As a kid I loved when my mom would go to the coffee shop because I would get to drink my favorite drink as well, Strawberry Italian Cream Sodas! The fizziness of the bubbles, the sweetness of the strawberry syrup and the smooth, creaminess of the heavy cream blended together in perfect bliss! Plus, my favorite food group of all time is whipped cream, which was sometimes offered on top, sending me to soda heaven. This Italian Cream Soda Recipe is a great way to enjoy the summer.
As an adult I have often missed these sweet drinks, but most of the time if I do happen to indulge, the bloated tummy from the combination of the bubbles and the heaviness of cow heavy whipping cream is decidedly not worth the sugar. Enter easy-to-digest and lighter goat cream. Yummm. Whether you take a short cut and buy a coffee syrup pre-made or you spend the time making your own syrup from nature’s Summer bounty, this lighter version will allow you and your kids to indulge in a hot weather treat and make new memories to savor.
This recipe uses our Goat Milk Cream flakes rehydrated with water, for cream any time! Goat Milk Cream has smaller fat globules than cow cream, is higher in medium chain triglycerides (MCTs), and because it comes from grass-fed goats, it contains conjugated linoleic acid (CLA) and some omega-3s. Most people who can’t do cow dairy do really well with goat dairy. The cream flakes also go great blended in coffee as a creamer.
I used Cascade Mountain Spring Sparkling Water instead of the traditional club soda, as it was a clean base without any additives. You could also use one of the various flavored varieties of sparkling water available, like Waterloo, for an extra flavor burst. You could use the Waterloo black cherry with a homemade cherry syrup to enhance the cherry flavor and add sweetness. I used homemade cherry syrup (made with Strawberry Rainier cherries) in the picture above. Or, you could also combine two flavors with less sugar if you wanted to get a flavored water and use a different flavored fruit syrup.
There are three steps to this recipe: making the fruit syrup (or simply buy a fruit flavored coffee syrup), blending the goat cream with water in the blender, and combining them together for the soda!
Without further ado, here is the Italian Cream Soda Recipe:
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Italian Cream Soda Recipe
- Total Time: 3 minutes
Description
Enjoy a cleaner and lighter Italian Cream Soda with a recipe on how to make your own fruit syrup! Using goat cream instead of the heavier traditional cow cream, makes for an easier-to-digest drink that is so refreshing for Summer.
Ingredients
Goat Heavy Cream
- 38 g Goat Milk Cream flakes
- 3 oz water
Italian Cream Soda
- 12 oz sparkling water
- 3 Tbs fruit syrup (see other recipe below)
- About 2 Tbs liquid goat cream
- Ice
Instructions
Goat Cream:
- Measure out 38g of Goat Milk Cream flakes using a kitchen scale. (Place a regular bowl on the scale and tare it, then shake flakes into the bowl until the scale reads 38g)
- Add 3 oz filtered water into blender, pour in the flakes, and blend until smooth.
- Store in the fridge until cold. This will make about 6 Tbs worth of cream, good for 3 Italian Cream Sodas. You can double the recipe for more cream (76g cream, about 6.25 oz water)
Italian Cream Soda:
- Pour 12 oz sparkling water into a tall glass.
- Add some ice to your liking.
- Pour in the fruit syrup.
- Pour in the goat cream.
- Swirl and watch the color change!
- Enjoy!
Notes
*Use a flavored sparkling water for even more flavored fun!
- Prep Time: 3 minutes
Homemade Fruit Syrup
- Total Time: 30 minutes
- Yield: 1 1/4 cup syrup 1x
Description
If you want to skip the preservatives of traditional coffee syrups and make something out of your excess berries, this fruit syrup is for you! Use this syrup in coffee (hello raspberry mochas!), in goat milk steamers, or in an Italian soda.
Ingredients
Fruit Syrup:
- 1 cup water
- 3/4 cup sugar (preferably a sugar with some color and minerals!)
- 1 1/2 cups fresh fruit (berries would be best)
Yields about 1 1/4 cup syrup once strained
Instructions
Fruit Syrup:
- Cut up fresh fruit into small pieces (you could use strawberries, raspberries, blackberries, cherries – cut around pit, or blueberries – cut in half).
- Pour the water and sugar into a pan and stir while heating on medium until dissolved.
- Once the sugar is dissolved, add in the cut fruit and continue to heat until it starts to bubble. Start the timer and cook for 20 minutes at a slight simmer to slight boil (a little bubbling should be present).
- As the syrup cooks, stir regularly and use a potato masher or similar tool to mash up the fruit and really get the flavor infused.
- Once the timer goes off, remove from heat and strain the syrup through a fine mesh sieve, leaving the fruit pieces (and seeds) above and letting the liquid syrup drip through to the container (probably best to strain into a bowl).
- Let cool, then store in the fridge until cold and ready to use.
Notes
- Fresh fruit would be best for the fruit syrup. I don’t believe frozen fruit would work out well.
- The fruit syrup is probably best used within 5 days.
- Find a use for the strained cooked fruit, like throwing it in a protein smoothie or maybe baking it into a mini tartlet.
- You could use coconut sugar, turbinado sugar, or something like that for the syrup. I used the evaporated cane sugar from Costco that still has some minerals.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
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