This vegan strawberry milk recipe is easy to make with only 3 ingredients. It’s creamy, refreshing, and fruity. This simple recipe requires no dyes, additives, or stove top. This drink is a refreshing take on Korean strawberry milk.
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This drink takes 10 to 15 minutes to make. It’s nothing like the store-bought strawberry milk. It’s cold, slightly sweet, and made with fresh strawberries.
Last weekend, I was able to get my hands on a box of organic strawberries and decided to make a cold glass of strawberry milk. I will probably make this recipe several times this season when strawberries are abundant. It’s easy, with 3 simple ingredients, and you can adjust the sweetness depending on your preference or the sweetness of the strawberries.
WHAT IS STRAWBERRY MILK?
After the Second World War, Nestlé created a chocolate-flavored drink, and then in 1968, they released a strawberry version of that drink mixture.
Strawberry milk is made with milk and strawberry syrup. The commercial versions often contain artificial flavors and usually also food coloring.
This recipe is nothing like the store-bought strawberry milk you might know. This milk is fruity, creamy, sweet, and refreshing. And it is so easy to make your strawberry milk with just 3 simple ingredients.
HOMEMADE KOREAN STRAWBERRY MILK
There is also a Korean version of strawberry milk. That is the version I read about in a Korean novel and was the inspiration for this recipe. Homemade Korean strawberry milk is made with slices of fresh strawberries and homemade strawberry syrup. This syrup is made with pureed strawberries and then heated on the stove to create a syrup.
However, you can also mash or puree the fresh strawberries and skip the stove. Leave some chunks for a bite or puree all strawberries. It’s totally up to you. I love both versions, the milk with the thoroughly mashed strawberries and the strawberry milk with chunks.
This simple homemade strawberry milk is free from artificial flavors and coloring.
So with visible chopped strawberries, you make Korean strawberry milk, and with fully pureed strawberries, you make strawberry milk close to the store-bought versions.
You can also order a strawberry latte in Korea. That is Korean strawberry milk, but then with frothed milk, whipped cream, or ice cream on top.
INGREDIENTS STRAWBERRY MILK
The ingredients are pretty simple: fresh strawberries, a sweetener of choice, and cold plant-based milk to make it vegan.
MAKING STRAWBERRY MILK (step-by-step with photos)
In this recipe, I am combining regular strawberry milk and Korean strawberry milk. There will be no heating of the strawberries, but just like the Korean version, I will make leave in some chunks for a bite. But you can choose to mash the strawberries thoroughly.
Step 1. Make the mashed strawberries
Wash the strawberries and cut them into small chunks. Depending on how sweet and soft they are, you can mash them by hand, with an immersion blender, or in a blender – whatever works for you. So, mash all strawberries or leave in some chunks.
Step 2. Sweetener
Add in your sweetener of choice. This can be granulated sugar or a syrup based sweetener. Some suggestions are: stevia, coconut sugar, monk fruit, maple syrup or date syrup. Stir to combine.
Step 3. Add plant-based milk
Add plant-based milk of choice to your mashed strawberries, such as almond milk, coconut milk, or soy milk. You can decide if you want to use sweetened milk or unsweetened milk. Stir to combine.
Step 4. Serve
Use a funnel to transfer the milk to a bottle or a jar. You should be able to keep it in the fridge, and it should be easy to shake well without spilling. Because you will need to shake this milk well before serving. Serve as cold as you like.
PLANT-BASED MILK OPTIONS
Since this recipe leaves some room for your personal milk preference, you might be tempted to use the milk you always use for your oats or coffee. But try to experiment with this recipe and use a different plant-based milk. Here are a few suggestions:
The best milk for this recipe is milk with a higher fat content or a creamier consistency. So, it can depend on whether you use store-bought milk or make it yourself. My favorite plant-based milk options for this recipe are oat milk, soy milk, almond milk, and coconut milk (either store-bought or homemade).
I prefer to use fresh strawberries for this recipe and not heat the strawberries to keep the recipe fresh. But you can heat the strawberries if you wish (see next paragraph).
If you want to use frozen strawberries, you can do that easily. You can thaw the strawberries until they are soft enough to be pureed, or you can create a more syrup-like texture and heat the strawberries on the stovetop with the sweetener. You might have to add a bit of water to help make a syrup and prevent the strawberries from burning.
Keep for later
In the fridge, the milk can be stored (bottle with a lid) for 2-3 days. It depends on how ripe your strawberries are. If they are very sweet and ripe, you can store it in the fridge for 1-2 days. Strawberries tend to mold easily, so work with clean bottles and don’t keep the milk too long outside the fridge.
If you are looking for more summery recipes, these might be fun recipes to check out:
- XL Salted Caramel Chocolate Bars
- Vegan Summer Rolls
- Iced Chocolate
- Charred Tomatoes with Cold Yogurt (Ottolenghi inspired)
I hope you will try this delicious treat this summer. If you do, please share your photo with me on Instagram @thegreencreator #thegreencreator or leave a comment below.
This 3 Ingredient Vegan Strawberry Milk contains freshly mashed strawberries, a sweetener, and plant-based milk. This drink is a refreshing take on Korean Strawberry Milk.
- 2 cups plant-based milk of choice, preferably high-fat and creamy
- 1 cup fresh strawberries
- 3–4 tablespoons sweetener of choice
Start by washing the strawberries thoroughly and remove the stem. Cut the strawberries into small chunks and place them in a jar or bowl.
Depending on how soft the strawberries are, mash the strawberries with a fork or wooden spatula. You can also use a blender or immersion blender to puree the strawberries.
Add extra strawberry chunks to your mashed strawberries if you want to have chunky strawberry milk. Or don’t thoroughly puree all strawberries.
To the strawberries, add your sweetener of choice and stir to combine.
Add your plant-based milk of choice to the strawberries and combine.
Transfer the mixture to a milk bottle, so it’s easier to shake before serving.
Place the milk bottle in the fridge for at least an hour.
Serve cold and shake well before serving.
The sweetness of this recipe is up to you. If the strawberries are very ripe and sweet you may want to use less sugar. You can also decide which sweetener you use. This can be granulated sugar or a syrup based sweetener. Some suggestions are: stevia, coconut sugar, monk fruit, maple syrup or date syrup. Stir to combine.
Any kind of plant-based milk will work with this recipe. If you can go for a milk more creamy and higher in fat that would be the best, such as oat milk, soy milk, almond milk, or coconut milk.
This milk is best served cold so keep it in the fridge long enough before serving.
Save for later
In the fridge, the milk can be stored (bottle with a lid) for 2-3 days.
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