The Everyday Chef: How To Make Sweet & Satisfying Strawberry Milk
Alex Caspero, MA, RD, CLT
Everyday Chef, Fruits & Veggies—More Matters
As a kid, my favorite treat was strawberry milk. I would often beg my mom for the pink-colored syrup after soccer games and would dose my milk with so much of it, it was closer to red than rose. These days, my palate may be more refined but my love for strawberry milk hasn’t changed much.
This version is lightly sweetened and uses real strawberries, which can’t always be said for the squeeze-bottle syrup. It’s also fairly simple to make and keeps well in the fridge for up to a week. You are essentially making a jam without the pectin – a little sugar, a lot of strawberries, then boiled until reduced and thick. Strain using a fine mesh strainer then use to lightly sweeten the milk of your choice. I love the combination of almond milk with this syrup, but cow’s milk or another non-dairy milk will work just as well. You can discard the strawberry solids or save them to top yogurt, pancakes and waffles.
Dairy-Free Strawberry Milk Recipe
1 cup frozen strawberries, chopped
¼ cup sugar
1 cup water
1 ½ cups ice-cold milk (I used almond milk, but any milk will do)
In a small pot, heat the strawberries, sugar and water until boiling. Let simmer at a low boil for roughly 10 minutes until reduced and slightly thickened. The texture should be similar to a runny jam.
Using a mesh strainer, strain the mixture into a separate bowl. Set aside.
About 10 minutes before serving, place the milk in the freezer to get nice and cold. Divide the milk between two glasses and swirl in the strawberry syrup. Sip and enjoy immediately!
Per serving (2): 140 calories, 2.2g fat, 0mg cholesterol, 112mg sodium, 120mg potassium, 31g carbohydrate, 22g sugar, 1.2g protein
Photo Credit: Alex Caspero