Strawberry Milkshake

The weather has been very “off” here this winter.  Most days it has felt like spring.  With this weather comes a change in local produce.  Little Love and I noticed strawberries showing up at our local farmers market, and of course, she wanted some.  She also wanted a strawberry milkshake, how could I refuse, I love them too! 

Little Love enjoying her Strawberry Milkshake.

Strawberry Milkshake

Equipment: Blender

·      2 ½ cups frozen organic strawberries (about 25 strawberries)

·      1 cup raw whole milk, raw cream or coconut milk* (See Resources)

·      1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)

·      3-4 tablespoons raw local honey or organic maple syrup grade B

·      1 PASTURED raw egg yolk, optional* (ONLY use pastured eggs)

1.    Place frozen strawberries, milk, vanilla, honey and pastured egg yolk in blender.  COVER with lid, you do not want everything all over your kitchen.

2.   Blend on a medium speed until combined and smooth, about 30 – 45 seconds.

3.   Serve immediately, enjoy!

Little Love having another Strawberry Milkshake.

Yield: 3 cups

Vegan-Option: Use coconut milk instead of dairy, organic maple syrup grade B instead of honey and omit the egg yolk. 

Note: I do NOT recommend using raw egg yolks from non-pastured eggs.  If you choose to use raw egg yolk, make sure the egg is pastured and that the egg is in good condition with no cracks anywhere.  Buy local and get to know your farmers! 

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  And for pastured eggs, check out my favorite farmers at Cache Creek Meat Co.


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, and Foodie Friday @ Not Your Ordinary Recipes.