clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Strawberry Milk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rebecca Neidhart



Strawberry Milk

  • 1 lb. strawberries (see note on frozen berries)
  • 1/41/3 cup maple syrup
  • 2 Tbsp. lemon juice
  • Pinch of salt

For Vegan Strawberry Milk:

  • Coconut, almond, soy, or any other vegan, dairy-free milk you like


  • Dice 1 lb. of strawberries.
  • Place a fine-mesh strainer over a bowl and set it aside.
  • Place the strawberries, maple syrup, lemon juice, and salt to a saucepan.
  • Bring it to a simmer over medium-low heat, stirring occasionally. A foam will develop on top–scoop it off and discard it.
  • Continue to simmer the syrup until it has reduced to about half, stirring every couple of minutes. This should take about 20-30 minutes.
  • Once the syrup has finished cooking, pour it into the strainer and allow the syrup to drain into the bowl beneath. Let it sit for a while as the thick syrup can take a bit to work through the strainer.
  • Transfer the syrup to a jar and cool before using.
  • The strawberry syrup will keep for up to two weeks in your refrigerator.

To Make Strawberry Milk:

  • To make a glass of strawberry milk, place 3-4 tablespoons of strained strawberry syrup in the bottom of a glass.
  • Add 6 oz. (about 3/4 cup) of your favorite non-dairy or vegan milk to the syrup.
  • Stir the milk until the syrup is completely mixed in.
  • Taste it to see if more strawberry syrup is needed.
  • Drink the milk right away, stirring as needed.