Korean strawberry milk is made of creamy milk and a sweet, real strawberry sauce topped with fresh strawberry pieces. No artificial flavours!
1 1/4 cups (180g) strawberries, whole and de-stemmed (fresh or frozen*)
3 tablespoons granulated sugar
1/2 cup (85g) diced strawberries (fresh)
2 cups (473ml) milk
whipped cream or ice cream, optional
Use a blender to purée the 1 ¼ cups (180 g) strawberries that we need to make the strawberry syrup.
Add the purée, sugar, and half the diced strawberries into a small saucepan and bring it to a boil. Continue to cook for 2 more minutes on medium-low, stirring occasionally.
Cool the strawberry syrup completely in the refrigerator. (If you don't completely cool the strawberry syrup before combining it with milk, you may cause the milk to curdle.)
Split the cooled syrup between 2 glasses (this recipe makes 2 servings). Use a spoon to swirl the syrup around in the glass to get some on the inner sides.
Pour in the milk. Top with whipped cream, if desired. Then split the remaining diced strawberry pieces between the glasses.
* For the strawberry purée, you can use fresh or frozen berries. But you will still need to add fresh berries later. And keep in mind that using fresh berries will give you a fresher fruit flavour. (If you are using frozen strawberries, add two tablespoons of hot water to the blender to purée with them.)
- Serving Size:
- Calories: 199
- Sugar: 37.8 g
- Sodium: 104.4 mg
- Fat: 0.6 g
- Carbohydrates: 41.3 g
- Protein: 9.1 g
- Cholesterol: 4.9 mg
Keywords: Korean strawberry milk