Beverages
Calpis Soda
About this dish
Calpis Soda is a refreshing Japanese drink that combines the creamy, tangy flavor of Calpis concentrate with effervescent sparkling water. It's a delightful balance of sweet, tart, and bubbly—perfect for a hot day or as a playful non-alcoholic cocktail.
This version lets you control the sweetness and fizz level, making it your own personal Calpis adventure.
Ingredients
UK and US measurements are both included for every recipe.
Calpis concentrate
other30 ml
Imperial measurement: 2 tbsp
sparkling water
liquid240 ml
Imperial measurement: 1 cup
ice cubes
otheras needed
lemon slice
fruit1 slice
mint sprig
herb1 small sprig
Method
Chill the glass
Place a tall glass in the freezer for 5 minutes, or fill with ice water while you prep. This keeps the drink cold longer.
Add Calpis concentrate
Pour Calpis concentrate into the chilled glass. Adjust the amount to your taste—more for a sweeter, tangier drink, less for a milder flavor.
Add ice and sparkling water
Fill the glass with ice cubes. Slowly pour sparkling water over the ice to retain carbonation. Stir gently once with a long spoon.
Garnish and serve
Garnish with a lemon slice and mint sprig if using. Serve immediately and enjoy the bubbly tang!
Equipment
- Tall glass
- Long spoon or stirring tool
Nutrition facts
Tips
- For a less sweet drink, use sparkling water with lemon or unsweetened seltzer, add a squeeze of lemon to balance the tanginess.
- Calpis Soda is also delicious with a splash of shochu (Calpis Sake) for an adult version—just add 30 ml of shochu and reduce water slightly.
- If you can’t find Calpis concentrate, substitute with a similarly thick yogurt-based drink like lassi, but expect a different taste.
- Play around with the ratio—1 part Calpis to 4 parts sparkling water is a good standard. Write down your preferred mix for consistency.
Serving suggestions
- Serve alongside light Japanese snacks like edamamame or nori sheets. Also pairs beautifully with fresh fruit such as lychee or strawberries.
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Recipe by
Aiko Nakamura
Specialises in Japanese cuisineAiko is a kaiseki-trained rebel who puts truffle oil on okonomiyaki. Purists have tried to excommunicate her.
Describe yourself in three words: Playful rule-breaker, loves drama.