Make creamy, naturally pink strawberry milk from scratch using a simple syrup made from fresh strawberries. This recipe is easy to prepare and works well with any type of milk you prefer.
Author:julianmaxwell
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:About 2 cups of syrup (4 servings of milk) 1x
Category:Beverage
Method:Stovetop/No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup fresh strawberries, hulled and halved
1/2 cup granulated sugar
1/2 cup water
2 cups milk (whole, 2%, oat, or almond)
1 teaspoon vanilla extract
Instructions
Combine the fresh strawberries, sugar, and water in a small saucepan.
Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the strawberries begin to break down, about 5 to 7 minutes. Simmer gently for 3 more minutes.
Remove the saucepan from the heat and let the syrup cool slightly for 10 minutes.
Pour the strawberry mixture into a blender or use an immersion blender to blend until mostly smooth. For a very smooth syrup, press the mixture through a fine-mesh sieve, discarding the seeds and pulp.
Stir the vanilla extract into the cooled strawberry syrup.
To assemble the strawberry milk, pour about 2 to 3 tablespoons of the strawberry syrup into a glass.
Add your chosen milk (about 1 cup per serving) over the syrup. Stir well to combine the colors and flavors.
Serve immediately over ice, or chill before serving.
Notes
For a Korean-style presentation, layer the milk first, then gently pour the syrup down the side of the glass for a distinct pink layer.
To make this a vegan strawberry milk, use oat milk or almond milk in place of dairy milk.
If you want a whipped strawberry milk topping, whip 1/2 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form.
This homemade strawberry syrup keeps well in an airtight container in the refrigerator for up to one week.
Nutrition
Serving Size:1 cup prepared milk (with 2 Tbsp syrup)