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This homemade Korean strawberry milk brings a sweet and fresh twist to your usual milk drink. It combines the natural flavor of strawberries with a lightly sweetened syrup and creamy milk, creating a refreshing treat that everyone will enjoy.
I first tried this recipe when craving something fun and different to lift my afternoon mood. Now it’s a go-to whenever I want a quick and satisfying treat that reminds me of summer days.
Gather Your Ingredients
- One pound fresh strawberries: finely diced, divided into two cups and three quarters cup – ripe and fragrant berries work best for natural sweetness and bright color
- Quarter cup cane or brown sugar: to sweeten and help syrup formation – sugar choice affects subtle flavor notes
- Two to three cups of unsweetened non-dairy milk: like soy or almond – adds creaminess without overpowering the strawberry taste. Choose a smooth variety for the best texture
- One tablespoon sugar: for macerating the smaller portion of strawberries to release juice and soften the fruit
- A large squeeze of lemon or lime juice: to add brightness and balance the sweetness
How to Make It
- Sauté the Strawberries for Syrup:
- Add the two cups of diced strawberries to a pan with three tablespoons sugar and a generous squeeze of lemon or lime juice. Bring this mixture to a boil over medium heat, then reduce to just above simmer. Stir frequently for about ten minutes until the strawberries break down completely and create a syrupy consistency. This step intensifies the strawberry flavor and creates a rich, natural syrup.
- Macerate the Remaining Strawberries:
- In a separate bowl, mix the three quarters cup of diced strawberries with one tablespoon sugar. Stir gently and let the mixture sit at room temperature. This maceration softens the fruit and draws out extra juices, providing fresh bursts of strawberry flavor when served.
- Cool the Syrup:
- Once the syrup has thickened, transfer it to a container and refrigerate until it is fully chilled. Cooling helps the flavors meld and also makes the drink refreshingly cold.
- Assemble the Drink:
- In each glass, start with two to three tablespoons of the cold strawberry syrup. Pour in about three quarters cup of your chosen milk and add ice to chill. Top the drink with approximately one tablespoon of the macerated strawberries for texture and extra sweetness. Stir gently before enjoying. You can customize the sweetness or fruit amount to suit your taste.
- Store Leftovers:
- Store any leftover syrup and macerated strawberries in separate airtight containers in the refrigerator for up to a week.
My favorite part is the macerated strawberries that add a little pop of juicy sweetness on top of the creamy drink. It reminds me of sharing summer afternoons with family, pouring this pink goodness into tall glasses and enjoying the cool refreshment.
Flavor Boosters
Adjust the milk quantity depending on how strong you want the strawberry flavor. Taste the syrup before assembling and add sugar gradually to avoid overpowering sweetness. Macerating strawberries separately creates a nicer texture contrast in the drink.
Serving Suggestions
Serve Korean strawberry milk cold over ice for a refreshing treat. Pair it with light snacks like rice cakes or simple cookies to complement the fruity creaminess. It is ideal for a summer afternoon pick-me-up or a special dessert drink.
Creative Twists
You can use regular cow’s milk or any milk alternative like oat or cashew depending on your preference. Adjust sugar quantities to taste, especially if your milk is sweetened. Fresh or frozen strawberries both work, though fresh yields better texture for maceration. Experiment with adding other berries like raspberries for variations inspired by seasonal fruit availability.
This Korean strawberry milk is a delightful and easy treat that balances fresh fruit and creamy texture perfectly.
Common Questions About This Recipe
- → How do you prepare the strawberry syrup?
Cook 2 cups of diced strawberries with sugar and lemon juice over medium heat until syrupy, then chill in the fridge before use.
- → What type of milk can be used?
Unsweetened non-dairy milk like soy milk is recommended, but any preferred milk can be used for customization.
- → How are the strawberries macerated?
Mix the remaining ¾ cup of diced strawberries with a tablespoon of sugar and let sit to release their juices, enhancing natural sweetness.
- → Can this drink be stored?
Yes, store the prepared syrup and macerated strawberries in the fridge for up to several days for convenience.
- → Is it served hot or cold?
Best served cold with ice, combining the chilled syrup, milk, and macerated strawberries for refreshing taste.