Watermelon Milk
Watermelon milk is going to be your new favorite drink this summer! It’s refreshing, creamy, and so hydrating!
Watermelon milk is a common beverage found in Korea and Taiwan, but the boxed and bottled versions come with a lot of preservatives and unnatural flavors.
So, I thought I would create my own version that’s not only super easy but healthy too!
It’s full of the watermelon flavor you love, but the coconut milk and added mint really amp it up.
The only prep you have to do for this recipe is chopping up the watermelon into cubes and freezing it for at least 1 hour.
You can even prep extra melon and keep it in the freezer so you can have one at any time!
Can I Use Other Milk Alternatives?
For this recipe, I used a coconut almond milk blend, but you can use any dairy-free milk that sounds good to you.
I bet oat or vanilla almond milk would be really delicious with the watermelon!
What If I Don’t Have A Blender?
If you don’t have a blender, you can use a food processor or an immersion blender, but if you are using either of those I would suggest only freezing the watermelon for 25 minutes instead of 1 hour, or else it may be too hard to blend.
If you don’t have any of those tools in your kitchen, you could always make it with watermelon juice and pour it over ice and stir in the milk.
Can I Make This Recipe With A Different Fruit?
You definitely can!
Though to keep that icey but creamy texture, I would stick with fruits in the melon family like cantaloupe or honeydew melon. The color of those would be amazing!
Can You Find Watermelon Year-Round?
I live in the inland northwest where the winters are fairly long, but I can still find watermelon at most larger grocery stores in my area, even in the dead of winter.
I will say that the watermelons in the summer time are sweeter though.
How To Make Watermelon Milk
Step 1
Assemble your ingredients.
Slice the watermelon into cubes, place them on a large plate or baking sheet with parchment paper, and freeze for 1 hour.
If you are using a food processor or immersion blender instead of a full-size blender, freeze for half the time.
Step 2
Add the frozen watermelon into a blender with the coconut milk and blend until smooth.
I find that the liquid being just under the frozen watermelon by about 1 inch makes the perfect consistency.
Garnish with mint and some edible flowers if you desire, add a straw, and enjoy!
Watermelon Milk
For today's recipe, we make some incredibly delicious watermelon milk! This creamy, fruity beverage is absolutely amazing!
Ingredients
- 3 cups watermelon
- 1 cup coconut almond milk
- Sprig of mint
Instructions
- Slice the watermelon into cubes, place them on a large plate or baking sheet with parchment paper, and freeze for 1 hour. If you are using a food processor or immersion blender instead of a full-size blender, freeze for half the time.
- Add the frozen watermelon into a blender with the coconut milk and blend until smooth. I find that the liquid being just under the frozen watermelon by about 1 inch makes the perfect consistency.
- Garnish with mint and some edible flowers if you desire, add a straw, and enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 2g
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