Korean Strawberry Milk
Refreshing homemade Korean Strawberry Milk recipe with three simple ingredients, fresh strawberries, sugar and milk! No artificial colour or flavour is necessary. It's perfect for warm summer days. And it takes only 15 minutes to prepare!
Servings: 2 - 3
Calories:
Equipment
- 1 Saucepan
Ingredients
- 1 cup Strawberries hulled and chopped
- 3 tbsp Sugar White or light brown
- 1 cup Milk Cold whole milk or choice of diary or plant-base milk
- Ice cubes
Instructions
Wash and Cut Strawberries
- Hull and rinse the strawberries. Pat dry with a paper towel to remove excess water. Dice the strawberries into small chunks. Save 2 tablespoons for topping later.
Make Strawberry Syrup
- In a small saucepan, add strawberries and sugar. Cook with medium heat and stir gently until the sugar has melted and the strawberries are softened.
- Mash the strawberries slightly and continue cooking until the sauce becomes thick, sticky and syrupy consistency.
- Remove from the heat and let it cool down completely.
Assamble the Strawberry Milk and Serve
- To serve, spoon the strawberry syrup into a glass. Add a few ice cubes, then slowly pour milk on top to keep the layers. Topped with reserved fresh strawberry pieces. Stir gently before sipping.
Notes
- Instead of whole milk, you can try almond, soy bean, coconut, or a choice of dairy or plant-based milk.
- You can make extra syrup by doubling or tripling the batch and storing it in the fridge for a couple of days.
- Fresh strawberries taste best, but feel free to use frozen strawberries if you have them on hand.
- Sugar substitutes: you can add your favourite natural sweetener or honey. If using honey, let the strawberries reduce first, then add the honey when the strawberry sauce has slightly cooled down.
