When I was a kid, I used to love Nestlé strawberry milk. You know the kind I am talking about, right? When I would hang out with my dad at one of his offices after hours, he would give me a few bucks and I would walk to the store and I would always get myself a strawberry milk. It was sickly sweet, thick and creamy. And delicious. But, oh so bad for you. When you’re a kid, the thought that something is bad for you, generally doesn’t go through your head. So, I was able to enjoy the drink the fullest. Now, when I think of it, I cringe. For some reason, I have never tried my hand at homemade strawberry milk. That is, until I had to make a milk soak for my son’s birthday cake last month. (That cake recipe is still to come!)
I was slightly apprehensive to begin with, considering the milk is made with buttermilk. But, I shouldn’t have worried at all. It was creamy, slightly, but perfectly sweetened, and pure strawberry flavor. No artificial flavoring here! The kids, never having the stuff from the store, absolutely loved the homemade version. I plan on making it again when strawberries are in season this summer! This is a great guilt-free treat that is refreshing and satisfying.
Recipe from Smitten Kitchen
- 1 pound strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 3 cups whole milk
- 1 cup buttermilk
- Place the strawberries and sugar in a blender or food processor. Let macerate for at least 1 hour, until juicy. (You want a lot of juice to release from the strawberries.) Blend the strawberries until completely smooth, about 1 minute. Pour the strawberry mixture into a large pitcher and mix in the milk and buttermilk. Stir well, then place in the refrigerator.
- Let sit overnight to really allow the flavors to meld. Stir again before serving. Sip, reminisce about your childhood, and enjoy.