For #NationalLemonJuiceDay I’m sharing my Sparkling Creamy Lemonade Mocktail that leans into a vanilla mocktail recipe by combining fresh lemon, sparkling water, and a spoonful of sweetened condensed milk to pique your curiosity.

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I never meant to invent a party trick, but LaCroix Lemon sparkling water with a little sweetened condensed milk bumped into each other and somehow made magic. It’s bright and fizzy then unexpectedly silky, like lemonade that learned how to be decadent without trying too hard.

I kept tinkering and the result got weirdly addictive, part Mocktail With Lemon and part Sweetened Condensed Milk Drinks delight. You’ll sip it slow because it hides things, then suddenly you’re making another glass.

If you like tiny surprises in a cup, this one’ll make you curious about what else a lemon can do.

Ingredients

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LaCroix Lemon sparkling water: zero calories, fizzy lift, no sugar, light lemon scent
Fresh lemon juice: tart vitamin C punch, low calories, gives sour bright balance
Sweetened condensed milk: thick, very sweet, adds sugar and creamy mouthfeel
Half and half: lighter cream option, adds dairy fat and mellow richness
Vanilla ice cream: makes it dessert like, extra sugar and smooth vanilla flavor
Ice: chills fast, dilutes slightly, keeps drink refreshing and crisp
Mint sprig: optional herbal aroma, freshens each sip, pretty garnish too
Lemon wheel garnish: visual zing, tiny zest oils boost aroma and taste

Ingredient Quantities

1 can (12 fl oz) LaCroix Lemon sparkling water chilled

2 tablespoons fresh lemon juice (about 1 medium lemon)

1 to 2 tablespoons simple syrup

3 tablespoons sweetened condensed milk (for creaminess) or 1/4 cup half and half or 1 small scoop vanilla ice cream

1 cup ice (crushed or cubes)

lemon wheel or slice for garnish

fresh mint sprig optional

How to Make this

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1. Chill the can of LaCroix Lemon and your serving glass ahead if you can, it really helps keep the bubbles longer.

2. In a shaker or a tall mixing glass combine 2 tablespoons fresh lemon juice and 1 to 2 tablespoons simple syrup, taste and adjust for sweetness.

3. Add the creamy element: 3 tablespoons sweetened condensed milk or 1/4 cup half and half or 1 small scoop vanilla ice cream, then swirl or shake gently until smooth, if you pick condensed milk you might want only 1 tablespoon syrup or none since it’s already sweet.

4. Fill your serving glass with about 1 cup ice, crushed ice will make the drink colder and a bit slushier, cubes work fine too.

5. Pour the lemony creamy mix over the ice.

6. Slowly open the chilled LaCroix and pour it in along the inside of the glass or over the back of a spoon to keep as much fizz as possible.

7. Give the drink one gentle stir to combine, don’t stir hard or you’ll flatten the sparkle.

8. Garnish with a lemon wheel or slice and a sprig of fresh mint if you want, serve immediately while fizzy and cold.

Equipment Needed

1. Cocktail shaker or tall mixing glass for combining the lemon, syrup, and creamy part
2. Measuring spoons plus a 1/4 cup measure (for tablespoons, lemon juice and half and half)
3. Citrus juicer or hand reamer to get fresh lemon juice
4. Small saucepan or microwave-safe jar to make simple syrup (or a bottle if you use store bought)
5. Fine mesh strainer (optional) to catch seeds and pulp
6. Chilled serving glass
7. Ice scoop or a resealable bag and mallet to crush ice if you want crushed rather than cubes
8. Long spoon or bar spoon for a gentle stir and a small spoon for the condensed milk or ice cream

FAQ

Q: Will the lemon juice make the dairy curdle? A: It can if you add acidic lemon straight into cold dairy. Mix the lemon juice and simple syrup first, then stir in the sweetened condensed milk or half and half until smooth, then add ice and top gently with chilled LaCroix. Keeping everything cold helps a lot.

Q: Can I make this dairy free or vegan? A: Yes. Use canned coconut condensed milk, coconut creamer, or a non dairy vanilla ice cream scoop. Flavor will lean coconutty but still delicious.

Q: How sweet should I make it? A: Start with 1 tablespoon simple syrup, taste, then add up to 2 if you want it sweeter. If you’re using sweetened condensed milk use less syrup since that’s already very sweet.

Q: Can I prep this ahead of time? A: You can make the lemon juice and syrup mix up to 24 hours ahead and keep it chilled. Don’t add LaCroix or ice or dairy until serving, or it’ll go flat or separate.

Q: How do I keep the drink fizzy and creamy at the same time? A: Add the LaCroix last and pour gently over the back of a spoon or down the glass side, then stir very lightly. For extra creaminess froth the condensed milk and lemon mix in a shaker first, or use a small blender for a few seconds.

Q: Can I turn this into a cocktail? A: Yep. Add 1 to 1.5 ounces vodka, gin, or limoncello per serving after you add the dairy and before the LaCroix. Stir gently and serve cold.

LaCroix Lemon Sparkling Creamy Lemonade Mocktail Recipe Substitutions and Variations

LaCroix Lemon sparkling water: use any lemon or citrus sparkling water (Perrier Lemon, Spindrift Lemon) or plain club soda plus a splash of lemon-lime soda or 1/4 teaspoon lemon extract for that bright citrus fizz.
Fresh lemon juice: bottled lemon juice works in the same amount, or try lime juice for a tangy twist but taste and adjust since lime can read a bit sharper.
Simple syrup: swap with honey syrup (mix equal parts honey and warm water), agave nectar, or dissolve 1 tablespoon granulated sugar in 1 tablespoon hot water, then cool.
Sweetened condensed milk / half and half / vanilla ice cream (for creaminess): use full‑fat coconut milk or coconut cream for dairy free, or 3 tablespoons evaporated milk plus 1 teaspoon sugar, or 3 tablespoons plain Greek yogurt thinned with a splash of milk.

Pro Tips

– Chill everything you can ahead of time — the colder the can and glass the longer the bubbles last, so get them in the fridge or freezer for a bit before you start.
– If you pick sweetened condensed milk, cut way back on the simple syrup, taste as you go; its sweetness and thickness can totally overpower the lemon if you arent careful.
– For a smooth, non-grainy mix try emulsifying the creamy element with the lemon juice first, either whisk it fast or give it a quick blender pulse, it helps the dairy suspend in the soda instead of clumping.
– Pour and serve fast, dont stir hard and use larger ice cubes for slower melt if you want the fizz and flavor to last longer.

LaCroix Lemon Sparkling Creamy Lemonade Mocktail Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

228

kcal

Equipment: 1. Cocktail shaker or tall mixing glass for combining the lemon, syrup, and creamy part
2. Measuring spoons plus a 1/4 cup measure (for tablespoons, lemon juice and half and half)
3. Citrus juicer or hand reamer to get fresh lemon juice
4. Small saucepan or microwave-safe jar to make simple syrup (or a bottle if you use store bought)
5. Fine mesh strainer (optional) to catch seeds and pulp
6. Chilled serving glass
7. Ice scoop or a resealable bag and mallet to crush ice if you want crushed rather than cubes
8. Long spoon or bar spoon for a gentle stir and a small spoon for the condensed milk or ice cream

Ingredients

1 can (12 fl oz) LaCroix Lemon sparkling water chilled
2 tablespoons fresh lemon juice (about 1 medium lemon)
1 to 2 tablespoons simple syrup
3 tablespoons sweetened condensed milk (for creaminess) or 1/4 cup half and half or 1 small scoop vanilla ice cream
1 cup ice (crushed or cubes)
lemon wheel or slice for garnish
fresh mint sprig optional

Directions

Chill the can of LaCroix Lemon and your serving glass ahead if you can, it really helps keep the bubbles longer.
In a shaker or a tall mixing glass combine 2 tablespoons fresh lemon juice and 1 to 2 tablespoons simple syrup, taste and adjust for sweetness.
Add the creamy element: 3 tablespoons sweetened condensed milk or 1/4 cup half and half or 1 small scoop vanilla ice cream, then swirl or shake gently until smooth, if you pick condensed milk you might want only 1 tablespoon syrup or none since it's already sweet.
Fill your serving glass with about 1 cup ice, crushed ice will make the drink colder and a bit slushier, cubes work fine too.
Pour the lemony creamy mix over the ice.
Slowly open the chilled LaCroix and pour it in along the inside of the glass or over the back of a spoon to keep as much fizz as possible.
Give the drink one gentle stir to combine, don't stir hard or you'll flatten the sparkle.
Garnish with a lemon wheel or slice and a sprig of fresh mint if you want, serve immediately while fizzy and cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.