Before yesterday, I couldn’t remember the last time I had strawberry milk. Milk milk? Every morning with my cereal. Chocolate milk? I’d rather not say. But strawberry milk? Not since sometime in my now too-distant childhood. What’s up with that?
As with most problems, I blame growing up. While I typically can’t stand the taste of artificial strawberry, pink milk I was always into. But somewhere along the way, without any warning, and without really noticing, it became an inappropriate thing to drink.
Well, not anymore, not when you can make it fresh. Join me in bringing strawberry milk back.
To make 2-4 servings of your own strawberry syrup and strawberry milk at home, you’ll need: 1½ cups strawberries, ½ cup sugar, water, milk, and a dash of patience. Just a dash.
To start, chop up strawberries and throw them in a small saucepan with sugar and water. Bring the contents to a boil over medium-high heat, adjusting as you see fit to keep the contents from bubbling over.
Boil for minutes 10 to 15 minutes, letting the mixture reduce as the strawberries begin to break down. In the final minutes, give the mixture a few mashes with a potato masher, and turn off the heat.
Next, using a mesh strainer, strain the strawberry mixture into a bowl, and voila! You’ve just made strawberry syrup. Set it aside to cool.
What you see right above is what was left over after I mixed together two tall glasses of strawberry milk. So I got a little ahead of myself. It happens.
Enjoy the strawberry syrup as is over pancakes, ice cream, or better yet, stir it up in some milk.
Once the strawberry syrup has cooled, stir it into cold milk, adding as little or as much as you please. I like my milk a light pink with a lovely helping of fresh strawberry flavor. To get it that way, I used 2 tablespoons per cup of milk.
But you should do you. In life and in your desired shade of pink milk. Cheers to that!
- 1½ cup strawberries chopped
- ½ cup sugar
- ¾ cup water
- In a small saucepan over medium-high heat, bring strawberries, sugar and water to a boil. Adjust the heat as it boils to keep the contents from bubbling over.
- Boil for minutes 10-15 minutes, until the mixture slightly reduces and the strawberries begin to break down.
- In the final minutes, give the mixture a few mashes with a potato masher, then turn off the heat.
- Using a mesh strainer, strain the strawberry mixture into a bowl. Voila! Strawberry syrup! Set aside to cool.
- Once cool, stir strawberry syrup into cold milk, adding as little or as much as you please.
- Enjoy strawberry milk. Cheers!
- For a light strawberry flavor, I suggest using 2 tablespoons of syrup per cup of milk.