Strawberry Almond Milk
This strawberry almond milk is made from only 3 ingredients. It makes the perfect sweet summer treat to try this strawberry season.
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Servings:
Ingredients
- ¾ cup unsweetened almond milk *store-bought or homemade: see notes
- 4 tablespoon maple syrup
- 2 handfuls of fresh strawberries (~12-15 strawberries = 5oz/ 140g) ,hulled
You can find detailed step-by step-photos above the recipe card.
Instructions
- Put all of the ingredients (fresh strawberries, almond milk, maple syrup) into a high-powered blender.
- Blend on high until smooth.
- Line a large bowl or measuring cup with a nut milk bag.
- Lift up the bag and squeeze the milk into the cup leaving as little pulp behind as possible.
- Enjoy right away or transfer the milk to an airtight container and store in the fridge.
Video
Notes
- Homemade Almond Milk: Instead of using store-bought almond milk you could make your own. However, the taste will be a bit different which is why I would recommend using store-bought if possible. You'll need a strong-powered blender though. Soak ⅓ cup (50g) almonds in a bowl of water overnight. Then drain and add them, together with 1 cup (240ml) of fresh water, strawberries and maple syrup to a blender. Blend then strain the milk as described above.
- Refined Sugar-Free: You can use 3 Medjool dates instead of maple syrup to keep this recipe refined sugar-free
- Sweetness: If you prefer a sweeter milk, add a bit more maple syrup to the strained milk.
- Consistency: For a thinner milk, gradually add more almond milk.
- Amount: This recipe yields 2 small glasses of strawberry milk. Feel free to double the recipe.
- To store: Store any leftover strawberry milk in the fridge in a sealed container or jar for up to 3 days.
Nutrition
Serving: 1. | Calories: 144kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 126mg | Potassium: 197mg | Fiber: 2g | Sugar: 27g | Vitamin A: 8IU | Vitamin C: 41mg | Calcium: 167mg | Iron: 0.3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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