Vegan Strawberry Milk
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My 4-ingredient vegan Strawberry Milk is a favorite with my kids and takes just 25 minutes to make. I use frozen strawberries, Medjool dates, and dairy-free milk to keep it healthy with no added sugar. I always keep the syrup on hand for quick milkshakes during the week.
If you have kids, then you know milkshakes and smoothies are basically on the daily request list. My boys are always asking for them, especially the extra-thick avocado peanut butter smoothie and the peanut butter cup milkshake, they’re totally peanut butter obsessed. I can’t blame them though, I was the same way growing up. Not exactly picky, just a total little foodie!
But today it’s all about strawberries! Whether I’m using fresh or frozen, they’re perfect for desserts, smoothies, and of course, this super simple plant based strawberry milk. It only takes 25 minutes and 4 ingredients to make, and the syrup keeps well in the fridge so I can stir some into milk anytime. Sounds too good to be true, doesn’t it? 😉
👩🏽🍳 Why I Love This Recipe
I know what you’re thinking. It’s just a milkshake, so what’s the big deal? But hear me out, this isn’t just any old strawberry milkshake you can buy in a shop; this is a homemade vegan strawberry milk, blended with Medjool dates to add sweetness and coconut milk for extra creaminess. Forget the kids, my strawberry milk will have the adults lining up.
I’m pretty sure you’ll love this just as much as my family does, and it’s honestly so simple to make. I just simmer the strawberries and Medjool dates in water until they’re soft and juicy, strain them, then cook it down again into a thick syrup. From there, I mix whatever milk we have on hand, I typically use coconut milk for a richer flavor, but soya and almond milk are also great alternatives for this dairy-free milk.
I came up with this one not too long ago when I had a bunch of leftover strawberries from making these strawberry cheesecake cookies, but since I didn’t have maple syrup to give the milkshake sweetness, I used Medjool dates instead. Since dates are full of healthy nutrients and natural sugars, they worked perfectly with strawberries to make this plant-based milk. Give it a go, and let me know what you think, I promise you’ll love it!
🥘 Ingredients
This vegan strawberry milk is as easy as it gets, just three ingredients and some water. That’s it! Here is what I use all the time:
Fruit: I use frozen strawberries as the base because they give the milk that sweet fruity flavor my kids love.
Sweetener: I sweeten it with Medjool dates or maple syrup, depending on what I have on hand.
Water: Water helps simmer everything down into a pourable syrup.
Milk: I mix the syrup with my favorite plant-based milk to turn it into a creamy and refreshing drink. My top choice is always coconut milk but cashew, soy milk work perfectly fine too.
🔪 How To Make
Making your own strawberry milk at home is totally worth it. The flavor is so fresh and real thanks to just a few simple ingredients, and it’s way healthier than those powdered mixes from the store. Here is how I make it:
Boil the ingredients: I add the strawberries, dates, and water to a saucepan and bring everything to a boil. Then I let it simmer for several minutes until the strawberries and dates are soft.
Strain and thicken: I either blend the mixture for a smoother syrup or just press the softened strawberries and dates through a strainer to get the juice. Then I return the liquid to the saucepan and simmer it a little longer if I want the syrup to thicken up more.
Use or store: I either blend a few tablespoons of the syrup with milk right away until it’s nice and frothy, or I pour the syrup into a jar and keep it in the fridge for later. Either way, it’s ready whenever we need a quick and tasty treat.
💭 Expert Tips
My #1 Secret Tip for making this vegan strawberry milk is to strain the syrup really well. I tried skipping it once and my kids gave me that look like, “What is this?” Now I never forget, because smooth strawberry milk is the only kind they’ll drink!
Other Tips To Keep In Mind:
- Use ripe strawberries: Whether fresh or frozen, I make sure the strawberries are sweet and ripe.
- Simmer until soft: I let the strawberries and dates simmer long enough to get really soft. This helps release the flavor and makes the syrup smooth and rich.
- Cool the syrup before storing: I let the syrup cool completely before transferring it to a jar. That way, it stores better and thickens slightly as it sits.
- Sweetener Swap: If you prefer, you can swap the dates for maple syrup. I usually start with half a cup and then give it a taste to see if it needs a little more.
📖 Variations
You probably know by now that I love playing around with my favorite flavors and sharing the ones that actually work. I’ve tested all of these a few times (okay, maybe more than a few), and they’re too good not to pass along.
Blend in a Banana: Half a banana is perfect for making this milk extra smooth and sweet, plus my kids love it.
Make It Chocolatey: A tablespoon of cocoa powder or chocolate syrup turns this into a fun twist that tastes like dessert in a glass.
Go Nutty with Almond Butter: I blend it with almond milk, a few ice cubes, and a tablespoon of almond butter when I want something a little richer but still super easy.
🍽 Serving Suggestions
Still have strawberries left in the fridge? I’ve got you covered. Here are a few tasty recipes I love using them in, perfect for both breakfast and dessert.
Breakfast: If your crew is anything like mine, yogurt disappears fast around here. I like blending up a creamy strawberry yogurt for breakfast , or turning it into my husband’s favorite strawberry smoothie bowl with all the toppings.
Desserts: If you’re craving something sweet after dinner, try these moist and fluffy strawberry donuts and my son’s favorite strawberry blueberry pie with a crumb pie crust and sweet berry filling.
🧊 Storage Directions
Refrigeration: The syrup keeps well in an airtight container in the fridge for about 3 to 5 days, depending on how fresh your strawberries were. If I do have leftover mixed milk, I store it in the fridge and just give it a good stir before serving since it tends to settle.
Freezing: I don’t usually freeze the syrup since the texture can change, but if you do, pour it into an ice cube tray for quick single-serve portions. Let it thaw in the fridge or blend it straight into a smoothie.
❓Recipe FAQs
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries. They work just as well, especially when they’re in season. I just watch them while they cook because they soften quicker than frozen ones, and I don’t want them to get too mushy.
Can I make this sugar-free?
Yes, if you skip the dates or maple syrup completely, it’ll just depend on how sweet your strawberries are. I’ve tried it with super ripe strawberries, and it still tastes great, just more on the mild side.
Is this recipe allergy-friendly?
It can be. I use dairy-free milk, and if you skip the nuts and choose a seed-based milk like hemp or oat, it’s a great option for most allergies. Just check your ingredients if you’re serving it to someone with sensitivities.
🍏More Healthy Smoothie Recipes!
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📋 Recipe Card
Vegan Strawberry Milk
My 4-ingredient vegan Strawberry Milk is a favorite with my kids and takes just 25 minutes to make. I use frozen strawberries, Medjool dates, and dairy-free milk to keep it healthy with no added sugar. I always keep the syrup on hand for quick milkshakes during the week.
Servings: 8
Calories: 94kcal
Ingredients
- 2 cups frozen strawberries
- 10 Medjool dates
- 1 cup water
Serve with:
- dairy free milk of choice , 8 ounces of milk per person
Instructions
- Put strawberries, dates and water in a medium pot, cover and bring to a boil. This takes about 5-7 minutes depending on your stove top.
- Uncover and boil for 5-7 minutes. You can keep it covered if your pot is large enough but taking the cover off will help make sure it doesn't boil over.
- Pour into a blender and blend on high until smooth. Careful because it will be hot.
- Once cool enough, pour through a fine mesh strainer or nut milk bag to get all the pieces out. Use a large bowl or even the pot you boiled it in. If using a bowl, return strained liquid to the pot and boil with the top off until it thickens to your liking. I did about 10 minutes. Allow to cool and transfer to an airtight container like a jar.
- To use right away, you can blend with milk right in the blender to get it nice and frothy, using about 2-3 tablespoons of syrup per 8 ounces of milk. Drink warm or allow to cool in the fridge.
- To store for later, place in the refrigerator. When ready to use, combine 2 tablespoons syrup for each 8 ounces of milk and mix well.
Notes
- My #1 Secret Tip for making this vegan strawberry milk is to strain the syrup really well. I tried skipping it once and my kids gave me that look like, “What is this?” Now I never forget, because smooth strawberry milk is the only kind they’ll drink!
- Use ripe strawberries: Whether fresh or frozen, I make sure the strawberries are sweet and ripe.
- Simmer until soft: I let the strawberries and dates simmer long enough to get really soft. This helps release the flavor and makes the syrup smooth and rich.
- Cool the syrup before storing: I let the syrup cool completely before transferring it to a jar. That way, it stores better and thickens slightly as it sits.
- Sweetener Swap: If you prefer, you can swap the dates for maple syrup. I usually start with half a cup and then give it a taste to see if it needs a little more.
Nutrition
Calories: 94kcal | Carbohydrates: 25g | Sodium: 2mg | Potassium: 263mg | Fiber: 2g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 21.2mg | Calcium: 25mg | Iron: 0.4mg
