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Korean Strawberry Milk Recipe

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5 from 144 reviews

Korean Strawberry Milk is a delightful and refreshing beverage that combines sweet, syrupy strawberries with creamy non-dairy milk. This homemade version uses fresh strawberries macerated and cooked down into a luscious syrup, then mixed with unsweetened non-dairy milk and ice for a sweet, fruity, and creamy drink perfect for warm days or whenever you crave a comforting treat.

Ingredients

Strawberries

  • 1 pound strawberries, finely diced (2 ¾ cups) – divided into 2 cups and ¾ cup

Syrup and Maceration

  • ¼ cup cane or brown sugar
  • 3 tbsp sugar (for syrup)
  • 1 tbsp sugar (for macerated strawberries)
  • Large squeeze of lemon juice (or lime juice)

Milk

  • 2-3 cups unsweetened non-dairy milk (e.g., unsweetened soy milk)

Instructions

  1. Prepare Macerated Strawberries: Take the ¾ cup of finely diced strawberries and add 1 tablespoon of sugar. Stir well to coat all the pieces with sugar. Let the mixture sit aside so the strawberries release their natural juices and become soft and syrupy.
  2. Make Strawberry Syrup: In a pan, combine the 2 cups of diced strawberries with 3 tablespoons of sugar and a large squeeze of lemon or lime juice. Place the pan over medium heat and bring the mixture to a boil. Then reduce heat just above a simmer and continue cooking for about 10 minutes, stirring frequently, until the strawberries break down and the mixture turns syrupy.
  3. Cool the Syrup: Remove the strawberry syrup from heat and transfer it to the fridge to chill until cold; this intensifies the flavor and refreshes the syrup.
  4. Assemble the Drink: In a serving glass, add 2-3 tablespoons of the chilled strawberry syrup, followed by ¾ cup of your choice of unsweetened non-dairy milk (soy milk is recommended). Add ice cubes to fill the glass, then top with about 1 tablespoon of the macerated strawberries from step 1. Stir gently to combine all the flavors.
  5. Serve and Enjoy: Taste your Korean Strawberry Milk and adjust the syrup or macerated strawberry quantities to your liking for sweetness or texture. Store any leftover syrup and macerated strawberries in the refrigerator for future servings.

Notes

  • Use fresh ripe strawberries for best flavor.
  • The strawberry syrup can be stored in the refrigerator for up to one week.
  • You can adjust the sweetness by varying the amount of sugar added to syrup and maceration.
  • Unsweetened non-dairy milk varieties like soy, almond, or oat milk work well.
  • Add ice to keep the drink cold and refreshing.
  • This recipe can be easily doubled for larger servings.

Find it online: https://forkvista.com/korean-strawberry-milk-recipe/