When I make strawberry milk, it takes me back to my childhood, making me feel like a kid again. Making strawberry milk at home is a better option than store-bought. This recipe is simple and enjoyable to make, and the flavor is significantly better.
This strawberry milk recipe is simple and tasty. It uses fresh strawberries, sugar, and water to make a sweet strawberry syrup. This bright red syrup mixes well with any kind of milk—whole, 2%, or non-dairy. For a special touch, you can add whipped cream on top.
Making this recipe is fun and lets you choose how sweet you want it. In just a few steps, you can have a creamy, refreshing drink that’s great.
Ingredients
- Sliced strawberries (fresh or frozen): Using frozen strawberries helps to create a thicker syrup, and they can be a great option if fresh strawberries are out of season. Frozen strawberries release more juice when cooked, which makes the syrup more concentrated. If using fresh strawberries, you might need to add a bit more water or sugar to get the same consistency.
- Granulated sugar : If you prefer a healthier option, you can substitute the granulated sugar with honey, maple syrup, or coconut sugar.
- Water
- Milk (preferably whole or 2%; non-dairy milk can be substituted) : Non-dairy options like almond milk, oat milk, or coconut milk can be used for a dairy-free version. For a richer flavor, you can use heavy cream or half-and-half .
- Whipped cream (optional, for topping): It’s optional, but it makes the drink feel like a special treat.
Strawberry Syrup
Cook the Strawberries
In a saucepan, combine the sliced strawberries, sugar, and water.
Pro Tip: If you want to enhance the strawberry flavor, add a small squeeze of lemon juice (about 1 teaspoon) at this stage to balance the sweetness and help intensify the strawberry flavor.
Cook the mixture over medium heat, stirring occasionally. After about 10-12 minutes, the strawberries should soften, and the mixture will start to thicken slightly. This is the point when the syrup begins to form.
Pro Tip: If you want a thicker syrup, you can simmer the mixture for a few more minutes, but be careful not to burn the syrup. Stir frequently to ensure it doesn’t stick to the bottom of the pan.
Strain the Mixture
Once the strawberries have softened and the syrup has thickened, place a fine mesh strainer over a bowl.
Pour the strawberry mixture into the strainer, and press the strawberries with the back of a spoon. This will help extract as much juice and syrup as possible from the fruit.
Pro Tip: Be patient during this step. Press gently, as you want to release all the flavorful syrup while leaving behind the seeds and pulp.
Remove any foam that might appear on top of the syrup during straining.
Let the Syrup Cool
Once you’ve strained out the syrup, let it cool in the refrigerator. It’s important to let it chill so the syrup can thicken further and become more concentrated, enhancing the strawberry flavor.
How To Make Strawberry Milk
Prepare the Strawberry Milk
When the syrup has cooled, pour about ¾ cup of milk into a glass.
Add the strawberry syrup to the milk to your preference. Typically, 3-4 tablespoons of syrup will give you a nicely sweetened strawberry milk.
Pro Tip: Start with less syrup and taste as you go to ensure it’s not too sweet. You can always add more to your desired sweetness level.
Stir well to combine the syrup and milk, making sure the syrup dissolves completely.
Optional Topping
If desired, top the strawberry milk with whipped cream for extra creaminess and a decorative touch. You can also sprinkle some chocolate shavings or a few extra strawberry slices for a more festive presentation.
Pro Tip: If you’re feeling adventurous, try a drizzle of chocolate syrup or a pinch of cinnamon for an extra flavor twist.
Pro Tips for Perfect Strawberry Milk Syrup:
Frozen strawberries release more juice and flavor when cooked, so they’re perfect for making syrups. You can also use strawberry jam or strawberry puree as an alternative to fresh strawberries if you’re short on time.
The amount of sugar you add depends on your personal preference and the sweetness of your strawberries. Taste the syrup after it’s cooled and adjust the sweetness by adding more sugar or a natural sweetener.
If you prefer a thicker syrup, reduce the amount of water in the recipe or cook the syrup for longer to allow it to thicken naturally.
A small splash of vanilla extract can enhance the overall flavor of the syrup, making it more fragrant and delicious.
Variations:
Strawberry-Lemonade Milk: Add a few teaspoons of fresh lemon juice to the strawberry syrup before mixing it with milk. The tang of the lemon will brighten up the flavor and give it a refreshing lemonade twist.
Chocolate Strawberry Milk: Add a tablespoon of chocolate syrup to the milk before mixing in the strawberry syrup for a chocolate-covered strawberry flavor.
Dairy-Free Version: Use non-dairy milk such as almond milk, coconut milk, or oat milk instead of whole milk for a dairy-free strawberry milk option. You can also try coconut whipped cream as a topping.
Strawberry Mint Milk: Add a few fresh mint leaves to the saucepan while cooking the strawberries for a minty twist. You can remove the leaves before straining the syrup.
Strawberry Banana Milk: Add a banana to the blender with the milk and syrup for a smoothie-like strawberry banana milk drink.
Storage Instructions:
Refrigeration: Store any leftover strawberry syrup in an airtight container or a mason jar in the refrigerator for up to 1 week. Be sure to let it cool before storing.
Freezing: You can also freeze the syrup in ice cube trays for convenient portion sizes. Once frozen, transfer the cubes to a freezer-safe bag and store for up to 3 months. To use, simply defrost a cube or two in the fridge or microwave.
More Recipes
- Strawberry Banana Milkshake
- Strawberry Orange Juice
- Strawberry and Basil Smoothie
- 3 Best Strawberry and Mint Smoothies
- Strawberry Cucumber Smoothie
- Strawberry Blackberry Smoothie
Strawberry Milk
Ingredients
- 3 cups sliced strawberries fresh or frozen, In this recipe frozen strawberries are used.
- ¾ cup granulated sugar
- ⅔ cup water
- milk preferably whole or 2%; non-dairy milk can be substituted
- whipped cream for topping (optional)
Instructions
- In a saucepan over medium heat, combine the strawberries, sugar, and water. Cook, stirring occasionally, for about 10-12 minutes until the mixture begins to thicken slightly.
- Place a fine mesh strainer over a bowl and pour the strawberry mixture into it. Press the strawberries with the back of a spoon to extract as much juice and syrup as you can. Remove any foam from the top of the syrup, if present. Let the syrup cool in the refrigerator.
- To serve, pour ¾ cup of milk into a glass and add syrup to your preference (I usually add around 3-4 tablespoons). Mix well and enjoy.