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Using fresh or frozen strawberries this easy homemade strawberry milk recipe uses only four ingredients and can be made in 20 minutes!
More strawberry recipes, can you believe it? I just can’t get enough even though strawberry season is officially over.
Actually, last minute someone dropped off a bunch of fresh strawberries at my house. I wasn’t sure what to do them but I decided to make this strawberry milk as an end of summer treat.
Unlike Korean strawberry milk which tends to have chunks of fresh strawberries, this recipe uses a blended strawberry syrup combined with milk so it’s smooth like Hershey’s or Nesquik strawberry milk.
This is great if you have strawberries you want to use up or if you’re looking for a homemade strawberry milk without preservatives or red 40 dye.
Plus, similar to candied strawberries, this recipe is great for off-season strawberries that are not quite as sweet or ripe. And, you can also use frozen strawberries to make this recipe all year round!
Ingredients
How to Make
Similar to vanilla milk, this is a super easy recipe that can be made in 20 minutes!
Step 1: Make Strawberry Syrup
This is super easy. Just add the fresh or frozen strawberries (stems removed) to a pan along with the water and sugar. Boil for about 8-10 minutes until the strawberries break down.
Once they’ve broken down and are very soft, turn off the heat and allow the mixture to stop boiling. Then using an immersion blender or regular blender, blend the syrup until smooth.
Using a fine mesh strainer, strain out the seeds of the strawberry syrup. This is optional but I do recommend it for a perfectly smooth syrup. It sounds like a lot of steps but the whole process takes less than 15 minutes.
Then, the syrup cool a little longer and you’re ready to make your strawberry milk!
Step 2: Add Milk of Choice
Once the strawberry syrup has cooled, add 2-3 tablespoons to whatever type of milk you want. Dairy milk, Coconut, Almond or Oat all work great.
you can add it to whatever type of milk you want. Dairy milk, Coconut, Almond or Oat milk all work great.
Stir the milk and syrup, top with additional strawberry or whipped cream, and you’re ready to enjoy fresh and homemade strawberry milk!
Tips and Tricks
- Both fresh and frozen berries work great in this strawberry milk recipe.
- This strawberry syrup is super versatile. You add more or less sugar to your liking and it goes great in smoothies, oatmeal, milkshakes, topping ice cream, or in lattes, matcha, or co*cktails (like this strawberry mimosa!).
- You can use whatever milk you want to make it dairy free and/or vegan.
- This recipe can be doubled or tripped as needed.
- The strawberry syrup will last 4-5 days in an airtight container in the fridge.
- Try adding whipped cream on top for a more decadent treat! This chocolate whipped cream recipe pairs really well with the strawberry milk.
Looking for More Strawberry Recipes? Check these out!
- Candied Strawberries
- Strawberry Frosting
- Chocolate Covered Strawberries
- Strawberry Coulis
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Homemade Strawberry Milk Recipe
Using fresh or frozen strawberries this easy strawberry milk recipe uses only four ingredients and can be made in 20 minutes!
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Course: Drinks
Cuisine: American
Cook Time: 10 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 312kcal
Author: Sophia Assunta
Equipment
Saucepan
blender
fine mesh strainer optional
INGREDIENTS
- 1 ½ cups Strawberries fresh or frozen
- ⅓ cup Granulated Sugar
- ⅓ cup Water
- ½ tsp Vanilla optional
- 2-3 cups Milk of Choice
Instructions
Add the fresh or frozen strawberries (stems removed) to a medium saucepan along with the water and sugar. Boil over medium heat for about 8-10 minutes until the strawberries break down.
Once they’re very soft and have started to break down, remove from heat and allow to stop boiling.
Using an immersion or regular blender, blend the syrup until smooth.
Optional: strain out the seeds using a fine mesh strainer.
Once the strawberry syrup has cooled, add 2-3 tablespoons to 1 cup of milk, adjusting to taste.
Stir the milk and syrup, top with additional strawberry or whipped cream, and enjoy.
Notes
- Both fresh and frozen berries work great in this recipe.
- This strawberry syrup is super versatile. You can add more or less sugar to your liking and it goes great in smoothies, oatmeal, milkshakes, topping ice cream, or in coffee, matcha, or co*cktails.
- You can use whatever milk you want to make it dairy free and/or vegan.
- This recipe makes 2-3 glasses and can be doubled or tripped as needed.
- The strawberry syrup will last 4-5 days in an airtight container in the fridge.
Nutrition
Serving: 1g | Calories: 312kcal | Carbohydrates: 53g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 96mg | Potassium: 533mg | Fiber: 2g | Sugar: 50g | Vitamin A: 408IU | Vitamin C: 64mg | Calcium: 319mg | Iron: 0.5mg
Tried this Recipe? Let me know!Tag @Sophia.Assunta or #Partylicious!
