Homemade Strawberry Milk

Homemade Strawberry Milk | cookiemonstercooking.com

Growing up I was always a sucker for strawberry milk.  Don’t get me wrong I loved chocolate milk too, but there was just something about strawberry.  Probably the pretty pink color.  I’ve always been a girly girl at heart.  Pretty things make me super happy.

These days I don’t buy containers of strawberry or chocolate milk at the cafeteria for lunch.  But, I do still enjoy a big glass of chocolate milk sometimes at night – kinda like a pseudo dessert.

{Side note – does anyone else remember the bags of milk at school?  My elementary school switched to bags – yes bags – for a short period of time.  Worst decision ever on their part – you can easily imagine the gigantic mess this made.}

Homemade Strawberry Milk | cookiemonstercooking.com

So anyway, a few weeks ago it hit me – homemade strawberry milk.  I was convinced it would blow the fake stuff from my childhood out of the water.  And man oh man, it does not disappoint.  Strawberry milk with real strawberries!  I mean, c’mon.  You just can’t go wrong with that.

I’ve been waiting to share this recipe with you until now.  Because you know, pink = Valentine’s Day.

Homemade Strawberry Milk | cookiemonstercooking.com

So make a big glass, stick a pink straw in it and then blow bubbles like you’re five years old again.  It’s fun stuff I tell you.

Homemade Strawberry Milk
 
Yield: about 1 ¼ cups of strawberry syrup
Ingredients
  • 16 ounces fresh strawberries, hulled and quartered
  • ¾ cup water
  • ¼ cup granulated sugar
  • ¼ cup loosely packed brown sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • milk, for serving
Instructions
  1. Add the strawberries to a food processor or blender. Process until smooth. Strain the strawberry puree through a fine mesh sieve to remove the seeds (using a wooden spoon to help push it through). Set aside.
  2. Add the water and both kinds of sugar to a small saucepan. Set the pan over medium heat and cook, stirring frequently, until the sugar dissolves. Add in the strained strawberry puree and salt. Allow the mixture to come to a gentle simmer. Turn down the heat just a bit and continue to cook for about 8 to 10 minutes, stirring frequently (don’t wander away as the mixture will rise up and spill over very quickly if you’re not stirring frequently!). Remove from the heat and stir in the vanilla.
  3. Let cool completely and then store the syrup in the refrigerator. The mixture will thicken slightly as it cools. To serve, add a few tablespoons (or to taste) of the strawberry syrup to a glass of milk and stir until combined.

Source:
Cookie Monster Cooking