Name: Korean Strawberry Milk
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 pound strawberries, finely diced (2 ¾ cups) – divided into 2 cups and ¾ cup; ¼ cup cane/brown sugar; squeeze of lemon juice; 2-3 cups unsweetened non dairy milk

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Korean Strawberry Milk is a delightful drink that perfectly combines sweet, fresh strawberries with creamy, frothy milk, creating a refreshing beverage ideal for any time of day. The vibrant red strawberry syrup and the creamy dairy (or non-dairy) base come together beautifully, giving you not just a treat for your taste buds but a visual indulgence as well. This drink isn’t just about taste; it’s also a nod to the trendy and Instagram-worthy drinks finding their way from Korean cafes to our homes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Korean Strawberry Milk
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Korean Strawberry Milk

I first stumbled upon Korean Strawberry Milk during a trip to Seoul. The moment I took my first sip, I was hooked. It was rich, fragrant, and bursting with strawberry flavor, unlike any milk I had ever tried! Fast forward to today, and I’m excited to share this easy-to-make recipe that’s sure to become a favorite in your household too. It’s quick, affordable, and impressively customizable to suit your family’s tastes. Trust me, once you try making it at home, you might just kick those store-bought versions to the curb!

Why You’ll Love This Recipe

Simple & Quick: In just about 20 minutes, you can whip up a year-round favorite.
Irresistible Flavor: Sweet, strawberry syrup perfectly complements smooth, creamy milk.
Eye-Catching Appeal: The bright red and white colors make for a stunning presentation.
Flexible Serving: Perfect for breakfast, a snack, or even a fun party drink.
Diet-Friendly Options: Easily adaptable for vegan and dairy-free needs with simple ingredient swaps.

Ingredients You’ll Need

1 pound strawberries, finely diced (2 ¾ cups) – Fresh strawberries add natural sweetness; feel free to swap in frozen strawberries if fresh ones aren’t available. Just thaw and drain any additional liquid for best results.
¼ cup cane/brown sugar – This adds a caramel-like sweetness to the syrup. You can use granulated sugar as an alternative, but cane or brown sugar enhances the flavor more.
Squeeze of lemon juice – Brightens flavors and balances sweetness. Lime works in a pinch, too!
2-3 cups unsweetened non-dairy milk – Almond, oat, or soy milk are fantastic choices here, but any unsweetened milk works. Opt for a creamier variety for a luscious texture.

How to Make Korean Strawberry Milk

Macerate Strawberries: Start by taking the ¾ cup of diced strawberries and adding 1 tablespoon of cane sugar. Stir well to coat the strawberries and let them sit aside for about 5-10 minutes to draw out their juices. This simple step enhances their flavor and creates a lovely, syrupy mixture.

Cook Strawberry Syrup: Take the remaining 2 cups of diced strawberries and place them into a pan. Add 3 tablespoons of sugar and a generous squeeze of lemon juice. Cook this mixture over medium heat until it reaches a simmer, stirring frequently. After about 10 minutes, when the strawberries break down into a thick syrup, remove the pan from the heat. Allow it to cool completely before placing it in the fridge while you prepare the drink.

Combine Ingredients: In a tall glass, start by spooning in about 2-3 tablespoons of the strawberry syrup. Next, pour in ¾ cup of your chosen non-dairy milk—unsweetened soy milk is my favorite for this recipe. Add some ice to chill it thoroughly if desired.

Finish Together: Finally, take the macerated strawberries and spoon about 1 tablespoon on top of the drink. Stir everything together gently to incorporate the layers and discover those delicious strawberry bits. You can always adjust the sweetness and add more syrup or strawberries based on your taste.

Storing & Reheating

Store leftover syrup in an airtight container in the refrigerator for up to one week. The macerated strawberries can be kept in a similar fashion but are best used within 3-4 days. If you decide to make a big batch and want to freeze the syrup, pour it into a freezer-safe bag and lay it flat in the freezer. It can be stored for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight. Keep in mind that the texture might change slightly, but you can refresh it by giving it a good stir before using.

Chef’s Helpful Tips

Avoid overcooking the strawberries; you want them to dissolve into a syrupy mixture but not caramelize.
For an extra creamy texture, choose a non-dairy milk with added fats, like coconut or oat milk.
Make extra syrup and keep it handy to drizzle over pancakes or waffles for even more strawberry goodness.
Experiment with flavored syrups—adding a drop of vanilla or a hint of mint can shake things up!

Korean Strawberry Milk embodies refreshing sweetness and a creamy finish that works beautifully for all ages. It’s rich in flavor yet surprisingly simple to whip up. So gather your ingredients, invite a friend or two to join in, and enjoy this delightful beverage. Sip it slowly and relish the joy of creating something fabulous in your own kitchen.

Recipe FAQs

Can I use frozen strawberries for this recipe?

Absolutely! Frozen strawberries are a great alternative if fresh ones aren’t available. Just make sure they’re thawed and excess water is drained before using them in the syrup or maceration stages.

Is this recipe suitable for a vegan diet?

Yes, this Korean Strawberry Milk recipe is naturally vegan! Just be sure to choose a plant-based milk, and you’re good to go.

How sweet can I adjust the strawberry milk?

The sweetness can be adjusted based on your personal preference. Start with the suggested amounts, then add extra syrup or sugar as needed until it reaches your desired level of sweetness.

Can I prepare this drink in advance?

While the syrup can be made in advance and stored, it’s best to assemble the actual drink just before serving to enjoy the freshest flavors and textures. However, you can prepare the strawberries and syrup components ahead of time.

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