Bean

Maple Cream Soda

by:
March 29, 2012
Author Notes

I really love an old fashioned cream soda and I usually make a vanilla simple syrup and make my own. Using the same idea instead of sugar I used maple syrup, vanilla bean, vanilla paste and some lemon peel. The maple syrup gives it a complexity that sugar doesn't. Just add some ice and seltzer or club soda and enjoy. I used vanilla paste but if you don't have it use 2 vanilla beans. This also makes a great ice cream soda! —sdebrango

Test Kitchen Notes

There's a simple brilliance to this recipe. The grade A maple I used caramelized a bit, adding depth to the flavor. Vanilla adds that welcome creamy hug and the lemon is such an unexpected twist. Maple is a warm, fall & winter flavor [for me at least] but sdebrango's recipe is a great celebration of spring & summer maple. And can I tell you how delicious my grown-up float was? 3 oz maple cream syrup, 1.5 oz bourbon, 8 oz seltzer and one hearty scoop of vanilla ice cream, a simple and satisfying dessert. —Food52

  • Makes 4-6 (depends on serving size)
Ingredients
  • 1 cup maple syrup (Grade A or B)
  • 1/2 cup water
  • 1 vanilla bean, split and seeds scraped out
  • 1 2 inch wide slice of lemon rind (not the white pith)
  • 1 teaspoon vanilla paste
In This Recipe
Directions
  1. Add the maple syrup, vanilla bean the seeds, lemon, vanilla paste and water to a sauce pan bring to a boil then reduce heat to medium and simmer for 5 minutes. Remove from heat, cover and let sit until the syrup cools to room temperature. To store pour it in a lidded jar include the vanilla bean and remove the lemon rind. Refrigerate. I recommend letting it sit overnight before using as the vanilla and maple will meld producing a more intense flavor.
  2. To make the soda, add 2- 3 tbs maple/vanilla syrup to an 8 oz glass, add seltzer or club soda, ice cubes and enjoy. This is great as an ice cream float, add a scoop of vanilla ice cream. You can adjust the amount of syrup to suit your taste.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • nomnivorous
    nomnivorous
  • Kitchen Butterfly
    Kitchen Butterfly
  • gingerroot
    gingerroot
  • lorigoldsby
    lorigoldsby
  • drbabs
    drbabs
Review
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.