This delightfully refreshing Vegan Strawberry Milk is a healthier alternative to the sugary-sweet versions you can buy from the store. There are no refined sugars or artificial flavors in this recipe. Instead, this Vegan Strawberry Milk only has 3 ingredients - strawberries, coconut palm sugar, and almond milk.
As an 80's baby, I grew up with the whole "milk: it does a body good" campaign, which meant my mom made me drink a glass of milk everyday. And I always remembered wanting something tastier than plain milk, so it is no surprise that someone clever (probably a parent) invented and marketed chocolate-flavored and strawberry-flavored milk. Thank you!
Two decades later, the kid inside me still craves chocolate and strawberry milk, but (un)fortunately I've moved on from store-bought syrups. I can whip up a chocolate milk at home no problem, but the thought of making a strawberry milk can be a little daunting - I can't just melt strawberries or go to my cupboard and pull out an imaginary can of strawberry powder.
This Vegan Strawberry Milk only requires three ingredients
Well, it shouldn't be the least bit intimidating. In fact, strawberry syrup is incredibly simple to make, and the strawberry syrup can be used not only in this Vegan Strawberry Milk, but also on pancakes, on oatmeal or even on ice cream.
As with anything homemade, you can control what goes in it. For this Vegan Strawberry Milk, I sweeten it with coconut palm sugar to avoid using refined sugar. When you simmer the strawberry syrup, it will look more brown than red because of the color from the coconut palm sugar, but I promise you your glass of almond milk will turn pink once you strain out the strawberries and mix the syrup in! It is true you'll lose some of the natural red coloring by using coconut palm sugar instead of refined sugar, but you'll gain a more nuanced flavor as the richness of the coconut palm sugar mingles with the sweetness of the strawberries.
Use your favorite milk-alternative to make this Vegan Strawberry Milk
Since it is a strawberry syrup, you can adjust the strawberry-ness of your Vegan Strawberry Milk to your preference (I prefer a lighter flavor), and better yet, you can store it in the fridge and let yourself enjoy a couple of lazy mornings. Cheers!
For the strawberry syrup
- 2 cups frozen strawberries (235 grams)
- ½ cup coconut palm sugar (60 grams)
- ⅓ cup water (80 milliliters)
For the strawberry milk
- 3 tablespoons strawberry syrup (add extra as desired)
- 1 cup unsweetened almond milk (8-ounces, 240 milliliters) (feel free to use your favorite milk-alternative)
Make the strawberry syrup
- In a small saucepan, bring the water, strawberries, and coconut palm sugar to a boil. Turn down the heat and simmer for about 10 minutes, until the strawberries have released their juices and softened, stirring periodically. Remove from heat and allow to cool slightly.
- Carefully strain the syrup to remove the softened strawberries. I set a colander over a bowl and pour the strawberry syrup through the colander, pressing the strawberries against the sides of the colander with a spatula. Discard the strawberries, or save them for another use, such as topping on waffles. Allow the syrup to cool completely before mixing it into the milk. You should have approximately ¾ cup of strawberry syrup, and it can be stored in the refrigerator for several days.
Make the strawberry milk
- For every 8-ounce glass of almond milk, mix in 3 tablespoons of strawberry syrup. You can use more or less according to your taste. Add ice, if preferred.