Korean strawberry milk is made with a delicious, homemade strawberry syrup, creamy milk, and pieces of fresh strawberry. This can be made dairy-free! Enjoy this popular Korean cafe treat at home.
1 1/4 cups (180 g) strawberries, whole and destemmed (fresh or frozen*)
3 tablespoons granulated sugar
1/2 cup (85 g) diced strawberries (fresh)
2 cups (473 ml) milk (dairy, oat, or coconut **)
whipped cream, optional
Purée 1 1/4 cups strawberries in a blender. (If you are using frozen berries, add 2 tbsp hot water to the blender.)
Add purée, sugar, and half the diced strawberries to a small pot. Bring to a boil, then continue to cook for 2 minutes on medium-low heat.
Completely cool the strawberry syrup in the refrigerator.
Split the cooled syrup between two glasses. Use a spoon to swirl the syrup around the glass, getting it onto the inner sides.
Pour a cup of milk into each glass. Optionally, top with whipped cream. Then split the remaining diced strawberries to top the two glasses.
* You can substitute frozen strawberries for fresh in the purée part of this recipe, but you would still need fresh strawberries for the rest of the recipe. However, keep in mind that using fresh strawberries will give you a fresher fruit flavour.
** I recommend using dairy, oat, or coconut milk. Other milk substitutes have too thin of a consistency to work well in this recipe.
- 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