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Prepare your senses for a surreal collision of vintage soda fountain nostalgia with a bold peach profile. This is a unique yet oddly familiar tasting recipe that I started tinkering with over week ago.

Even though I love peach tea and have many versions of it, I wanted to create something new. I first tried a peach root beer float but then I realized a peach cream soda would be better. This has a burst of a juicy, sweet orchard peach, followed by a sharp soda fountain spice. Just when the flavor peaks, it melts into a thick, velvety wave of rich vanilla cream.

I prefer using Nectarine (TPA) primarily because it contains acetoin. While the mixing community typically associates acetoin with rich, buttery dessert profiles, it is actually a vital component in replicating an authentic fruit. Because acetoin occurs naturally in real peaches, it creates a distinct depth and organic creaminess that elevates the overall profile. TPA also uses it in their juicy peach.

Peach Sweet Type (SSA) has a nice punchy flavor. I use it often at 1.5%.

Apricot (TPA) is a slightly dry, fleshy, and deeply realistic interpretation of the fruit. It has good body and skin flavor.

Red Vanilla Soda (Flavorah) is good but nothing special on its own. However with the right supporting ingredients it can make for a great cream soda base.

Orange Cream (TPA) added because it gives the peach a little zest and the cream is an added bonus.

Root Beer (BCF) added because I wanted to give it some extra spice and flavor to remind that this is a soda flavored juice. It works out nicely.

Creme De La Creme (SSA) has been my go to cream for soda flavors. It's thick and sweet.

Vanilla Extract (Flavorah) is a new flavor. It tastes just like your typical boozy high quality vanilla extract used for baking. No cream in this one.

I think it's great after a couple days if blended well, but I'll set my steep time to 7 days.