Strawberry Cloud Milk with Airy Meringue Foam and Mint
Cloud Milk
A refreshing drink: milk blended with strawberry purée and a light whipped 'cloud' foam.
Nutrition (per serving)
This is a simple but genuinely magical drink — silky milk tinted by fresh strawberries, crowned with a feather-light whipped egg-white foam I like to call a “cloud.” It’s quick and pleasing to make, and it looks like spring in a glass.
The recipe is flexible: use almond or oat milk if you prefer, sweeten more with syrup, or quickly torch the foam with a kitchen blowtorch for a caramelised edge. I’m sharing it like I would with a friend — try it and it will be your summer favourite.
Ingredients
- Whole milk (3.5%):1 2/3 cups
- Fresh strawberries:7 oz
- Granulated sugar (for purée):1/4 cup
- Lemon juice:1 tsp
- Egg whites:2 pieces
- Granulated sugar (for whites):3 tbsp
- Vanilla extract:1/2 tsp
- Ice:to taste ice cubes
- Fresh mint (for garnish):1 sprig
- Strawberry slices (for garnish):to taste slices
Instructions
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Wash and pat dry the strawberries; set aside a few berries for garnish.
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In a blender combine about 6 oz (180 g) of strawberries, 1/4 cup sugar and 1 tsp lemon juice; blitz until smooth. Taste and add a little more sugar if needed.
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Chill the milk: pour 1 2/3 cups milk into a jug and refrigerate for 5–10 minutes. You can also add ice to the serving glasses at this stage.
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In a clean, dry bowl whip the egg whites on medium speed until soft peaks form, then gradually add 3 tbsp sugar and the vanilla extract and continue whipping until glossy stiff peaks form.
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If you like, make little meringue 'clouds' on a baking tray by spooning mounds of the whipped whites and briefly browning them under a hot grill for 1–2 minutes until the tops are just tinged (optional).
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Divide the chilled milk between 2 tall glasses, add 1–2 tbsp of the strawberry purée to each and stir gently to give a soft pink tint.
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Spoon the thick egg-white foam on top (or pipe it with a piping bag) to form the 'cloud.' Garnish with the reserved strawberry slices and a sprig of mint.
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Serve immediately—this drink is best enjoyed fresh while the foam still holds its shape.
Tips & Notes
- If you're concerned about using raw egg whites, swap them for softly whipped heavy cream or aquafaba (the liquid from canned chickpeas) for a vegan option.
- To help the foam hold longer, add a pinch of salt and a little lemon juice to the whites before whipping.
