Melon Milk is a light, refreshing, and delicious drink made with sweet cantaloupe or honeydew melon. If the idea of mixing milk with melon sounds strange to you, as it did to me, you’ve got to try it. I promise it will change your mind!

melon milk in a tall glass with a melon wedge on the rim of the glass

Pairing melon with milk might seem unusual to some, but it's actually a well-loved concept in many countries, including Thailand, the Philippines, Korea, Iran, India, and Mexico, where both creamy and non-creamy melon drinks are enjoyed.

The simplest way to make melon milk is by blending melon, milk, and sugar in a blender or food processor. But here’s the catch: the flavor can turn slightly bitter if you don’t drink it right away. To avoid this, I like to prepare melon syrup in advance. It keeps in the fridge for up to five days, so you're always ready to whip up a perfect glass of melon milk. Plus it tastes better than the alternate method.

Ingredient Notes

Here are some useful notes on the ingredients:

This recipe works best with sweet, soft-fleshed muskmelons like cantaloupe or honeydew. A quick tip for picking melon is to use the sniff test! A ripe melon should have a pleasant, sweet aroma. You can also press gently on the stem end and if it has a slight give, it’s ripe. Avoid ones that feel too soft or too firm.
Adding rose water might sound unusual, but it brings a delicate, floral touch that pairs beautifully with the melon’s sweetness. You can find food-grade rose water at Middle Eastern, Pakistani, Persian, or Indian grocery stores, and sometimes in the international aisle of your local supermarket. If all else fails, it’s easy to order online.
As for vanilla, you can use either vanilla extract or vanilla essence (artificial vanilla). Just be sure to adjust the amount to suit your taste if using essence.

Instructions

Follow these simple, photo-assisted instructions to prepare this refreshing melon milk. Don't forget to check out the recipe card down below for the printable version of this recipe with detailed instructions and all the important tips and notes.

Cut the melon into small cubes. Remove the skin and the seeds.

blending melon chunks in a bullet blender

In a blender, puree the melon cubes.

boiling water and sugar together to make sugar syrup

Cook water and sugar for 8 to 10 minutes to get the sugar syrup.

Add the melon purée to the sugar syrup. Let the syrup cook for 2 to 3 minutes.

adding vanilla extract to the melon syrup

Turn the heat off. Add vanilla extract and rose water. Mix well.

pouring prepared melon syrup in an airtight jar

Transfer the melon syrup to an airtight container once it has cooled down.

Add melon syrup to a glass.

adding milk to a tall glass containing melon syrup

Add chilled milk. Adjust the quantity of melon syrup to taste. Stir well, and serve.

Making Ahead and Storage

You can make the melon syrup up to four days ahead and store it in an airtight container in the fridge.
While it’s best to mix the syrup into the milk right before serving, you can also prepare the melon milk ahead of time and let it chill in the refrigerator for a few hours. Just avoid adding ice beforehand, as it will water down the drink.
It's normal for the pulp to separate from the milk, so before you serve, give it a good stir.
Make sure to enjoy the melon milk within eight hours for the best flavor and freshness!

Melon Milk

By Nelo Samad

5 from 15 votes

Prep: 5

Cook: 12

Save Pin

Servings: 12 glasses of melon milk

Ingredients

For Melon Syrup

▢ 1.5 pounds (680 g) cantaloupe or honeydew melon - cut into cubes. Seeds, skin, and rind removed. This is about about ½ medium-sized cantaloupe.
▢ ¾ cup (150 g) sugar
▢ ½ cup (118 ml) water
▢ 1 tablespoon rose water - see Note 1 below
▢ ¼ teaspoon vanilla extract - see Note 2 below

For 1 Glass of Melon Milk

▢ ¼ cup (59 ml) prepared melon syrup - adjust the quantity to taste. Stir well before use.
▢ 1 cup (237 ml) milk - see Note 3 below
▢ ice cubes - as needed

Instructions

Preparing Melon Syrup

Blend all the melon cubes in a blender or food processor until you get a very smooth purée. Don't add any water. You should get about 3 to 4 cups of puréed melon. Set this aside.
Add water and sugar to a saucepan and stir on medium heat until all the sugar dissolves. Cook for 8 to 10 more minutes until the liquid turns a bit syrupy.
Add the melon purée to the sugar syrup. Let the syrup cook for 2 to 3 minutes while stirring continuously. Don't leave it any longer or the taste will start to change. Turn the heat off.
Now add vanilla extract and rose water and give a good stir. Let the syrup cool to room temperature. It is ok if the melon syrup looks frothy.
Transfer to an airtight jar or container. You can make up to 12 glasses of melon milk with this quantity of melon syrup.

Preparing 1 glass of Melon Milk

Stir the melon syrup with a spoon. It is normal for melon pulp to separate from the syrup.
In a glass, mix melon syrup and milk. Adjust the quantity of the melon syrup to taste.
Add ice cubes and serve.

Important Notes

Note 1 - Rose Water: You can use rose essence instead of rose water. Replace 1 tablespoon of rose water with 8 to 10 drops of rose essence.
Note 2 - Vanilla Extract: Vanilla essence (artificial vanilla extract) can also be used instead of pure vanilla extract. However, you might need to adjust the quantity of the essence if it is more or less strong than regular vanilla extract.
Note 3 - Milk: You can use full-fat, skimmed, or lactose-free milk. Or substitute milk with vegan options like oat milk, soy milk, or cashew milk. The taste of the melon milk might vary a bit depending on the vegan milk you’re using.

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