Calpis drink is a popular Japanese beverage that is refreshing and perfect for the hot summer months. It has a unique taste that is a combination of sweet and tangy. The drink is made from fermented milk and has a slightly creamy texture. It is a great alternative to sugary soft drinks and is a healthier option.
Ingredients
To make the calpis drink, you will need the following ingredients: • 2 cups of water • 1 cup of plain yoghurt • 1/2 cup of sugar • 1/4 cup of lemon juice • 1/4 cup of Calpis concentrate • Ice cubes
Instructions
Here are the steps to make the refreshing calpis drink: 1. In a blender, add 2 cups of water, 1 cup of plain yoghurt, and 1/2 cup of sugar. Blend until the sugar has dissolved and the mixture is smooth. 2. Add 1/4 cup of lemon juice and 1/4 cup of Calpis concentrate to the blender. Blend again until everything is well combined. 3. Pour the mixture into a glass jar and refrigerate for at least 2 hours. 4. Once chilled, pour the drink into a glass with ice cubes and serve.
Nutrition
The calpis drink is a healthier option compared to sugary drinks. One serving of the drink (200 ml) contains: • Calories: 120 • Fat: 1 g • Carbohydrates: 26 g • Protein: 3 g
Additional Tips
Here are some additional tips to make the perfect calpis drink: • You can adjust the amount of sugar according to your preference. If you want a less sweet drink, reduce the amount of sugar. • The lemon juice adds a tangy flavour to the drink. If you don't like lemon, you can omit it. • If you can't find Calpis concentrate, you can use Calpis powder instead. Mix 1 tablespoon of Calpis powder with 1/4 cup of water to make the concentrate. • You can also add fresh fruit to the drink to give it a fruity flavour. Pineapple and mangoes work well with the calpis drink.
Conclusion
The calpis drink is a refreshing and healthy option for those who want to beat the summer heat. It is easy to make and can be customized according to your taste preferences. With this recipe, you can make your own calpis drink at home and enjoy it anytime.