Pecan Praline Cream Soda
A decadent Thanksgiving mocktail featuring toasted pecan milk, dark brown sugar syrup, and cream soda. Perfect for a non-alcoholic holiday toast.
By Larry Leo | Prep: | Servings: 1 | Difficulty: Medium
Ingredients
- 2 oz house-made toasted pecan milk
- 0.75 oz dark brown sugar syrup (1:1 ratio)
- 0.5 tsp pure vanilla extract
- 5 oz premium cream soda, chilled
- 2 tbsp finely crushed toasted pecans (for rim)
- 1 tsp dark brown sugar syrup (for rimming glass)
- Ice cubes
Instructions
- Prepare the pecan milk: Toast 1 cup of raw pecans at 300°F for 15 minutes until fragrant. Blend with 3 cups of water and a pinch of salt, then strain through a nut milk bag. Reserve 2 oz for this recipe.
- Prepare the rim: Place the crushed pecans on a small plate. Lightly coat the rim of a highball glass with a small amount of brown sugar syrup, then dip into the pecan crumbs until evenly coated.
- Combine base: In a cocktail shaker or mixing glass, combine the 2 oz of toasted pecan milk, 0.75 oz of dark brown sugar syrup, and 0.5 tsp of vanilla extract. Stir gently to integrate the flavors.
- Assemble: Fill the rimmed glass with fresh ice cubes.
- Mix: Pour the pecan base mixture over the ice.
- Top: Slowly pour 5 oz of chilled cream soda over the top.
- Finish: Stir gently with a long spoon to incorporate the layers without losing carbonation. Serve immediately.
Category: thanksgiving-mocktails
Tags: thanksgiving drinks, holiday mocktails, fall entertaining, non-alcoholic, thanksgiving mocktails, pecan praline, cream soda recipe, non-alcoholic drinks, fall beverages