Traditional soda drink takes on a new look simple homemade syrups and sparkling water with interesting flavors. Syrup is enough for more than one drink, so you can keep him in the fridge and indulge yourself with a cocktail whenever you want. American milkshake with soda invented in New York is a drink made from milk, soda and syrup (usually chocolate or vanilla). Despite his name (egg cream) egg cream, the drink does not contain eggs and cream. Milk shakes with soda are almost exclusively sold in special machines. Although there have been attempts to sell them in bottles, they were unsuccessful because for a fresh taste and characteristic consistency, mix the ingredients before add. Share with friends: 
Time: 10 minutes Difficulty: Easy Portions: 1
Contents
Recipe:
Ingredients:
The foundation
- 1/2 tbsp. cold milk
Chocolate cocktail
- 3/4 Art. Sahara
- 1/2 tbsp. cocoa powder
- Mandarin flavor sparkling water
Pink cocktail
- 3/4 Art. Sahara
- 1/2 tbsp. raspberries
- Lemon flavored sparkling water
Blueberry smoothie
- 3/4 Art. Sahara
- 1/2 tbsp. blueberries
- Wild berry flavored sparkling water
“Pina colada”
- 3/4 Art. Sahara
- 1/2 tbsp. canned chopped pineapple
- Coconut Flavored Water
With matcha japanese tea
- 3/4 Art. Sahara
- 1/4 Art. matcha powder
- Lime flavor sparkling water
Special equipment: long spoon a pen
Cooking:
Cocktail “Egg Cream”
Place a tall glass of highball in the freezer for 10 minutes. Pour milk in a chilled glass. Stir with a long spoon, pour 1/4 Art. syrup to choose from (see below). Pour slowly into a glass sparkling water; mix gently, combining the ingredients, so that a foam appears on top. Serve right away.
Syrups for Milkshakes
Chocolate syrup. Combine sugar in a small stewpan cocoa powder and 1/2 tbsp. water. Put on medium heat and mix whisk. Cook at low boil until sugar dissolves and syrup consistency. Cool to room temperature; keep chocolate syrup in the refrigerator for no more than 2 weeks. Output: about 3/4 St. Raspberry syrup. Combine sugar in a small stewpan raspberries and 1/2 tbsp. water. Put on medium heat and knead raspberries with a wooden spoon or potato masher. Cook with weak boil until sugar dissolves and the consistency of syrup. Cool to room temperature; keep in the refrigerator no more than 2 weeks. Blueberry syrup. In a small saucepan, mix sugar, blueberries and 1/2 tbsp. water. Put on medium heat and mash the berries with a wooden spoon or potato masher. Cook with boil until sugar dissolves and the consistency of syrup. Cool to room temperature; keep in the refrigerator no more 2 weeks. Syrup “Pina Colada”. In a small saucepan, mix sugar, pineapple and 1/2 tbsp. water. Put on medium heat and mash pineapples with a wooden spoon or potato masher. Cook with a slight boil until the sugar dissolves and the consistency of the syrup. Cool to room temperature; keep in the refrigerator no more 2 weeks. Syrup with matcha tea. In a small saucepan, mix sugar, matcha powder and 1/2 tbsp. water. Put on medium heat and mix until sugar and tea powder dissolve. Cool to room temperature; keep in the refrigerator for no more than 2 weeks. Recipes with similar ingredients: milk, sugar, cocoa, sparkling water, raspberries, blueberries, Pineapple
