Strawberry Milk

Strawberry Milk

Author note: To make 6 cups of strawberry milk, double the recipe.

3 cups whole milk

3 teaspoons cream

1/2 cup plus 2 tablespoons strawberry syrup (see recipe below)

  1. Combine all ingredients into a pitcher. Stir or shake well. Serve chilled with or without ice.

for the strawberry syrup

Author note: The strawberries can be saved to be used as jam.

1 1/2 pounds frozen strawberries, thawed

1 cup sugar

1/2 teaspoon vanilla extract

  1. Place strawberries and all their juices into a medium-sized glass (or stainless steel) bowl. Stir in the sugar. Place plastic wrap over the top of the bowl and seal well.
  2. Fill a small sauce pan 1/2 inch full of water. Bring to a boil and reduce to a simmer. Place the bowl on top of the sauce pan to create a double boiler (make sure the water does not touch the bottom of the bowl). Stew the strawberries for 1 hour. Stir once.
  3. Carefully remove the bowl from the pan. Place the bowl into an ice bath and stir the vanilla extract into the strawberries. Let the strawberries cool for 10 minutes.
  4. Strain the syrup into a container. Continue to let the syrup come to room temperature and then place in the fridge. The syrup lasts for up to two weeks.

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