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Drink

Hot Coffee and Soda

A hot beverage made by mixing brewed coffee with soda, sweetened with cream syrup or condensed milk and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Hot Coffee and Soda

Ingredients

Directions

  1. Infuse ¼ pound of good coffee in boiling water without boiling it to make medium strong coffee.

  2. Mix hot black coffee and soda in equal proportions.

  3. Add cream syrup or condensed milk and sugar to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Good coffee
Provides the main coffee flavor, aroma and bitterness of the drink.
Soda
Adds carbonation and dilutes the coffee into a lighter, fizzy drink.
Cream syrup or condensed milk
Adds sweetness and a rich, creamy body that softens the coffee's bitterness.

The step that matters

Infuse the coffee without boiling it. Coffee brewed at a full boil over-extracts, releasing harsh bitter compounds and a burnt taste. Keeping the water just below boiling gives a smoother, medium-strength coffee.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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