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Cream Soda Formula (Patreon)

Published:
2023-02-25 13:35:29
Imported:
2026-06
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Content

The latest video deals with making that traditional cream soda flavour, and it is more than just vanilla. I've attached the formulation sheet below, with all the details similar to the Energy Drink formulation. If you have any questions, please post them below. 

Files

Previews only

Make Real Cream Soda and Use It in an Old Fashioned Cocktail

Patreon: https://www.patreon.com/artofdrink Cream soda is a classic and has been around since the late 1800s. Though it has vanilla as a base flavour, it is more complex than simple vanilla soda. The additional flavours add a fruity nuance to cream soda, making it a mainstay of the soda world. But those additional flavours are similar to what we taste in an Old Fashioned cocktail, so combining the two by adding the cream soda flavouring into the Old Fashioned, like a dash of bitters, creates a uniquely pleasant drink that brings together two favourite drinks from history. And if you just want to make cream soda, this recipe will do that, and it will taste just like commercial products. Essential Oil and Flavour Suppliers https://artofdr.ink/suppliers Calculation Form for Soda Formulations https://artofdr.ink/calc-form **Getting Started Making Soda** If you are new to making soda, welcome, and you should check out the following videos because they will show you the basics of making soda and will help answer most of your questions. Using Essential Oils Safely https://youtu.be/9SZLCedj1JI How to Make a Soda Flavour https://youtu.be/DYm9BidnF4w How to Make a Flavour Extract https://youtu.be/EvkbCkg9bPs Simple Syrup for Soda https://youtu.be/v-ObB8T5ZrA How to Formulate a Flavour https://youtu.be/FSL6pVrV8Pw Art of Drink https://www.artofdrink.com Twitter: https://twitter.com/dsoneil **Camera Gear** Panasonic GH6 w/ 12-32mm F2.8 (primary) Olympus E-M1 MkII w/ 12-40mm F2.8 Olympus E-M5 MkIII w/ Leica 25mm F1.4 #creamsoda #soda #cocktails

Comments

Trey2099

Do you know if there's a way to capture the more volatile molecules from spices like vanilla, nutmeg, etc.? Vanillin is of course what is most associated with vanilla, but there's some many other flavor compounds that make up fresh vanilla bean.

Warren Johnston
>>102736781

This is a great question! I’m also interested in knowing if there are any similar recipes that incorporate fresh/whole vanilla beans, or how you might approach things differently if you wanted to build a similar recipe around the full ingredient

Michael Meyer

With a lot of these formulations, they tend to result in a flavoring syrup that can make hundreds of liters of soda. The main issue is the initial cost of purchasing all of the flavoring compounds up front. Would you be open to selling the flavoring syrups? You could sell these at a significant mark-up and still have the prices quite reasonable. As a hobbyist, I can’t imagine that I would ever need more than a single 100ml bottle of the formulation.

Darcy S. ONeil
>>102765707

Selling and bottling flavouring isn't something I'm interested in at this point, but maybe in the future. If you go to the suppliers list and look at the Perfumers/Flavour Apprentice, they sell completed formulations for a few dollars. I'm not sure what formula they use, but they are all pretty similar.

Michael Meyer

I hadn’t noticed that before. I’m sure with all the research you do, yours taste better. But that’s a great option too! Thanks for the heads up.

Trey2099
>>102736781

Trying to clarify my previous question. Is it possible to capture the more volatile molecules? I assume oxidation is the major issue, but an overly acidic environment could also degrade the molecule. Additionally, many of the volatile molecules that come off of fresh ground pepper or nutmeg are primarily olfactory. Would this even be perceived by the drinker? Would you have to sequester these molecules in some type of fat emulsion? Would the CO2 be able to carry the molecules out of the drink for the person to smell them? If you know of any research in this area, food or drink, it would be greatly appreciated.

Darcy S. ONeil
>>102736781

Volatile components are easily captured in ethanol, but this is a really complicated question. It kind of encompasses all of chemistry. Aroma compounds in air are easily perceived, the same compounds in a liquid may not because they are effectively captured and sequestered in the liquid, making them less volatile. Also, when we drink, aromas are detected in a retronasal fashion, whereas smelling a dry spice, we do in an orthonasal fashion. There is also the different signals from the tongue and nose. When we drink we also get sweet, sour, salty, bitter flavours and they combine with the aromas to create a unique signal that will never match with just smelling something. So while fresh ground nutmeg has a specific aroma, an extract in alcohol smells different. This is partially taste, but ethanol also has an aroma. You may in fact never get the two aromas to be the same because of the state they are in and how we as humans detect them. Drinking is different than smelling. And most compounds are not as volatile as people think. Yes some terpenes are volatile but a terpene like pinene (juniper and gin) still has a boiling point of 155°C, and ethanol is 78°C. Even the ester ethyl acetate, one of the smallest esters has a boiling point of 77°C. It's less about chemistry and more about the science of taste.

Chris Robinson

Really excited to try this one. I am trying to order necessary compounds from Perfumers Apprentice and all they have is Ethyl Acetate 10% in BB. Benzyl Benzoate is on the GRAS list, but with the amount I'd have to add to get the 2.5ml Ethyl Acetate, I'd have 22.5ml of the BB, which, if I used the Calculator properly, puts me at around 203 ppm in a drink. If I am way off on how I used the calculator please feel free to correct me. At 203 I am way above the 4.5ppm on the GRAS list. Am I missing something, or is there another option?

Darcy S. ONeil
>>102981170

Ya, a few other people mentioned it and oddly Perfumers Apprentice doesn't offer a pure ethyl acetate. Not sure why, but I'm looking for another source and will update the PDF and here once I've found one.

Chris Robinson
>>102981170

Made the recipe, it's a little fruit heavy for my taste, but overall am pleased with it and will use it. Those that have tried it so far like it. I found adding a dash of the cocoa extract I made really worked well and helped tone down the fruit some. I plan to try it again in a few weeks and see if the flavors have balanced/mellowed out some, if not I may dilute it to half with the other half just the vanillin's. I like a more vanilla and slight caramel forward cream soda, so it will be fun to play with it to get more to that point. The cocoa and I think some caramel sugar may just do it. Thanks for the great content.

Darcy S. ONeil
>>102981170

Thanks, and yes, Cream Sodas have a wide flavour profile anchored with vanilla.. Some add a little bit of clove which, when used in small amounts, can give more depth and a hint of spiciness.

Paul Fulbright

Sadly it seems like sourcing a good number of those ingredients from that site is no longer an option. :(

Paul Fulbright
>>106584068

I see the issue, their search is pretty specific, Aldehyde C16 for instance, no results, Aldehyde C-16 returns results. Is the Vanillin 10 (PG) (they have crystals and this) acceptable for this recipe? Gotta say just joined because of some of your videos...it is crazy to me that someone has put this much detailed information on this topic out there, it's kind of mind blowing, I love it!

Darcy S. ONeil
>>106584068

Ya their search leaves a little bit to be desired, but they are a great source for small quantities and you'll find 10 mL of a compound could last a long time. Anything with PG in it stand for propylene glycol, which means it is diluted. They do have vanillin crystals I believe, that's what you want. And glad you are enjoying the content. Lots more to come and thanks for joining Patreon, it does help.

Casey Linnell

I've ordered these ingredients but some of them that arrived say 'DO NOT CONSUME!' with hazard symbols. Is that a warning I should be concerned or is that for straight consumption and they are safe at your recipe quanities?

Darcy S. ONeil
>>111877376

I suspect that the warning is not to consume the product straight, in an undiluted form. If you are confident the supplier is selling a pure compound then there is no problem using them to make a flavoured soda.

Jim Wilson

Question about the Vanillin and the Tarhun soda. I calculate 87 ppm vanillin and 43 ppm ethyl vanillin in the Tarhun (when SS gets diluted to 4.5 L of soda) In the cream soda recipe, the max ppm is 97 and 20 ppm respectively. Is vanilla one of the main flavors of Tarhun? (I made your Cream Soda a month ago, and it's great!, and planning on making Tarhun soon)

Darcy S. ONeil
>>118662384

In the GRAS documents, the standard deviation to the mean is 2.0, so in theory 40 ppm of ethyl vanillin would be the true maximum. However, for the Tarhun recipe, I was just following a Soviet Union recipe in a patent, so that recipe was why things were higher, if I remember correctly. As for the flavour, the three key components (tarragon, lemon and vanilla) combine to form something unique. It's quite good. And glad you like the Cream Soda recipe.

Andrew Roberts

I made the cream soda recipe, but didn’t have any of the almond flavor so skipped it (till I can get some to mix with the remaining essence). However the essence I have is really strong, unbalanced flavor of bubblegum. Will the few drops of almond flavor fix this, or is there something else I could add to dull/rebalance it some? I don’t want to blindly add stuff because I’m afraid I’ll throw it more outta wack. Thanks for any tips you may have.

Darcy S. ONeil
>>118763860

Yes, the almond flavour should help out, otherwise you really just have vanilla-flavoured fruit essence. And you can always experiment, add more lemon or whatever flavour you think might work. Sometimes this is when the magic happens and you stumble upon a great new flavour. Just do small changes, but sometimes when we experiment there is a chance that it will go down the drain. Mistakes are nature's teachers.

Matt Coz

Can I use ethanol in place of propylene glycol in this?

Darcy S. ONeil
>>121359817

Yes you can. Ethanol works everywhere and is my preferred solvent for this type of stuff, but I get lots of questions about alcohol-free stuff.

Darran Ridley

Hi Darcy, I am in Thailand, which sometimes makes it difficult to find the items needed in a recipe. I can find "Benzaldehyde analytically pure AR500mL chemical reagent CAS: 100-52-7." Am I right in thinking that "Benzaldehyde 50%" is the above diluted with propylene glycol? Analytically pure being the purest form of a substance?

Darcy S. ONeil
>>135106272

You need to find out what solvent they diluted the benzaldehyde with, it is not always glycerin. It could be propylene glycol (PG), which is fine for food use but dipropylene glycol (DPG) is not approved for food but is commonly used in the perfume industry to dilute things. And yes, analytical and lab grade products are more pure than the products used in food, so they are safe to use.

Darran Ridley

Thanks for the reply. I have found one which is 98.5% purity minimum, as well as the analytically pure one above (the one above was on was on Lazada). If it is of interest to anyone else in the Thailand area, there is a supplier which seems to sell everything needed called myskinrecipes.com. They do samples as small as 5ml and have data sheets on everything too. Not affiliated or connected to them but have used them before and they turn the order around quickly.

Joey Bruinsma

In my country i can only find ethyl vanillin on cosmetic websites and they state that the product is not food safe. But the CAS number corresponds with food safe variants. Is this something is should worry about?

Darcy S. ONeil
>>142257401

As long as it is a pure product it should be fine. And by pure, I just mean that the company hasn't mixed it with anything else.