Vegan Strawberry Milk | The Worktop

Vegan Strawberry Milk

Course Drinks
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 8-ounce cups
Author The Worktop


For the strawberry syrup

  • 2 cups frozen strawberries (235 grams)
  • 1/2 cup coconut palm sugar (60 grams)
  • 1/3 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 3/4 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.