If you have a sweet spot for fruity, creamy treats that feel like a warm hug in a glass, then you are going to fall head over heels for this Korean Strawberry Milk Recipe. It’s a delightful fusion of fresh strawberries and smooth milk that combines to create a drink that’s both refreshingly light and decadently sweet. Whether you’re new to Korean flavors or a longtime fan, this recipe brings a charming homemade touch to a popular café classic, perfect for sharing with friends or enjoying as a personal treat on a sunny afternoon.
Ingredients You’ll Need
Ingredients You’ll Need
This Korean Strawberry Milk Recipe relies on a handful of simple ingredients, each playing a vital role. These ingredients work together to create a perfect balance of sweetness, tang, and creaminess that makes this drink so addictive.
- Strawberries (1 pound, finely diced): Fresh, ripe strawberries provide natural sweetness and vibrant color, split between puree and macerated forms for texture variety.
- Cane or brown sugar (¼ cup total): Adds just the right amount of sweetness and helps bring out the strawberry juices beautifully.
- Lemon juice (a squeeze): Brightens the overall flavor, balancing the sweetness with a bit of zing.
- Unsweetened non-dairy milk (2 to 3 cups): The creamy base that makes the drink luscious; soy milk is a popular choice but feel free to use your favorite non-dairy milk.
How to Make Korean Strawberry Milk Recipe
Step 1: Prepare the Macerated Strawberries
Start by taking ¾ cup of your finely diced strawberries and mixing them with 1 tablespoon of sugar. This process, called maceration, draws out the natural juices, creating a juicy, sweet topping that adds wonderful texture when you assemble your drink. Set this aside while you work on the syrup.
Step 2: Cook the Strawberry Syrup
Next, use the remaining 2 cups of diced strawberries, placing them in a pan with 3 tablespoons of sugar and a generous squeeze of lemon or lime juice. Bring this mixture to a boil, then lower the heat so it simmers gently for about 10 minutes. You want to break the strawberries down until the mix becomes syrupy and thick, stirring often to prevent sticking or burning. This syrup is the heart of the Korean Strawberry Milk Recipe, infusing every sip with rich strawberry flavor.
Step 3: Chill the Syrup
Once your strawberry syrup is cooked down and silky, transfer it to the fridge and let it cool completely. Chilling this syrup not only thickens it further but also keeps your drink refreshingly cool when served.
Step 4: Assemble Your Strawberry Milk
Grab a tall glass and layer in about 2 to 3 tablespoons of the chilled strawberry syrup. Add ¾ cup of your chosen unsweetened non-dairy milk, then throw in some ice to chill and dilute perfectly. Finally, top it off with around 1 tablespoon of those juicy macerated strawberries you set aside earlier. Give it a gentle stir, taste, and feel free to add more syrup or berries if you want it sweeter or fruitier. And just like that, you’ve crafted a glass of magic.
How to Serve Korean Strawberry Milk Recipe
Garnishes
For a little extra flair, top your Korean Strawberry Milk Recipe with a whole strawberry sliced halfway and perched on the glass rim. Fresh mint leaves also make a beautiful and aromatic addition. This adds both visual appeal and a pop of fresh contrast that makes your drink truly Instagram-ready.
Side Dishes
This sweet and creamy delight pairs beautifully with light, crispy snacks. Think crunchy rice cakes or almond biscotti. The subtle crunch balances the smoothness of the drink, making your snack time feel a little more special and well-rounded.
Creative Ways to Present
If you want to wow your guests, try layering the strawberry syrup and milk in clear glasses or glass jars to create a stunning pink and white gradient effect. Drizzle a little syrup on the inside before pouring the milk for an added swirl, or even add a splash of sparkling water for a fizzy twist that’s unexpected and delightful.
Make Ahead and Storage
Storing Leftovers
Any leftover strawberry syrup and macerated strawberries can be stored in airtight containers in the refrigerator for up to 5 days. This way, you can whip up your Korean Strawberry Milk Recipe with minimal effort for a few days after your initial batch.
Freezing
If you want to keep the strawberry syrup longer, pour it into an ice cube tray and freeze. These strawberry cubes are perfect for quickly adding to cold drinks or smoothies without watering them down once they melt. Just thaw them a bit before combining with your milk.
Reheating
When ready to reuse the syrup, simply warm it gently on the stovetop or in the microwave until just liquid again. Avoid overheating to preserve the fresh strawberry flavor, then chill before using in your Korean Strawberry Milk Recipe for the freshest taste.
FAQs
Can I use fresh blueberries or raspberries instead of strawberries?
While you can experiment with other berries, the traditional Korean Strawberry Milk Recipe shines because of the unique sweetness and acidity of strawberries. Blueberries or raspberries will create a different flavor profile, but it may not have the same nostalgic feel.
Is non-dairy milk necessary for this recipe?
Not at all! Unsweetened non-dairy milk is recommended to keep it light and let the strawberry flavor pop, but dairy milk works wonderfully too if you prefer. Whole milk will give a richer creaminess, whereas skim will be lighter.
How sweet is this drink? Can I adjust the sugar?
The sweetness is balanced but can certainly be adjusted to your taste. If you prefer it less sweet, reduce the sugar in both the syrup and the macerated strawberries. You can always add a touch more when serving if needed.
What is the best type of strawberry to use?
Look for fresh, ripe, and fragrant strawberries. Varieties like Albion or Sequoia are great because they are juicy and have excellent sweetness that elevates the syrup perfectly for a Korean Strawberry Milk Recipe.
Can I make this recipe vegan?
Absolutely! Using unsweetened non-dairy milk like soy, almond, or oat milk keeps this recipe completely vegan while maintaining that creamy texture and rich flavor we all adore.
Final Thoughts
Now that you have the simple steps and tips for the Korean Strawberry Milk Recipe, you’re all set to make a deliciously fresh and creamy drink that’s bursting with flavor and charm. It’s an effortless delight that brightens any day and makes for an unforgettable treat. Don’t hesitate to gather your ingredients and whip up this heartwarming beverage — your taste buds will thank you!
Print
Korean Strawberry Milk Recipe
- Total Time: 15 minutes
- Yield: 3 servings
- Diet: Vegan
Description
Korean Strawberry Milk is a refreshing, sweet beverage featuring homemade strawberry syrup and macerated strawberries combined with chilled unsweetened non-dairy milk. This easy-to-make drink perfectly balances the natural tartness of strawberries with subtle sweetness, enhanced by a hint of lemon juice. Ideal for a quick treat or a delightful drink to brighten up any time of the day.
Ingredients
Strawberries
- 1 pound fresh strawberries, finely diced (2 ¾ cups) – separated into 2 cups and ¾ cup
Syrup & Maceration
- ¼ cup cane or brown sugar, divided (3 tbsp for syrup, 1 tbsp for maceration)
- 1 large squeeze fresh lemon juice (about 1 tablespoon)
Milk & Serving
- 2 to 3 cups unsweetened non-dairy milk (soy milk recommended)
- Ice cubes, as desired
Instructions
- Macerate Strawberries: Take the ¾ cup of finely diced strawberries and add 1 tablespoon of sugar to them. Stir well to coat the strawberries and let them sit aside at room temperature to macerate, drawing out their natural juices and softening.
- Prepare Strawberry Syrup: Place the 2 cups of diced strawberries into a saucepan. Add 3 tablespoons of sugar and a large squeeze of lemon juice. Heat the mixture and bring it to a boil, then reduce to just above a simmer. Cook for approximately 10 minutes, stirring frequently, until the strawberries have broken down and the mixture becomes syrupy in consistency.
- Cool the Syrup: Remove the syrup from heat and transfer to a container. Allow it to cool completely, then place it in the refrigerator to chill until cold.
- Assemble the Drink: In a serving glass, add about 2 to 3 tablespoons of the chilled strawberry syrup. Pour in about ¾ cup of your preferred unsweetened non-dairy milk, such as soy milk. Add ice cubes to the glass, then top with approximately 1 tablespoon of the macerated strawberries. Stir the drink gently to combine all elements.
- Adjust to Taste and Serve: Taste your Korean Strawberry Milk and add more syrup or macerated strawberries if desired for sweetness or texture. Enjoy immediately. Store any leftover syrup and macerated strawberries in the refrigerator for up to 3 days.
Notes
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Adjust the sugar quantity based on your sweetness preference or the natural sweetness of your strawberries.
- Unsweetened soy milk is recommended for a creamy texture, but almond, oat, or other plant-based milks work well too.
- Keep the syrup refrigerated and consume within 3 days for freshness.
- This drink can be customized with additional lemon or lime juice for more tartness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Korean
