1. Preheat oven to 400°F.

2. Add the milk, water, sugar, salt, KRATOMade™ Lemonade Drink Mix, and butter to a saucepan over medium heat and bring to a boil.

3. Remove from heat, and add in flour. Stir until all flour has been absorbed.

4. Return to heat and continue stirring for 2 minutes.

5. Add dough into mixing bowl and allow to cool for 2 minutes while you prep the pan.

6. Add parchment paper to a baking sheet and get piping bag ready to fit large round tip. No piping bag? You can use a plastic food storage bag and cut the tip off with scissors.

7. Mix dough using a hand mixer for 1-2 minutes to cool it down.

8. Once dough has cooled, mix in the eggs one at a time, allowing each egg to be fully mixed into the dough before adding the next one. Continue mixing until the the dough falls back on itself and is smooth. It should be very thick and somewhat elasticky.

9. Add the dough to your piping bag, then pipe out small mounds making sure to leave about 2 inches between each one. Wet the tip of your finger and gently press down to flatten the tip, so that it doesn’t burn.

10. Bake for 25-30 minutes or until the are golden and puffed up. Try not to open the oven to check them until it’s been at least 20 minutes. I use the oven light instead, to keep an eye on them.

11. Add the cream puffs to a cooling rack. Cut a small slit in the upper side, about ⅓ of the way down and ideally where you will be cutting the tops off. This allows the steam to escape so they can cool down faster and dry out.