaspoon black peppercorns

Instructions

1. To a medium saucepan, add light brown sugar, white sugar, water, ginger, cardamom, allspice and black peppercorns. Bring the mixture to a boil over medium heat, stirring to dissolve the sugars. Reduce heat to low and simmer for 15 minutes. Take the mixture off of the heat and let sit for 1 hour.
2. Pour the liquid through a fine mesh basket strainer into a large bowl. Discard the solids.
3. To serve, add Ginger Ale syrup to a glass filled with ice (to taste, 1 – 2 oz ish). Top off with soda water and gently stir to combine. Store syrup in the refrigerator for up to 1 month.

http://www.kitchenkonfidence.com/2011/12/ginger-ale/

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COLAS

Cola Syrup

Published: July 5, 2011

Adapted from Brooklyn Farmacy & Soda Fountain, Brooklyn

http://www.nytimes.com/2011/07/06/dining/cola-syrup-recipe.html?partner=rss&emc=rss&_r=0

Enlarge This Image

Phil Kline for The New York Times

Time: 50 minutes

Grated zest of 2 medium oranges

Grated zest of 1 large lime

Grated zest of 1 large lemon

1/8 teaspoon ground cinnamon

1/8 teaspoon nutmeg, preferably freshly grated

1 section of a star anise pod, crushed

1/2 teaspoon dried lavender flowers

2 teaspoons minced ginger

1 one-and-a-half-inch piece vanilla bean, split

1/4 teaspoon citric acid (available at health food stores, orcanning supply stores or kingarthurflour.com)

2 cups plus 2 tablespoons sugar

1 tablespoon (packed) light brown sugar

3/4 teaspoon caramel color powder, optional (available at kingarthurflour.com).

1. In a heavy pot over medium heat, bring 2 cups water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce the heat to low, cover and simmer gently for 20 minutes.

2. In a food processor, whirl the sugars together for one minute (this will help them dissolve), then transfer to a large bowl. If using caramel color, sprinkle it over the sugar.

3. Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid.

4. Stir the syrup and let cool, stirring occasionally until the sugar dissolves, about 15 minutes. Transfer to containers and keep refrigerated. To make a soda, pour 1/4 cup syrup over ice and add 1 cup seltzer. Stir.

Yield: About 3 cups syrup.

This article has been revised to reflect the following correction:

Correction: July 7, 2011

An earlier version of this recipe misstated the amount of one ingredient. It is one section of a star anise pod, not one star anise.

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Caramel Soda

1 cup caramel hard candies, ground into a powder (not one cup of powder)
1 cup water
club soda

Boil together the water and hard candy powder for a few minutes until just combined into a syrup. Allow to cool, stir frequently.

Add one part caramel syrup to two parts club soda. You may have to shake a wee bit to combine.

Enjoy!

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Cream Sodas

Homemade Vanilla Cream Soda

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 12 12-ounce servings

Ingredients

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  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.

Cherry-Vanilla Cream Soda

By Roger Kimpton

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The cream soda pop bottled on the Mississippi Gulf Coast was a bright ruby red, writesMartha Hall Foose in her book, Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook (Clarkson Potter, 2008). This dazzling drink came in bottles that were faceted on the sides like cut gems, with blue and white painted script that glowed when the bottles were turned upside down and their contents gulped down in the sunshine. A shot of cherry juice adds the bright color to this rendition of that Mississippi summertime childhood favorite.

2 cups sugar
1 vanilla bean, split lengthwise
2 tablespoons vanilla extract
1/4 tablespoon of almond extract
1/4 cup cherry juice**
1 quart soda water

1. In a small saucepan, combine 1 cup water and the sugar. Add the vanilla bean. Boil over medium heat for 2 minutes or until the mixture is reduced to a thin syrup.

2. Remove the vanilla bean. Rinse in hot water. Set aside to air-dry and save for another use.

3. Allow the syrup to cool. Stir in the vanilla and almond extracts and the cherry juice.

4. Pour 2 tablespoons of the cherry-vanilla syrup over ice cubes in a tall glass and fill with soda water. Stir to combine. Serve with a silly straw.

Yield: Serves 8

**Note: "Look for cherry juice in the natural foods section of the market if it is not in the juice aisle. If you can’t find cherry juice in your market, substitute a few drops of grenadine."

http://www.grandparents.com/food-and-leisure/dessert-recipes/cherry-vanilla-cream-soda

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Butter Beers

Homemade Butterbeer (You can also check out my Frozen Butterbeer recipe!)
Makes 6 servings

Ingredients

FOR THE BUTTERBEER
6 12-ounce bottles chilled cream soda
3 teaspoons (1 tablespoon) imitation butter flavor, or 2 tablespoons clarified butter (instructions linked above **clarified butter does not always blend well with the cold beverage, see info above**)
OPTIONAL – 1 ounce light rum, per serving, for adults only

FOR THE FOAM (Vegan/Dairy-free recipe linked above)
2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)

To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.

Butter Beer 1

http://www.yummly.com/recipe/external/Butterbeer-II-AllRecipes-201278

Ingredients 

• 2 tablespoons butterscotch topping
• 1 cup soda water
• 1 cup cream soda

• 2 tablespoons whipped cream
• 2 tablespoons caramel sauce
• 1 pinch salt

1. Chill a glass mug in the freezer for at least 15 minutes.
2. Combine the butterscotch topping and soda water in the chilled mug; stir until thoroughly mixed. Pour the cream soda into the mug.
3. Stir the whipped cream, caramel sauce, and salt together in a small bowl; spoon atop the soda mixture. Stir lightly; it will froth!

Harry Potter Butterbeer Recipe #3

I found this one on e-How.  Again, hot and again, you could freeze or cool before serving.  I liked how this one used butterscotch chips and the coffee creamer.  Adds a real different dimension that still stays on track with the Harry Potter theme park version.

Ingredients

• 10 OZ of Cream Soda (1 & 1/4 cups)
• 1 Tbsp of Salted REAL Butter
• 1/2 Cup Butterscotch chips
• 1/4 Cup Original Coffee Mate Liquid Creamer

Directions

Put the Butterscotch Chips and Butter in a microwave safe bowl. Heat for 30 seconds. Stir and Heat for another 30 seconds.  Now add your Creamer to the bowl.

Microwave in 30 Second increments again. Stirring each time.   It usually takes about 4 times (2 minutes) to get the right consistency.  Set your mixture aside.  The chips and butter should be a thick stir-able paste.

Heat Cream soda in the microwave for 90 seconds.  BE VERY CAREFUL!   Microwaves times vary.  Make sure not to over heat the Cream Soda or all of the fizz will be gone.

Pour Butterscotch mixture into heated Cream Soda.

Stir & Serve!

Harry Potter Butterbeer Recipe #2

Again, one that I modified to fit the requirements of the Wizarding World of Harry Potter version.  This one just sounds delicious!!

Ingredients:

1 pint of vanilla ice cream, softened
1/2 stick (4 tablespoons) butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 bottle (24 oz.) vanilla cream soda (very cold)

Directions:

1. Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours

2. Blend butter, sugar, and spices in large bowl

3. Add to ice cream and freeze

4. Heat cream soda in a pot until warm but still carbonated (at least 3 minutes).  You could also just go with the very cold cream soda (my preference) and have a more frozen/slushy drink.

5. Fill each glass with a scoop of ice cream mixture and pour warmed or chilled cream soda over ice cream

6. Serve!

Harry Potter Butterbeer Recipe #1

This was the recipe put out by AP, FoxNews, and just about every other site after theWizarding World of Harry Potter opened.  Seems to be the most likely ingredients, but doesn't serve it cold or frozen, like the park.  The final result does seem to be most like the park version, just needs to be frozen.

Servings: 4

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

http://wizardingworldpark.com/top-5-butterbeer-recipes/2010/08/20/

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