Creamy, bright, (and so pretty), this Homemade Strawberry Milk recipe is made with fresh strawberries, freeze-dried strawberries, and milk for a wholesome twist on the childhood favorite drink.
If you grew up a child in the 80's or 90's like I did, when you think of strawberry milk, you likely are thinking of the bright pink bottled stuff. I can't deny that as a kid I loved it, but my adult taste buds just simply couldn't. And a few weeks back, as I finished up testing this Wholesome Chocolate Milk recipe, I thought--why not try it again but with strawberry? My husband, who is a strawberry fanatic, was thrilled, as were my kids.
This Strawberry Milk recipe is true to what the name suggests: a milky strawberry drink made from ripe strawberries for the freshest taste and the most beautifully pink color. It also calls for freeze-dried strawberries for even more strawberry flavor (admittedly, it's a trick I turn to over and over, like in this Strawberry Oatmeal recipe and this Strawberry Muffin recipe).
While testing this, as I often do, I played around with additional ingredients to up the protein (like cashews or cottage cheese) like I did in the Chocolate Milk recipe, but also tested the more classic add-in of heavy cream. I'm pleased to say that all options worked, so there is some wiggle room with ingredients you may have on hand (more on that later).
This recipe works for both fresh, perfect strawberries or berries that may be getting a little soft and a little too ripe for eating. Either way, your family is going to love this strawberry celebration in drink form.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- fresh strawberries (I haven't tested this with frozen berries, but defrosting them overnight then using as the recipe calls for works)
- freeze-dried strawberries (these are so commonly available in most grocery stores and really helps the strawberry flavor pop)
- fresh lemon zest (this helps keep the strawberry flavor bright without adding the acidity of fresh lemon juice which could potentially split the milk as the drink sits over time)
- maple syrup (this is a pantry staple for our family, and it easily incorporates into the drink since it's already in liquid form, but sugar could be substituted if need be)
- whole milk (or 2% milk, or really any milk that works for your family such as plant-based milk)
- heavy cream (this imparts a lovely creamy taste and also helps keep it more homogenous--it also could be swapped out for some milked cashews or cottage cheese; see the note in this recipe for more information)
- vanilla extract
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
How to Make It
While ostensibly, you could just throw everything into a blender and call it done, blending the ingredients in a particular order is what this recipe calls for. The reason is that blending dairy products such as milk or cream will introduce air into the mix. While with time, the air might deflate, introducing too much can potentially cause the mixture to separate, and since we're introducing acid to the milk (in the form of strawberries), it's best to follow the steps as the recipe instructs.
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Add the fresh strawberries, freeze-dried strawberries, maple syrup, lemon zest, vanilla extract, and salt to a blender.
Step 2: Blend on high until fully smooth. If you were using the soaked cashews or cottage cheese, add it in at this point to ensure it's well blended.
Step 3: Add in the milk and cream and blend just until it comes together.
Step 4: Taste and adjust adding in more milk or maple syrup as needed. Transfer to a storage container and chill in the refrigerator.
Storing
This strawberry milk will last in the refrigerator for several days, about 2-4, depending on how fresh the milk you added to it is.
As it sits, the mixture will naturally separate. Make sure to shake it up before serving.
More Fruit Recipes
If you make this Strawberry Milk, be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!If
PrintFull Recipe
Homemade Strawberry Milk
- Prep Time: 00:05
- Total Time: 5 minutes
- Yield: about 1 quart 1x
- Category: Drink
Description
Creamy, bright, (and so pretty), this Homemade Strawberry Milk recipe is made with fresh strawberries, freeze-dried strawberries, and milk for a wholesome twist on the childhood favorite drink.
Ingredients
- 8 ounces cleaned and hulled strawberries (about 8-10 large berries)
- ½ cup freeze-dried strawberries (or 2 tablespoons / 12 grams strawberry powder)
- 2 tablespoons pure maple syrup, more as desired
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch coarse kosher salt
- 1-½ cups milk
- ¼ cup heavy cream (see note)
Instructions
- In a blender, combine the fresh strawberries, freeze-dried strawberries, maple syrup, lemon zest, vanilla extract, and salt. Blend on high speed until fully smooth, about 1 minute. Add in the milk and cream and blend just to combine. Taste and add more maple syrup, if desired.
- Pour into a jar and store in the refrigerator for up to 3 days.
- Don't worry if you see some separation, it's completely normal. Just give it a good shake before using it.
Notes
Like my Wholesome Chocolate Milk recipe, I’ve tried this Strawberry Milk with the addition of soaked cashews as well, and it’s delightful. If you’d like to add more protein and fiber, substitute the heavy cream for ⅓ cup raw soaked and rinsed cashews and blend until the cashews are smooth. I’ve also substituted cottage cheese for the heavy cream, and it, too, was lovely, with some added protein but a little less heavy.
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