I don’t know if it’s because I’ve been reading too many Charlie & Lola stories to my children recently, or because summer is almost upon us, but I have been craving pink milk. My childhood memories of pink milk are of a sickly sweet, bright pink drink. Simply delicious!
I don’t drink pink milk any more. I haven’t done for years. But this recent wave of nostalgia led me to find out how to make a healthier version. I don’t think I could do the 1980’s drink today.
I’ve tried (and love) two different versions. One is very healthy and very quick to prepare. It’s a great alternative to a smoothie. The other is healthy, kid friendly and takes a bit longer to prepare. But it’s a definite treat, and worth it.
Pink Milk – Super Healthy & Fast (Serves 1)
- Small handful fresh or frozen strawberries
- 200 mls coconut milk (use a drinking coconut milk like Koko which is lighter, rather than tinned)
- Small handful raw almonds (I’ve also substituted this with 1 tbsp cashew butter before and it works well)
- Seeds from 1 cardamom pod (or 1/2 teaspoon ground cinnamon)
- Honey or Agave Syrup to taste (if strawberries are out of season, and not very sweet, you may need to add more honey)
- Add all the ingredients to a blender and blitz until smooth and frothy. If your blender is not very strong, you may need to run it a little longer … until it’s completely smooth.
- Depending on how thick you like your drinks, you may need to loosen with a little ice water at the very end.
Serve in a tall glass and enjoy!
Inspiration: Anna Jones, A Modern Way to Cook
Pink Milk – Healthy & Indulgent (approximately 4-6 servings)
This one uses a homemade strawberry syrup, which is why it takes a little longer. Because of this, it’s worth making a larger batch of syrup (which keeps well).
- Approximately 350 grams fresh or frozen strawberries
- 120 mls water
- 170 grams honey (tweak according to taste and strawberries)
- thumbnail size of lemon rind (optional)
- Milk (your favourite)
- Wash and hull the strawberries and put all the ingredients (except for the milk) into a saucepan. Bring the contents of the saucepan to the boil, then reduce the heat and simmer for 15 minutes. Squash the strawberries gently with a wooden spoon as they soften.
- Once the sauce has thickened and reduced slightly, you have two options. You can either (a) push the strawberries through a strainer to make a clear syrup OR (b) pop the lot into a blender and whiz up a slightly thicker syrup.
- Stir 2-3 tablespoons of the syrup through your favourite milk. To be truly authentic, use chilled cows milk.
- The remaining syrup can be refrigerated for about 7 days and frozen for up to 6 months.
This one must be served with a straw! Enjoy!
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