Fall Spiced Cream Soda
A Vanilla Cream Soda with a Fall Flavored Twist. Chai tea, mulling spices, orange peel, ginger and combined to make a syrup that can be used for many different applications.
Servings Prep Time
54servings 10minute
Cook Time Passive Time
10minute ~36hour
Servings Prep Time
54servings 10minute
Cook Time Passive Time
10minute ~36hour
Ingredients
Fall Spice Syrup Ingredients:
To Make into Soda:
  • 4gallon waterfiltered if not pleasant to drink
Instructions
Fall Spiced Syrup Directions:
  1. In a pot with a 2 gallon capacity, combine the water, honey, sugar, mulling spices, chai tea, crystalized ginger, orange peel (both bitter and sweet), vanilla beans that have been split and salt. Place over high heat and bring to a simmer for 10 minutes. Watch and adjust the heat once the liquid is boiling, to make sure that there is no boil over. To extract out as much flavor as possible from all the ingredients, turn off the heat and cover the pot with a lid, letting the syrup infuse for an hour, as it cools.
  2. This syrup can be used to make a 5 gallon batch of soda or smaller servings (see below). The syrup can also be canned and used for a later date, given away as a gift or used as a sauce | elixir.
  3. To can the Fall Spice Syrup, strain out the loose spices and tea leaves through a fine strainer and pour into a clean pot. Bring the syrup back to a boil and then carefully pour into two 1 quart mason jars (or four pint jars for smaller servings) that have first been clean and sterilized in boiling water for 10 minutes. Cover with new lids and seal. As the syrup cools, it will pop, creating a seal, with lid having a concave dome to its top. The finished syrup can be labeled and stored in your pantry.
To Make 5 Gallons of Draft Soda:
  1. Add the strained Fall Spiced Syrup to a clean and sanitized 5 gallon corny keg. Add 4 gallons of cold water and seal with its lid, adjusting to fit tight and properly. Shake the keg well and attach the CO2 connector to the kegs out post to infuse the gas in at the bottom of the keg. Turn the regulator to 40 PSI and continue to shake the keg for 5 minutes. Place the keg into your cold storage and chill for at least 36 hours to fully carbonate.
To Make a Soda Syphon Size Batch of Fall Spiced Cream Soda:
  1. To make a smaller batch of soda, you can use a soda syphon and the Fall Spice Syrup. Add 1/2 – 2/3 cup of Fall Spiced syrup to your soda syphon and top the rest of the 1 liter container with cold (filtered) water. Seal with its top (and gasket) and add 1 CO2 charger, screwing on the gas, until it releases the gas into the container. Shake well and refrigerate for at least 1 hour before serving. This will allow the CO2 to infuse into the liquid and have the soda stay carbonated.
  2. To Serve, squirt into a glass (empty or with a scoop(s) of ice cream) and enjoy.

Executive Chef: Sean Z. Paxton

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