If you ve ever stumbled upon the trendy Korean Strawberry Milk drink, you know it s more than just a cute pink beverage-it s a luscious, sweet treat that feels like summer in a glass. I love this Korean Strawberry Milk Recipe because it perfectly balances fresh strawberries natural tanginess with sweet syrup and creamy milk, making it incredibly refreshing yet indulgent. It works wonderfully as a quick pick-me-up or a fun surprise for guests when you want something a bit more special than your usual iced coffee or smoothie.
When I first tried making this at home, I was amazed at how the syrupy strawberries elevate ordinary milk into a playful, flavorful drink that my whole family goes crazy for. You ll find that combining a homemade strawberry syrup with macerated berries and your favorite non-dairy milk brings out layers of sweetness and texture. It s delightful for all ages and perfect for sunny afternoons or even dessert time-trust me, you’ll want to keep this Korean Strawberry Milk Recipe in your regular rotation.
Why You’ll Love This Recipe
- Fresh, Real Ingredients: It uses fresh strawberries and simple natural sweeteners for authentic, vibrant flavor.
- Quick and Easy to Prepare: You can have this ready in under 20 minutes, perfect for spontaneous cravings.
- Customizable Milk Options: Easily swap in your favorite non-dairy milk to suit dietary preferences.
- Deliciously Versatile: Great as a drink, dessert, or even a fancy brunch addition.
Ingredients You’ll Need
These ingredients come together harmoniously-fresh strawberries give it natural sweetness while the sugar and lemon juice bring out the best flavors, all rounded out by your choice of milk. I always recommend picking ripe, juicy strawberries to make this recipe shine.
- Strawberries: Fresh and ripe strawberries make all the difference here; look for ones with a vibrant red color and fragrance.
- Cane or Brown Sugar: Adds a warm sweetness; brown sugar gives a slightly deeper flavor if you want a subtle molasses note.
- Lemon Juice: A squeeze brightens the flavor and balances the sweetness perfectly.
- Unsweetened Non-Dairy Milk: I love using soy milk, but almond, oat, or coconut milk will also work beautifully.
Variations
I like to mix things up depending on the season or my mood-there s plenty of ways to tweak this Korean Strawberry Milk Recipe to make it your own. From changing up the type of milk to adding a hint of vanilla, you can play around until you find your perfect combo.
- Add Vanilla: I sometimes add a drop of vanilla extract to the syrup for a lovely aromatic touch that’s surprisingly comforting.
- Use Coconut Milk: For a tropical twist, coconut milk adds richness and a subtle flavor that pairs amazingly with strawberry.
- Lower Sugar: If you re watching sugar intake, feel free to reduce the sugar-ripe strawberries are naturally sweet enough to carry the flavor.
- Make it Sparkling: For a fun variation, try adding sparkling water instead of still milk for a strawberry spritzer vibe.
How to Make Korean Strawberry Milk Recipe
Step 1: Macerate Some Strawberries to Intensify the Sweetness
Start by setting aside about ¾ cup of finely diced strawberries and mixing them with 1 tablespoon of sugar. This simple maceration process will draw out those luscious juices, creating little bursts of syrupy fruit that you ll love in your drink later. Let them sit while you prepare the syrup-it s a neat trick I picked up to layer the strawberry flavor beautifully.
Step 2: Cook the Main Batch into a Strawberry Syrup
Take the remaining 2 cups of diced strawberries and combine them in a saucepan with 3 tablespoons of sugar and a generous squeeze of lemon or lime juice. Bring this mixture to a boil, then simmer gently for about 10 minutes, stirring frequently until the strawberries break down and create a thick, syrupy consistency. I find that stirring often helps prevent burning and encourages a silky syrup texture, which is the soul of this Korean Strawberry Milk Recipe.
Step 3: Chill the Syrup and Assemble Your Drink
Once the syrup has thickened, transfer it to the fridge and let it chill until cold-this step is crucial for getting that refreshing, cold drink you re craving. When ready, pour 2 to 3 tablespoons of syrup into a glass, add about ¾ cup of your chosen unsweetened milk, and some ice. Top it off with a spoonful of those macerated strawberries you set aside earlier, then stir everything together. Feel free to adjust the syrup or strawberry amounts to suit your sweetness and texture preferences!
Pro Tips for Making Korean Strawberry Milk Recipe
- Choosing Strawberries: Pick the ripest, juiciest berries you can find; they make a sweeter, more flavorful syrup without extra sugar.
- Simmer Gently: Keeping the heat low during simmering prevents burning and keeps the syrup smooth.
- Adjust Sweetness Last: After mixing, taste and add more syrup if you like it sweeter-it’s easier than making the whole batch sweeter upfront.
- Keep it Cold: Always chill the syrup before mixing with milk to enjoy that signature cool, refreshing taste.
How to Serve Korean Strawberry Milk Recipe
Garnishes
I love topping my Korean Strawberry Milk with a few fresh strawberry slices or even a sprig of mint-that little pop of color and extra fruity aroma just makes it feel like a special treat. Sometimes a light dusting of crushed freeze-dried strawberries on top adds a fun texture and bright berry flavor, too.
Side Dishes
This strawberry milk pairs delightfully with light, sweet snacks like buttery shortbread cookies, fluffy pancakes, or even a simple toast with cream cheese and a drizzle of honey. It s also a fun drink alongside Korean street food like hotteok or sweet rice cakes for an authentic twist.
Creative Ways to Present
For a fun party or brunch, I like to serve this Korean Strawberry Milk Recipe in clear glasses layered with alternating scoops of fresh strawberries and ice cubes, making a beautiful, Instagram-worthy striped pink drink. Adding a decorative straw or a cute paper umbrella elevates the vibe perfectly!
Make Ahead and Storage
Storing Leftovers
I usually store the strawberry syrup and macerated strawberries separately in airtight containers in the fridge. The syrup stays fresh for up to 4 days, and the strawberries for about 2 to 3 days. Once you mix the milk and syrup together, the drink is best enjoyed within 2 to 3 days for the best texture and flavor.
Freezing
If you re lucky enough to grab strawberries in season, freezing the cooked syrup and macerated berries in freezer bags works great for having Korean Strawberry Milk Recipe ready any time. I freeze mine in small portions for about 3 months and thaw them in the fridge overnight before using.
Reheating
To reheat leftover syrup, I gently warm it on the stove or in the microwave just until it s no longer cold-don t boil again, as it can alter the taste. Then I cool it before mixing with milk. This helps keep the syrup smooth and full of vibrant flavor without losing the fresh strawberry notes.
FAQs
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Can I use fresh strawberries if they’re not very sweet?
Absolutely! If your strawberries are on the tart side, you can slightly increase the sugar during maceration and syrup cooking to balance the tartness. Adding the lemon juice also brightens the flavor without making it sour.
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What s the best non-dairy milk to use for Korean Strawberry Milk?
I personally love using unsweetened soy milk for its creamy texture and neutral flavor, but almond, oat, or coconut milk all work beautifully depending on whether you prefer nuttier or creamier notes.
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Can I make this recipe vegan and dairy-free?
Yes! Using non-dairy milk keeps the recipe vegan and dairy-free, and cane or brown sugar typically works too. Just be sure to use a non-animal derived sugar if you’re ultra strict.
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How long can I store Korean Strawberry Milk in the fridge?
Once mixed, the strawberry milk is best consumed within 2 to 3 days. The separate syrup lasts longer-up to 4 days-and the macerated strawberries about 2 to 3 days when stored properly in airtight containers.
Final Thoughts
This Korean Strawberry Milk Recipe holds a sweet spot in my kitchen and heart-it s one of those easy-to-make drinks that somehow feels extra special and cozy every time. I hope you enjoy making it as much as I do and find it as comforting on a warm afternoon as I do when I m craving something sweet but fresh. Try it out and watch how quickly it becomes a family favorite or a charming surprise for friends-you won t be disappointed!
Print
Korean Strawberry Milk Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Description
Korean Strawberry Milk is a refreshing, sweet beverage made with fresh strawberries, sugar, lemon juice, and unsweetened non-dairy milk. The recipe involves making a flavorful strawberry syrup by simmering diced strawberries with sugar and lemon juice, along with macerated strawberries to add fresh texture and brightness. It’s a delightful drink perfect for warm days, offering a balance of natural strawberry sweetness and creamy milkiness.
Ingredients
Strawberries
- 1 pound strawberries, finely diced (2 3/4 cups) – divided into 2 cups and 3/4 cup
Syrup and Maceration
- 1/4 cup cane or brown sugar
- 1 tbsp sugar for maceration
- 3 tbsp sugar for syrup
- Large squeeze of lemon or lime juice (about 1 tbsp)
Milk and Serving
- 2–3 cups unsweetened non-dairy milk (soy milk recommended)
- Ice cubes, as desired
Instructions
- Macerate Strawberries: Take the ¾ cup of finely diced strawberries and add 1 tablespoon of sugar. Stir well to coat the strawberries with sugar, which will draw out their natural juices. Set this mixture aside at room temperature to macerate while you prepare the syrup.
- Make Strawberry Syrup: In a pan, combine the 2 cups of diced strawberries, 3 tablespoons of sugar, and a large squeeze of lemon or lime juice. Heat the mixture over medium heat, bringing it to a boil. Once boiling, reduce the heat to just above a simmer and cook for about 10 minutes, stirring frequently. The strawberries should break down and the mixture will thicken into a syrupy consistency.
- Cool the Syrup: Remove the pan from heat and transfer the syrup to a container. Place it in the refrigerator to chill until cold.
- Assemble the Drink: In a serving glass, add 2 to 3 tablespoons of the chilled strawberry syrup, ¾ cup of unsweetened non-dairy milk, and ice cubes to your liking. Top the drink with about 1 tablespoon of the macerated strawberries. Stir gently to combine all the flavors.
- Adjust and Serve: Taste your Korean strawberry milk and feel free to add more syrup or macerated strawberries according to sweetness and texture preference. Enjoy immediately!
- Storage: Store leftover syrup and macerated strawberries separately in the refrigerator. The syrup will last about 4 days, and the macerated strawberries should be consumed within 2 to 3 days. The mixed drink is best enjoyed fresh and lasts 2 to 3 days when refrigerated.
Notes
- The strawberry milk itself can be stored in the fridge for 2 to 3 days once mixed.
- Strawberry syrup lasts about 4 days refrigerated.
- Macerated strawberries should be used within 2 to 3 days for best freshness.
- Both the syrup and macerated strawberries can be frozen in freezer bags for up to 3 months; thaw in the refrigerator before use.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 90
- Sugar: 12g
- Sodium: 15mg
- Fat: 1g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
