Combine 1 cup whole milk and 2 tablespoons granulated sugar in a small saucepan. Warm gently over low heat, stirring until sugar dissolves (do not boil). Remove from heat when just warm and sugar is dissolved.

Whisk in 2 tablespoons nonfat dry milk powder and 1 teaspoon vanilla extract until fully incorporated and smooth. If using malt powder, whisk in 1 teaspoon now. This increases body and milky flavor similar to canned Milkis.

To create a slightly thicker, more syrup-like consistency, return the mixture to very low heat and simmer, stirring constantly, until reduced by about 10–15% (2–3 minutes). Do not boil. Remove from heat and let cool to room temperature.

Once cooled to room temperature, stir in 2 tablespoons cold water to loosen slightly and improve dissolvability in cold soda. Chill in the refrigerator until cold (about 30 minutes) or use immediately if already cool.

Soda base

Chill the carbonated water well before assembling. For a single can-style serving, measure 8 fl oz (about 240 ml) very cold carbonated water.

In a tall glass or can-sized container, add 2 fl oz of the chilled milk syrup. If you prefer sweeter or creamier Milkis, adjust to 2.5 fl oz; for lighter, use 1.5 fl oz. Stir the syrup gently to loosen any settled solids.

Slowly pour the 8 fl oz carbonated water over the back of a spoon onto the syrup to preserve some carbonation and encourage gentle mixing. Stir once or twice gently with a long spoon to combine. Avoid vigorous stirring to keep fizziness.

Taste and adjust: if sweeter is desired, add up to 1/2 tablespoon sugar dissolved in a little water and stir until incorporated. If you want a tangier hint (not traditional), squeeze a tiny bit of lemon or lime and mix gently.

Finishing & serving

If serving cold in a glass, add ice if desired, then pour the assembled Milkis over ice carefully. For an authentic canned experience, serve immediately chilled without ice.

Garnish with an optional lemon or lime wedge on the rim. Serve immediately to enjoy maximum carbonation and creamy mouthfeel.