This homemade strawberry milk features fresh or frozen strawberries blended into a creamy beverage! It needs just 3 main ingredients and can be enjoyed warm or chilled.
Flavored milk is always more delicious than the plain kind.
We’ve been making our own chocolate and vanilla milk for ages, as it’s healthier and cheaper than anything store-bought. Recently, we’ve included a strawberry version in our mix and honestly can’t drink milk any other way!
Table of Contents
Why this recipe works
I’ve been meaning to share a strawberry milk recipe for quite some time. It reminds me so much of my favorite childhood flavored milk, but healthier!
- Quick and easy. It’s made with simple ingredients and takes minutes to prep.
- It’s healthy. Fresh strawberries and a refined sugar free sweetener.
- The best texture. This milk is smooth and silky, just like any good milk should be.
- Similar to a strawberry smoothie, it’s sweet and full of strawberry flavor, without being overpowering.
- You can use almond milk or any dairy free milk to keep it dairy free.
- Unsweetened milk. Whole milk, non-fat milk, and any other dairy milk work, as do dairy free options like almond milk.
- Strawberries. Sliced strawberries. Fresh or frozen can be used.
- Sugar. I like to use either white sugar or a sugar substitute like allulose.
- Water. Just a little to make the strawberry syrup.
- Red food coloring. Optional.
How to make strawberry milk
Start by adding your strawberries, sugar (or allulose), and water to a small saucepan. Bring it to a simmer, while stirring regularly. Once it has reduced, remove it from the heat.
Next, strain the mixture through a fine sieve into a bowl, and discard any excess strawberry flesh. Let the syrup cool completely.
Now, add the almond milk to a large jug. Whisk in the strawberry syrup before refrigerating it until it has chilled.
- This milk is pleasantly sweet. 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 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.
- For the ultimate drink, replace standard milk in smoothies or protein shakes with this strawberry almond milk.
To store: Leftovers will keep well in the refrigerator, 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.
More delicious drinks to try
Homemade strawberry milk is a nutritious and delicious beverage option as it is full of protein and contains no added sugar. Commercial and packaged strawberry-flavored milk should be consumed in moderation as they are full of added sugar, fillers, and coloring.
Sangaria strawberry milk is a popular Japanese-flavored milk consumed throughout Japan.
When made with a non-dairy milk, this recipe is completely vegan.
Strawberry Milk (3 Ingredients!)
- 2 cups milk I used unsweetened almond milk
- 1/2 cup strawberries sliced
- 1/4 cup sugar * See notes
- 1/4 cup water
- 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, until it thickens.
- Strain the mixture through a mesh strainer, into a small bowl. Let the mixture cool slightly. Once cooled, pour the syrup into the jug of milk and whisk together, until smooth and combined.
- Refrigerate until chilled.
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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 🙂