Prepping the Strawberries
Wash 1/2 cup (100 g) of strawberries. Take your fresh strawberries and rinse them under cold water, then pat them on a paper towel to dry. You don’t have to measure out exactly 1/2 cup (100 g), but that should give you about enough for 1 glass of strawberry milk. If you’re using frozen strawberries, let them warm up to room temperature first.
Cut the tops off the strawberries. Put your strawberries on a cutting board and grab a knife. Carefully cut the green tops off the strawberries and throw them in the trash or your compost bin. The green tops on strawberries are edible, but they don’t taste very good.
Mash up the strawberries with a fork or chopsticks. Pour the strawberries into a bowl or a glass, then use a fork or chopsticks to mash them up. Try to get them as small as you can until they’re in bite-sized chunks. If you have a potato masher, you can use that instead! You’ll be mashing the strawberries again, so don’t worry about making them perfectly smooth just yet.
Stir in about 1 tbsp (17 g) of granulated sugar. The amount of sugar you add depends on how sweet you want your milk. Start with 1 tbsp (17 g) of granulated sugar at first and stir it into the strawberries. If you have a sweet tooth, add about 1/2 tbsp (8.5 g) more. Strawberries have a lot of natural sugar in them already, so you don’t need a ton.
Making the Drink
Pour the mixture into a pan and turn it on medium heat. Grab a small saucepan and put it on your stovetop, then pour your strawberries and sugar into the pan. Set the stove to medium heat and stir the mixture gently so the bottom doesn’t burn. If you start to see smoke or smell burning, turn the heat down right away. Sugar is pretty easy to burn, so keep a close eye on your pan.
Turn off the heat when the mixture comes to a simmer. Watch for small bubbles rising to the top of the mixture. Once you see the small bubbles, turn the heat off and move the saucepan off the hot burner so it can start to cool down. You’ll want the strawberries to cool down to room temperature, so get them off the heat as fast as you can.
Mash up the strawberry mixture again. Use your chopsticks again to mash out the majority of the lumps from the mix. The more you mash out now, the more strawberry juice you’ll have to flavor your milk, so don’t be shy! Try not to touch the mix at this point, as it’s probably still really hot. Strawberries are easier to mash when they’re warm, so it might go a little smoother this time.
Let the mixture cool to room temperature. Set the pan aside to cool down to room temperature for about 10 minutes. If you don’t have the patience to let it cool down all the way, that’s okay—just let it cool down enough so you don’t burn yourself when you handle it.
Pour the strawberry mixture through a strainer into a bowl. Grab a fine mesh strainer and pour your strawberry sugar mixture through it into a bowl or container. Push the mixture up against the strainer with a spoon to get out all the liquid, then throw the solid lumps of strawberries away and keep the juice. If you don’t mind your milk being a little chunky, you don’t have to strain your mixture.
Mix the strawberry mixture into a glass of cold milk. Pour out a cup or glass of whole milk, then pour your strawberry sugar liquid into the cup. Mix it up with a spoon and enjoy your strawberry milk! If the milk is cold, it will cool down the strawberry mixture even if it’s still a little warm. This strawberry milk will taste like real strawberries instead of fake powdered strawberry milk.
Comments
0 comment