Strawberry Milk

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.

I love fun strawberry recipes here, like my strawberry ice cream, strawberry oatmeal bars, strawberry brownies, and strawberry cookies.

Flavored milk is always more delicious than the plain kind. I mean, that’s how my parents made me drink milk as a kid!

Strawberry-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.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make strawberry milk
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More smoothies and drinks to love
8. Strawberry Milk Recipe (Recipe Card)

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. Instead, I keep it as natural as possible, using a combination of strawberries and a touch of sugar for sweetness.
• The best texture and flavor. This milk is smooth and silky, just like any good milk should be. It tastes sweet and full of strawberry flavor without being overpowering. 
• Versatile. You can use almond milk, whole milk, or your preferred milk for the base.

Ingredients needed

• 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.
• Water. Just a little to make the strawberry syrup. 

How to make strawberry milk

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the syrup. Add the strawberries, sugar, and water to a small saucepan. Bring it to a simmer. Once it has reduced, remove it from the heat.

Step 2: Strain the mixture through a fine mesh strainer into a bowl, discarding any excess strawberry chunks. Let the syrup cool completely.

Step 3- Combine. Add the milk to a jug and stir in the strawberry mixture before refrigerating it until it has chilled.

Arman’s recipe tips

• Adjust the sweetness. If you plan to use strawberry milk in smoothies or other recipes, you can halve the amount of syrup you add to the milk. Do not reduce the sweetener amount, or else you’ll find it hard 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 the milk warm 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 through 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. 

Frequently asked questions

More smoothies and drinks to love

• Oatmeal smoothie
• Coconut milk smoothie
• Almond milk latte
• Healthy chocolate peanut butter smoothie