Milca Recipe

Make flavored simple syrup

Combine granulated sugar, brown sugar and water in a small saucepan. Add the cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally until sugars dissolve completely (about 4–6 minutes). Do not boil hard; just maintain a low simmer so flavors infuse. Once sugar is dissolved, reduce heat to low and simmer very gently for 5 minutes to extract cinnamon flavor.

Remove pan from heat. Stir in vanilla extract and lime zest (if using). Let the syrup cool to room temperature with the cinnamon stick still steeping for 10–15 minutes for more flavor, then remove and discard the cinnamon stick. Taste and adjust: if you want a stronger flavor, add another 1/2 tsp vanilla. Strain the syrup through a fine mesh sieve into a clean jar. Refrigerate until cold. This yields roughly 1 to 1 1/4 cups (about 250–300 ml) of syrup; you will use 180 ml per 1 L of soda.

Chill: Make sure your carbonated water is well chilled. Also chill serving glasses if desired.

Measure syrup: For a balanced Milca-style soda (moderately sweet, vanilla-cinnamon notes), measure 180 ml of the prepared syrup. If you prefer sweeter soda, increase syrup to 220–240 ml; for lighter, reduce to 120–150 ml.

Combine: In a 1 L pitcher or directly into a 1 L bottle, pour the measured simple syrup. Slowly add 1 liter of chilled carbonated water to the syrup. Pour gently down a spoon or the side of the pitcher to preserve carbonation and avoid excessive foaming.

Stir: Using a long spoon, gently stir 4–6 slow strokes to integrate syrup and soda. Avoid vigorous stirring which will flatten the carbonation.

Serve: Fill glasses with ice (about 1/2 to 1 cup per glass). Pour Milca soda over the ice. Garnish each glass with a lime slice and, if desired, a cinnamon stick. Taste and adjust: if the soda is too sweet, dilute with a splash more chilled carbonated water; if too weak, add a tablespoon of syrup at a time.