Vanilla Cream Soda Syrup + Floats
1-1/2 vanilla beans
1 cup water
1-1/4 cup granulated sugar
3/4 tsp vanilla paste
Carefully slice the vanilla beans in half lengthwise, from tip to tip, and scrape the tiny seeds into a small saucepan, adding the halved vanilla beans as well. Add the water and granulated sugar.
Bring to a simmer, then continue to cook for an additional 3 minutes, or until all of the sugar has dissolved. Remove from heat, add vanilla extract, and allow to cool completely.
Carefully pour it all into a clean jar, including the vanilla beans (they will continue to infuse the syrup), and refrigerate for up to 1 month. To make each glass of cream soda, add 1-1/2 tablespoons vanilla bean syrup to 10 ounces of seltzer water, or to taste.