Hey, I've been reading these forums for a while, but this is my first post, so I hope I'm following correct format and all. I have brewed several beers and meads, and have brewed a handful of sodas. I've used lots of different types of extract bases with and without fruit flavor extract additions -- mostly Rainbow brands and their included recipes, namely 4 gal water, 8 cups sugar. Anyway, a friend of mine and I wanted to try using more ingredients than simply extracts and sugar, and we'd like to share this recipe with you.
"Irish Cream Cream Soda"
-Rainbow Brand Cream Soda Extract (2 fl oz, 4 gal recipe)
-Boil 3 cups water with 3 heaping tablespoons unsweetened cocoa powder, then bring water to 4 gallon line and add sugar
-1.25 cups Bailey's Irish Cream (Mint)
We made sure there weren't any preservatives in the Irish cream that may hurt the yeast (Sodium Benzoate). I think it could have used a bit more Bailey's, honestly. It was bottled yesterday and should be done in 3-7 days if it follows the same carbonation trends as previous sodas.
I believe an alternative to adding Irish cream would have been added lactose for sweetness, but we decided to just go for the Irish cream. We'll let you know how/if it turns out around Christmas! Any suggestions, questions or thoughts are encouraged!