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Strawberry Milk


  • 3 cups whole milk
  • 3 teaspoons cream
  • 1/2 cup plus 2 tablespoons strawberry syrup, see recipe below

for the strawberry syrup

  • 1 1/2 pounds frozen strawberries, thawed
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract


for the strawberry syrup

  • 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.
  • 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.
  • 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.
  • 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.


To make 6 cups of strawberry milk, double the recipe.
The strawberries can be saved to be used as jam.