Korean Strawberry Milk
Korean strawberry milk is a delightful blend of fresh strawberries and creamy milk that offers a refreshing taste of summer any time of year. The balance between the sweetness of the strawberries and the smoothness of the milk creates a drink that both kids and adults will love. As you take your first sip, you’ll experience the sweet and slightly tangy flavor of fresh strawberries, making this drink a true treat. Plus, it’s super easy to whip up at home, even on your busiest days!
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I first stumbled upon Korean strawberry milk while exploring a charming local café, and it instantly became a favorite. The vibrant color and delicious flavors pulled me in, and I couldn’t resist trying to recreate it at home. Since then, it’s become a staple in my kitchen, perfect for hot days and cozy breakfasts alike. If you’re looking to impress your family or friends with a drink that feels both homemade and gourmet, look no further than this simple yet delicious Korean strawberry milk recipe. You’ll be pouring a glass in no time!
Why You’ll Love This Recipe
- Simple & Quick: With just 5 minutes of prep time and a total of 15 minutes to create this delicious drink, it’s ready to enjoy in a flash!
- Irresistible Flavor: The combination of sweet, macerated strawberries and cool, creamy milk is simply irresistible.
- Eye-Catching Appeal: Served in a clear glass, the vibrant color of the strawberries shines through, making it a beautiful addition to any table.
- Flexible Serving: A fantastic choice for breakfast, an afternoon snack, or a party drink to impress guests.
- Diet-Friendly Options: Use any non-dairy milk you prefer to customize this drink for your dietary needs.
Ingredients You’ll Need
- 1 pound strawberries, finely diced (2 ¾ cups): Fresh strawberries are key for the best flavor and color; feel free to swap with other berries like raspberries for a twist.
- ¼ cup cane or brown sugar: This helps to enhance the natural sweetness of the strawberries while adding a slight caramel note.
- Squeeze of lemon juice: A touch of acidity balances the sweetness and brightens the overall flavor; lime juice works fine too.
- 2-3 cups unsweetened non-dairy milk: Any plant-based milk will work; I recommend unsweetened soy or almond milk for a creamy texture.
How to Make Korean Strawberry Milk
Macerate Strawberries: Start by taking the ¾ cup of diced strawberries and mixing them with 1 tablespoon of sugar in a bowl. Stir them gently to coat the strawberries, allowing them to sit aside for a few minutes. This process is called maceration, which draws out the juices and enhances the sweetness.
Cook the Strawberry Syrup: Grab a medium saucepan and add the 2 cups of diced strawberries, along with 3 tablespoons of sugar and a large squeeze of lemon juice. Over medium heat, bring the mixture to a boil. Once bubbling, reduce the heat to just above a simmer. Stir frequently for about 10 minutes, or until the strawberries break down and the mixture becomes syrupy and fragrant. This is the magic moment where your kitchen will smell heavenly!
Chill the Syrup: Once you’ve got your strawberry syrup ready, remove it from heat and set it aside to cool. To speed up the process, transfer the syrup to the refrigerator and let it chill until cold; this will also make your drink wonderfully refreshing.
Assemble the Drink: When you’re ready to serve, grab a tall glass and add 2-3 tablespoons of the chilled strawberry syrup to the bottom. Pour in ¾ cup of your chosen non-dairy milk over the syrup, and toss in a few ice cubes for that refreshment! Finish by adding a tablespoon of your macerated strawberries on top and give everything a gentle stir. At this point, you can adjust by adding more syrup or strawberries if that sweet craving hits!
Enjoy: Sip on this delicious Korean strawberry milk and relish the combination of flavors and textures! Remember, you can store any remaining syrup and macerated strawberries in the fridge for a quick glass whenever you need a treat.
Storing & Reheating
Korean strawberry milk is best enjoyed fresh, but you can store the syrup and macerated strawberries separately in an airtight container in the fridge for up to 5 days. If you’d like to save it longer, you can freeze the syrup in ice cube trays for up to 3 months. When you’re ready to enjoy, simply thaw the syrup in the fridge or at room temperature. Just note that the texture may slightly change upon freezing, but a quick stir can refresh it!
Chef’s Helpful Tips
- Avoid overheating the strawberries too much during the syrup-making process; you want them to break down but not become completely mushy.
- Use room-temperature strawberries for maceration to ensure they release their juices more effectively.
- If you like it sweeter, feel free to add a little more sugar to taste.
- For a thicker creamier drink, opt for a full-fat or barista-style non-dairy milk.
- Customization is key! Experiment by adding different fruits or flavorings, such as a dash of vanilla extract, to make it your own.
Korean strawberry milk is not just a drink; it’s a delightful experience. The refreshing taste, vibrant color, and ease of preparation make it a must-try for anyone looking to create something special at home. You can easily adapt the ingredients to your liking, making it both versatile and fun to prepare. So, gather your ingredients, embrace your creativity, and enjoy this delicious treat!
Recipe FAQs
What type of strawberries should I use?
You should use fresh, ripe strawberries for the best flavor. Look for berries that are bright red with a sweet fragrance. Avoid overripe or bruised fruit, as they may affect the flavor of your drink. If strawberries are out of season, you can also use frozen ones, just thaw them beforehand.
Can I make this drink with dairy milk?
Absolutely! If you prefer dairy milk, feel free to substitute it for the non-dairy option. Whole milk will add creaminess, while skim milk can make it a bit lighter. The process remains the same, so enjoy it as you like!
Is it possible to prepare the syrup in advance?
Yes, you can prepare the strawberry syrup ahead of time. Store it in an airtight container in the refrigerator for up to 5 days. This way, you can whip up a glass of Korean strawberry milk in no time when the cravings strike!
How can I add more flavor to the drink?
Adding a splash of vanilla extract or a sprinkle of cinnamon can elevate the flavors of your Korean strawberry milk. If you’re feeling adventurous, consider blending in a few mint leaves for an unexpected but refreshing twist!
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📖 Recipe Card
Korean Strawberry Milk
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Drinks
- Method: No-Cook
- Cuisine: Korean
Description
Korean Strawberry Milk offers a refreshing blend of sweet strawberries and creamy non-dairy milk, making it an easy and satisfying drink for any time. Perfect for a quick treat or a delightful dessert at home!
Ingredients
- 1 pound strawberries, finely diced (2 ¾ cups) – divided into 2 cups and ¾ cup
- ¼ cup cane/brown sugar
- squeeze of lemon juice
- 2–3 cups unsweetened non dairy milk
Instructions
- For the ¾ cup of diced strawberries, add 1 tablespoon of sugar and stir to macerate. Let it sit aside.
- In a pan, combine the 2 cups of diced strawberries with 3 tablespoons of sugar and a large squeeze of lemon juice. Bring to a boil then simmer for 10 minutes, stirring frequently, until the strawberries break down and become syrupy.
- Refrigerate the syrup until cold.
- In a glass, combine 2-3 tablespoons of the syrup with ¾ cup of non-dairy milk, add ice, and top with 1 tablespoon of the macerated strawberries. Stir well and adjust sweetness with additional syrup or strawberries as desired.
Notes
Use fresh strawberries for the best flavor.
Feel free to customize with your favorite non-dairy milk.
Store extra syrup and macerated strawberries in the fridge for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 30g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
