Rich, lip-smackingly moreish and satisfying. That’s what we aim for in every sip of our cream soda. It’s one of those drinks that instantly take you back to your childhood.
Some remember the weird but delicious combo of fish and chips with lashings of vinegar and a cream soda on the side.
Others are transported to Brighton pier, cool breeze on their cheeks and a big smile on their face as they clasped a seemingly gigantic can of cream soda.
The first recipe of cream soda, that we know about, was written by E. M. Sheldon and published in the Michigan Farmer in 1852. And let’s just say, it’s not the most scrumptious-sounding concoction:
Mix it all up, heat it and then add a teaspoon of baking soda.
Delicious…..but perhaps not the cream soda we know and love today.
In fact, it’s more likely that it wasn’t until the 1930s when vanilla extract, or synthetic vanilla flavouring, was widely available (and affordable), that we started to see cream soda pop up all over the US. With the iconic richness and fullness of flavour and a delightful fizz to it. The iconic, almost ice-creamy style coming through in the US versions.
But, not all cream sodas are the same. In Canada, it’s quite different. Super sweet and as if you were capturing the tears of a stick of rock, and usually a bright pink sort of colour. In South Africa, you’ll have a green drink with lots of tropical fruit notes to it.
Well, we think ours is pretty much spot on. First, you have to start from a place of natural deliciousness.
We use only natural ingredients, natural colourings and absolutely no artificial preservatives or sweeteners.
We’ve got that wonderful Madagascan vanilla pod coming through because, well, we use Madagascan vanilla. We make sure it’s not overly fizzy so you can enjoy the smooth taste and let it fill your mouth. We even make sure we use gluten-free malted barley to round the drink off beautifully.
The end result? A Good Soda, made with love that puts a big smile on the face of Good Folk and hopefully inspire some Good Deeds.