Description
Korean Strawberry Milk is a refreshing and sweet dessert drink made with fresh strawberries, sugar, lemon juice, and unsweetened non-dairy milk. This version uses a homemade strawberry syrup and macerated strawberries for an authentic, fruity flavor that perfectly balances creamy milk and vibrant strawberry sweetness.
Ingredients
Strawberries
- 1 pound strawberries, finely diced (2 ¾ cups) divided (2 cups and ¾ cup)
Sweeteners & Flavorings
- ¼ cup cane or brown sugar
- 1 tablespoon sugar (for macerating)
- 3 tablespoons sugar (for syrup)
- 1 large squeeze of lemon juice (about 1 tablespoon)
Milk & Serving
- 2-3 cups unsweetened non-dairy milk (such as soy milk)
- Ice cubes, as desired
Instructions
- Macerate Strawberries: Take the ¾ cup of diced strawberries and place them in a bowl. Add 1 tablespoon of sugar and stir gently to combine. Let this mixture sit aside, allowing the strawberries to release their juices and become soft and syrupy.
- Cook Strawberry Syrup: In a pan, add the 2 cups of diced strawberries along with 3 tablespoons of sugar and a large squeeze of lemon juice or lime juice. Bring the mixture to a boil, then reduce the heat to just above a simmer. Cook for about 10 minutes, stirring frequently, until the strawberries have broken down and the mixture has thickened into a syrupy consistency.
- Cool Syrup: Remove the strawberry syrup from heat and transfer it to the refrigerator. Let it cool completely until cold.
- Assemble Korean Strawberry Milk: In a glass, add 2 to 3 tablespoons of the chilled strawberry syrup and ¾ cup of unsweetened non-dairy milk (such as soy milk). Add ice cubes as desired. Top the drink with about 1 tablespoon of the macerated strawberries. Stir well to combine all the flavors.
- Serve and Store: Enjoy immediately. Store any leftover strawberry syrup and macerated strawberries covered in the refrigerator for up to 3 days.
Notes
- Use ripe, sweet strawberries for the best flavor in the syrup and maceration.
- You can adjust the sweetness by adding more or less sugar according to taste.
- Unsweetened soy milk is recommended, but other non-dairy milks such as almond or oat milk will also work well.
- For a creamier texture, use chilled milk and add ice just before serving.
- Leftover syrup can be used as a topping for desserts or mixed into other beverages.
