Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Holiday Dirty Soda
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- Level: Easy
- Total: 1 hr (includes steeping time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 444
- Total Fat
- 10 g
- Saturated Fat
- 7 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 2 g
- Sugar
- 85 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 30 mg
Dirty soda, which originated in Utah and was popularized by the Mormon community (which prohibits the consumption of coffee and tea but not soda), includes soda of choice mixed with a flavored syrup, then an added splash of half-and-half or other creamer to mimic the iconic swirling of dairy mixing with coffee or tea. Our recipe rings in the holiday season with the festive flavors of peppermint and vanilla in a homemade vanilla-mint syrup. Just add your favorite cola and half-and-half, garnish the glass with a bit of store-bought chocolate syrup and crushed candy canes and accessorize with a cheerful straw and a whole candy cane. The syrup makes enough for four drinks, but feel free to double it for a holiday party or to drizzle the extra into hot chocolate for a punch of mint flavor. For the best presentation, we recommend making the drinks one at a time for your guests.
- Level: Easy
- Total: 1 hr (includes steeping time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 444
- Total Fat
- 10 g
- Saturated Fat
- 7 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 2 g
- Sugar
- 85 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 30 mg
Ingredients
Vanilla-Mint Syrup:
Assembly:
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Directions
Special equipment:
4 festive straws- For the vanilla-mint syrup: Bring the sugar, vanilla bean and seeds and 1/2 cup cold water to a boil in a medium saucepan over medium heat until the sugar is dissolved. Stir in the mint leaves and let steep until cooled, at least 30 minutes and up to 1 hour.
- Remove the vanilla bean pod to a small bowl and set a strainer over it. Strain the syrup into the bowl and discard the mint leaves.
- For assembly: Pour 1/4 cup of the chocolate syrup into a small bowl. Add the crushed candy canes to a small plate.
- Working with 1 tall glass at a time (see Cook’s Note), dip the rim of each glass into the chocolate syrup, then dip it into the crushed candy canes to coat the rim. Drizzle about 1 tablespoon of the chocolate syrup on the inside of each glass to create swirls.
- Continuing to work with 1 glass at a time, fill each halfway with ice. Pour in 1 can of cola, 2 tablespoons of the vanilla-mint syrup and 2 tablespoons of the half-and-half. Garnish with a festive straw and 1 of the whole candy canes. Stir together to swirl everything until combined. Enjoy immediately.
Cook’s Note
If you don’t have vanilla beans, you can substitute 1 teaspoon vanilla bean paste or extract instead. For maximum flavor, don’t add the vanilla during the cooking process; stir it into the syrup after it has cooled down. We recommend using tall glasses that hold at least 24 ounces.
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