For those with little interest in measuring out minute amounts of
Syrup + Seltzer
specialty flavored oils, a good cola can be made with herbs and
2 cups (475 ml) water
spices as well. This will have a little bit more of an earthy flavor than
2 cups (400 g) sugar
the essential oil version, but the outcome is otherwise pretty compa-
1 teaspoon citric acid
rable. Similar to the essential oil recipe, this one omits the phospho-
1 tablespoon (20 g) molasses
ric acid, but the overall flavor is still characteristic of cola.
Herbal Blend (below)
(syrup for 1 gallon [3.8 L]
finished soda; use 112 to 2
tablespoons [25 to 28 ml] per
Herbal Cola
8 ounces [235 ml] carbonated
water, or to taste)
in a saucepan, combine the water, zests, star anise, lavender, nutmeg,
cardamom, cinnamon, ginger, and vanilla. For the syrup and seltzer
Straight Carbonation
method, use 2 cups (475 ml) water; otherwise, use as much water as is
15 cups (3.5 L) water
practical to strain. Bring to a boil and then remove from the heat and
2 cups (400 g) sugar
let steep for 20 to 30 minutes. strain out the spices and return the wa-
1 teaspoon citric acid
ter to the saucepan. add the sugar, citric acid, and molasses and heat
1 tablespoon (20 g) molasses
to dissolve. Then remove the syrup from the heat.
Herbal Blend (below)
For the syrup and seLtzer method chill the syrup and add to
carbonated water.
Fermentation
15 cups (3.5 L) water
For straight Carbonation or Fermentation add the rest of the
21 cups (450 g) sugar
water to the strained syrup.
1 teaspoon citric acid
For straight Carbonation chill the mixture before adding it to the
1 tablespoon (20 g) molasses
keg or carbonator of your choice.
Herbal Blend (below)
18 teaspoon Champagne yeast
For Fermentation hydrate the yeast in ¼ cup (60 ml) or less of warm
1 g yeast nutrient
water. add the hydrated yeast to the mixture after it has cooled to 10
to 15°F (5.5 to 8°c) above room temperature. stir in the yeast nutrient.
Mix well and then bottle.
herbal blend
Zest of 2 oranges
Zest of 1 lemon
Yield 1 gallon (3.8 L)
Zest of 1 lime
2 sections star anise
1 teaspoon each dried lavender
flowers and ground nutmeg
Recipe Variant
1 teaspoon ground cardamom
crush in 4-5 maraschino cher-
1 teaspoon ground cinnamon
ries with the citrus zest or add
1 (2-inch, or 5 cm) piece fresh
in ½ teaspoon cherry or almond
ginger, sliced
extract for a cherry cola.
1 (6-inch, or 15 cm) vanilla
bean, split