What? a recipe for strawberry milk…easy Strawberry milk sounds pretty darn easy, right? However rather than go with the bottle of Strawberry Syrup I wanted to use real strawberries.
Did you know drinking buttermilk is a thing?
It turns out strawberry milk when homemade is unbelievably good, like a milkshake but one you can pass off as breakfast. One method has you macerate strawberries in sugar until all of their liquid is drawn out and they’re very syrupy. They say that you have to use the best strawberries and says “don’t compensate with berries with more sugar, please.” Then, you take this glassy red bowl that smells like cotton candy, sunshine and joy itself, blend it until smooth, mix it with a combination of milk and buttermilk and let it steep overnight. In the morning, any of that remnant yogurt flavor of buttermilk is gone, leaving you with an ice-cold pitcher of slightly thick, creamy, lightly sweetened deep pink happiness.
- SERVINGS: 4 TALL GLASSES (RESTAURANT-STYLE) OR JUST ABOUT 8 PETITE (OURS SHOWN ARE 8 OUNCES*) ONES
- TIME: 1 HOUR 15 MINUTES + OVER NIGHT
I love: 1. that this tastes like a melted milkshake without requiring the caloric intake of a pint of vanilla ice cream. 2. how straight-up 1950s retro it is. 3. that there’s another glass of this in my fridge right now and I’m not sharing it.
- 1 pound strawberries, trimmed and sliced
- 1/2 cup granulated sugar
- 3 cups milk
- 1 cup buttermilk
Mix strawberries and sugar in the bottom of a bowl (or even your blender’s bowl) and let them macerate for at least an hour, or until very syrupy. The more juice they exude now, the better. Blend strawberries and juices until smooth, then pour into a pitcher along with milk and buttermilk. Stir and let steep overnight in the fridge. In the morning, mix again if needed, and pour into glasses. Repeat as long as it lasts.