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This homemade strawberry milk features fresh or frozen strawberries blended into a creamy, sweet beverage! It has just three ingredients and is perfect chilled or warm.
Flavored milk has always been my favorite, so making a healthier, lower-sugar version is a no-brainer. My strawberry milk recipe is quick, delicious, and rivals anything from a carton.
It’s essentially a homemade strawberry syrup that is then blended with milk. You can make it as sweet as you like and is perfect chilled or warm. I actually like to keep it in the fridge and enjoy a glass as an afternoon snack, but my family love it frozen as popsicles!
Table of Contents
Why I love this recipe
- Quick and easy. It’s made with simple ingredients and takes minutes to prep.
- It’s healthy. I skip out on all the excess sugar and sweeteners you’d find in commercial brands.
- The best texture and flavor. Smooth, silky, and full of strawberry flavor without being overpowering.
- Versatile. You can use almond, whole, or your preferred milk for the base.
I love fun strawberry recipes here, like my strawberry ice cream, strawberry oatmeal bars, strawberry brownies, and strawberry cookies.
★★★★★ REVIEW
“This is such a wholesome way to make my favorite flavored milk. I typically use frozen strawberries and love it over ice.” – Andi
Key Ingredients
- Unsweetened milk. Depending on who I’m making this for, I typically alternate between whole milk and unsweetened almond milk (or cashew milk). When testing this recipe, I found oat milk to be too sweet and soy milk separated when chilled, so I’d avoid those.
- Strawberries. I prefer fresh strawberries, but frozen strawberries will work in a pinch.
- Sugar. Just a touch of sugar for sweetness. Sugar substitutes like allulose can be used if you’d like this to be sugar-free.
How to make strawberry milk
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Add the strawberries, sugar, and water to a small saucepan. Bring to a simmer until the liquid reduces.
Step 2- Strain the mixture through a fine mesh strainer into a bowl. Discard any excess strawberry chunks.
Step 3- Blend the milk with the strawberry mixture.
Step 4- Chill, then serve.
Arman’s recipe tips
- Adjust the sweetness. If you use this in smoothies or other recipes, you can halve the syrup you add to the milk. Do not reduce the sweetener amount, or else it will be difficult for it to form a syrup.
- Sieve the syrup before adding it to the milk, or else there will be clumps of strawberries throughout.
- Enjoy warm milk by microwaving it for 30-40 seconds or simmering it on the stovetop.
- Use a liquid sweetener like honey or maple syrup.
- Make Korean strawberry milk by folding in some fluffy whipped cream or ice cream.
Storage instructions
To store: Leftovers will keep well in the fridge, covered, for up to two weeks.
To freeze: Place the milk in a shallow container and store it in the freezer for up to 6 months. Thaw in the refrigerator completely.
If you tried this Strawberry Milk recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Strawberry Milk Recipe
Video
Ingredients
- 2 cups milk I used unsweetened almond milk
- 1/2 cup strawberries sliced
- 1/4 cup sugar * See notes
- 1/4 cup water
Instructions
- Transfer your milk into a large jug and set it aside.
- In a small saucepan, bring your strawberries, sugar, and water to a boil. While stirring regularly, let it simmer for 10-15 minutes or until it thickens.
- Strain the mixture through a mesh strainer, into a small bowl. Let the mixture cool slightly, around 2-3 minutes. Once cooled, pour the syrup into the jug of milk and whisk together until smooth and combined.
- Refrigerate until chilled.
Notes
Nutrition
Frequently asked questions
Strawberry milk tastes like a thinner version of a milkshake. It has the texture of classic milk but with strawberry flavoring.
No, I don’t recommend using freeze-dried strawberries. It doesn’t have the sweetness or the consistency to break down into a cohesive syrup.
Your recipes are the best..low in cards and sugar..I love them
Couldn’t I just whip up some home made strawberry jam in the blender w the milk? I’m going to try thst
Sure!
Hi Arman, I made this using Allulose letting it simmer exactly 10 minutes. Unfortunately, I ended up with jam rather than syrup. Any chance Allulose would take less time than sugar to turn to syrup? Thanks,
Hi Kim that’s odd- When I use allulose, it is very similar to the sugar, almost identical 🙂
The Big Man’s World is literally the BEST keto diet community anywhere.