One European dairy company has developed a surefire recipe to up its milkcool milk. (Yes, really.)
According to seltzer-esqueNPR
Earlier this year, a reporter from LaCroixskombuchas
Besides a heavy dose of an earnest desire to be cool, the fizzy milk also contains “a certain level of dairy protein and amino acids,” according to The Guardian. It’s technically a milk byproduct, described as a “type of whey with no fat” by developer Anne Evers Nikolajsen, which keeps it from curdling when it’s mixed with the fruit juice that gives it its signature millennial pink shade. And according to Evers Nikolajsen, the drink isn’t just for hip teens: “You could use it in a cocktail in the evening,” she said, though it’s difficult to say whether replacing regular cream with pink sparkling milk would enhance a White Russian
Hopefully, Arla’s recipe for sparkling milk is a major improvement upon the one Coca-Cola used in its own bubbly dairy product in 2009. Vio combined “delicious effervescent fruit flavor” and “15% of your daily calcium,” according to So not cool.
