{"id":129747,"date":"2021-09-10T19:54:05","date_gmt":"2021-09-10T09:54:05","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=129747"},"modified":"2021-09-13T09:27:50","modified_gmt":"2021-09-12T23:27:50","slug":"homemade-coke-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/homemade-coke-recipe\/","title":{"rendered":"Homemade Coke Recipe"},"content":{"rendered":"<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_VG-gvzr-8g (0.28 ounces)?start=203\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>There are many documents out there claiming to be the secret coca-cola recipe.  Coke denies them and when the expensive ingredients have been sourced and the recipes made people inevitably say, &#8220;it doesn&#8217;t taste like coke&#8221;.  Instead of putting all the ingredients together in one batch I decided to keep them all seperate so that we could play around with the flavour.  After a several failed attempts we narrowed it down to something very close.  The only thing missing is the dark brown colour.<\/p>\n<p>When tasting in the developmental stage of the recipe we were comparing to flat room temperature coke.  That is because temperature and carbonation effects the flavour.  Then for the final taste test it was cold and carbonated.<\/p>\n<p>One of the problems of being in lockdown, apart from not being able to see anyone, homeschooling and the shops being closed, is that the postal system is incredibly slow due to workers being isolated.  Note in the video we had not yet received the food grade phosphoric acid, it came the next day. So James and did the whole thing again, off camera, to further narrow it down to get the recipes that you have below.  Phosphoric acid was the best choice, it is the acid that they use in coke and it does effect the flavour.  At a pinch you can uses the tartaric acid but it&#8217;s not quite as good.<\/p>\n<h4>James Final Coke Recipe &#8211; makes 900mL (30.43 fluid ounces)<\/h4>\n<p>800mL (27.05 fluid ounces) chilled water<br \/>\n105mL (3.55 fluid ounces) sugar syrup<br \/>\n6 tsp light caramel syrup<br \/>\n4 drops burnt caramel syrup<br \/>\n15 drops bay leaf<br \/>\n10 drops orange<br \/>\n45 drops green tea<br \/>\n10 drops phosphoric acid<br \/>\nMix ingredients together well and carbonate using a soda stream.<\/p>\n<h4>Ann&#8217;s Final Coke Recipe &#8211; makes 900mL (30.43 fluid ounces)<\/h4>\n<p>800mL (27.05 fluid ounces) chilled water<br \/>\n80mL (2.71 fluid ounces) sugar syrup<br \/>\n3 tsp light caramel<br \/>\n5 1\/2 tsp burnt caramel<br \/>\n32 drops bay leaf<br \/>\n3 drop orange<br \/>\n32 drops green tea<br \/>\n16 drops lavender<br \/>\n16 drops rosemary<\/p>\n<p>Mix ingredients together well and carbonate using a soda stream.  Alternatively you could mix together everything, except the water, and then add seltzer water.  Seltzer water is carbonated water without any other added minerals.  <\/p>\n<p>Note: There is phosphoric acid in the burnt caramel, because I used quite a bit of the burnt caramel I didn&#8217;t need to add extra acid separately.  Above you can see James used a lot less burnt caramel so added more acid.   <\/p>\n<h4>Recipes for Flavours<\/h4>\n<p>If you want to have a go at making your own coke here are the recipes for all the &#8220;essences&#8221; and sugar syrups that we had on the counter to choose from.  Most of these were inspired by different recipes for coke online.  We did not use all of them in the final recipe.  After trying them in different attempts we found some of them to be the wrong flavour for coke.<\/p>\n<p><strong>Sugar Syrup<\/strong><br \/>\n2 cups water<br \/>\n2 cups sugar<br \/>\nHeat until the sugar is dissolved, then allow to cool completely.<\/p>\n<p><strong>Light Caramel Syrup<\/strong><br \/>\n1 cup sugar<br \/>\n1 tablespoon corn syrup<br \/>\n1\/4 cup water<br \/>\nBring to the boil, wash down the sides of the pan with a wet pastry brush.  Heat to crack hard, approx 163C (325.4 degrees Fahrenheit), then remove from the heat and stir in 1\/3 cup of water.  Be careful of the steam.  Allow to cool completely.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/light-caramel-550x308.png\" alt=\"light caramel recipe \" width=\"550\" height=\"308\" class=\"aligncenter size-large wp-image-129759\" data-wp-pid=\"129759\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/light-caramel-550x308.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/light-caramel-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/light-caramel-768x431.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/light-caramel-400x224.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Medium Caramel Syrup<\/strong><br \/>\n1 cup sugar<br \/>\n1 tablespoon glucose<br \/>\n1\/4 cup water<br \/>\nBring to the boil, wash down the sides of the pan with a wet pastry brush.  Heat to crack hard, approx 163C (325.4 degrees Fahrenheit), then continue to heat until the colour deepens but does not burn.  Remove from the heat and stir in 1\/3 cup of water.  Be careful of the steam.  Allow to cool completely.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/medium-caramel-550x306.png\" alt=\"medium caramel recipe ann reardon\" width=\"550\" height=\"306\" class=\"aligncenter size-large wp-image-129760\" data-wp-pid=\"129760\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/medium-caramel-550x306.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/medium-caramel-300x167.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/medium-caramel-768x427.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/medium-caramel-400x222.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Burnt Caramel Syrup<\/strong><br \/>\n1 cup sugar<br \/>\n1 tablespoon corn syrup<br \/>\n1\/4 cup water<br \/>\n1\/2 mL (0.07 fluid ounces) phosphoric acid (85% Food Grade Orthophosphoric FCC solution &#8211; CAUTION handle with care)<br \/>\nBring to the boil, wash down the sides of the pan with a wet pastry brush.  Heat to approx 175C (347 degrees Fahrenheit), then remove from the heat and stir in 1\/3 cup of water.  Be careful of the steam.  Allow to cool completely.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-550x307.png\" alt=\"brunt caramel flavouring coke recipe\" width=\"550\" height=\"307\" class=\"aligncenter size-large wp-image-129761\" data-wp-pid=\"129761\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-550x307.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-300x167.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-768x429.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-400x223.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Note in the video I used 1\/2 tsp citric acid in the burnt caramel because I did not yet have the phosphoric acid.  The citric acid is not as concentrated as the phosphoric so I then added more drops of tartaric acid into the drink.  The acid makes the caramel go a much deeper colour and effects the flavour.  Phosphoric acid was the best choice here, it is what they use in coke, but you could try tartaric or citric if you don&#8217;t have food grade phosphoric acid available.  <\/p>\n<p><strong>Green Tea<\/strong><br \/>\n4 twinings green tea bags<br \/>\n1\/3 cup boiling water<br \/>\nPlace the teabags into a cup and add the boiling water, allow to sit for a minute.  Lift the teabags out and gently squeeze and allow the liquid to drip into the cup.<\/p>\n<p><strong>Orange Essence<\/strong><br \/>\nRind of 3 oranges<br \/>\nJuice of 1 orange<br \/>\nPlace in a pan and boil for 1 minute.  Cool completely then strain using a sieve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/oragne-essences-550x309.png\" alt=\"orange essence home made\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-129764\" data-wp-pid=\"129764\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/oragne-essences-550x309.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/oragne-essences-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/oragne-essences-768x432.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/oragne-essences-400x225.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/oragne-essences-1200x675-cropped.png 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Lime Essence<\/strong><br \/>\nRind of 3 limes<br \/>\nJuice of 2 limes<br \/>\n1 tsp water<br \/>\nPlace in a pan and boil for 1 minute.  Cool completely then strain using a cheese cloth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/lime-flavour-550x310.png\" alt=\"lime flavouring home made\" width=\"550\" height=\"310\" class=\"aligncenter size-large wp-image-129762\" data-wp-pid=\"129762\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/lime-flavour-550x310.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/lime-flavour-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/lime-flavour-768x432.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/lime-flavour-400x225.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Lemon Essence<\/strong><br \/>\nRind of 3 lemons<br \/>\nJuice of 1 lemon<br \/>\n1 tsp water<br \/>\nPlace in a pan and boil for 1 minute.  Cool completely then strain using a cheese cloth.<\/p>\n<p><strong>Cinnamon Extract<\/strong><br \/>\n250mL (8.45 fluid ounces) water<br \/>\n2 cinnamon sticks<br \/>\nBoil for 3 minutes, remove from the heat then allow to sit for 3 hours.  Strain using a sieve.<\/p>\n<p><strong>Nutmeg Extract<\/strong><br \/>\n1 tablespoon powdered nutmeg<br \/>\n60Ml water<br \/>\nBring to the boil then remove from the heat and let sit for 1 hour.  Place a funnel in a bottle and add a cheesecloth on top.  Pour the nutmeg into the cheesecloth and allow to drip through for several hours.<\/p>\n<p><strong>Salt<\/strong><br \/>\n1 tsp salt<br \/>\n2 tablespoons boiling water<br \/>\nHeat and stir until the salt is dissolved.<\/p>\n<p><strong>Lavender<\/strong><br \/>\n4 small heads of fresh lavender<br \/>\n1\/3 cup boiling water<br \/>\nMicrowave for 30 seconds, allow to cool then strain using a sieve.<\/p>\n<p><strong>Tartaric Acid<\/strong><br \/>\n1 tsp tartaric acid<br \/>\n2 tablespoons water<br \/>\nStir until the powder is dissolved.<\/p>\n<p><strong>Citric Acid<\/strong><br \/>\n1\/2 tsp citric acid<br \/>\n1\/2 tablespoon water<br \/>\nStir until the powder is dissolved.<\/p>\n<p><strong>Phosphoric acid<\/strong><br \/>\n85% Food Grade Orthophosphoric FCC solution &#8211; CAUTION handle with care this is a strong acid.  Do not taste it when it is undiluted or you will hurt yourself.  Not for children to handle.<\/p>\n<p><strong>Bay Leaf<\/strong><br \/>\n5 fresh bay leaves<br \/>\n1\/2 cup water<br \/>\nBoil for 2 minutes.  Cool and leave for 1 hour.  Blend then strain.<\/p>\n<p><strong>Kaffir Lime Leaf<\/strong><br \/>\n5 fresh kaffir lime leaves<br \/>\n1 cup water<br \/>\nBoil for 2 minutes.  Cool and leave for 1 hour.  Blend then strain.<\/p>\n<p><strong>Rosemary<\/strong><br \/>\n2 tablespoons fresh rosemary chopped<br \/>\n1\/2 cup boiling<br \/>\nCombine the rosemary and boiling water.  Allow to sit for 1 hour then strain.<\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/homemade-coke-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-150x150.png\" class=\"alignleft tfe wp-post-image\" alt=\"brunt caramel flavouring coke recipe\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-400x400.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/09\/burnt-caramel-1200x1200-cropped.png 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"129761\" \/><\/a><p>&nbsp; There are many documents out there claiming to be the secret coca-cola recipe. Coke denies them and when the expensive ingredients have been sourced and the recipes made people inevitably say, &#8220;it doesn&#8217;t taste like coke&#8221;. Instead of putting all the ingredients together in one batch I decided to keep them all seperate so that we could play around with the flavour. After a several failed attempts we narrowed it down to something very<\/p>\n","protected":false},"author":1,"featured_media":129761,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,145],"tags":[31,3536,3189,3538,3537,952,3539,163],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/129747"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=129747"}],"version-history":[{"count":19,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/129747\/revisions"}],"predecessor-version":[{"id":129830,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/129747\/revisions\/129830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/129761"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=129747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=129747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=129747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}