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Strawberry Milk

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Prep Time20 min

Sweet, creamy, and nostalgic, this homemade Strawberry Milk combines fresh California Giant strawberries with a simple syrup for a perfectly balanced, fruity flavor—perfect for iced coffee, desserts, or a sweet treat on its own.

INGREDIENTS

  • 2 cups California Giant strawberries, rinsed, hulled and halved
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract (optional)
  • 4 cups milk of choice

DIRECTIONS

      • If making the Strawberry Milk immediately, chill milk in the freezer while you make the syrup.
      • In a small pot over medium-high heat, add strawberries, sugar and water. Stir to combine and bring to a low boil. Reduce to simmer and stir occasionally, about 10 minutes, until liquid has reduced.
      • Strain syrup through mesh sieve into a heat-proof bowl (don’t mash the strawberries) and stir in vanilla extract. Cool in the fridge for 10 minutes.
      • In a 40 ounce capacity pitcher or glass bottle, add milk and strawberry syrup. Stir to combine and enjoy immediately, or store covered in the fridge for up to 3 days.

  • Notes:

      • Reserve cooked strawberries for jam on toast, or freeze to use in smoothies.
      • Make the syrup ahead of time to skip putting the milk in the freezer.
      • If you’d like a brighter pink color, feel free to use a couple drops of natural red coloring.

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