Vegan Strawberry Milk

4.50 from 2 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: 30 Minutes or Less, Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 94kcal

Author: Anjali Shah

Ingredients

Serve with:

dairy free milk of choice , 8 ounces of milk per person

US Customary - Metric

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