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Korean Strawberry Milk Recipe

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3.8 from 8 reviews

Korean Strawberry Milk is a refreshing and naturally sweetened beverage made by combining a homemade strawberry syrup and macerated strawberries with unsweetened non-dairy milk. This drink captures the essence of ripe strawberries with a hint of citrus and sugar, making it a perfect treat for a hot day or a delightful everyday refreshment.

Ingredients

Strawberries

  • 1 pound strawberries, finely diced (2 ¾ cups; divided into 2 cups and ¾ cup)

Syrup and Maceration

  • ¼ cup cane or brown sugar (total)
  • 1 tbsp sugar for maceration
  • 3 tbsp sugar for syrup
  • Squeeze of lemon or lime juice (about 1 tbsp for syrup, plus a little extra for maceration)

Milk

  • 2–3 cups unsweetened non-dairy milk (soy milk recommended)

Instructions

  1. Macerate Strawberries: Take the ¾ cup of finely diced strawberries and add 1 tablespoon of sugar. Stir well to coat the strawberries, which helps to draw out their natural juices. Set this mixture aside to macerate while you prepare the syrup.
  2. Prepare Strawberry Syrup: In a pan, combine the 2 cups of diced strawberries with 3 tablespoons of sugar and a large squeeze of lemon or lime juice. Heat the mixture until it comes to a boil, then reduce to just above a simmer. Cook for about 10 minutes, stirring frequently, until the strawberries break down and form a syrupy consistency.
  3. Cool Syrup: Remove the strawberry syrup from heat and transfer it to the refrigerator to cool completely. This cooling step is essential for a refreshing drink.
  4. Assemble the Drink: In a glass, add 2-3 tablespoons of the cooled strawberry syrup, then pour in about ¾ cup of unsweetened non-dairy milk (such as soy milk). Add ice cubes to chill the drink, and top it with about 1 tablespoon of the macerated strawberries. Stir gently to combine all the flavors.
  5. Adjust and Serve: Taste the drink and feel free to add more syrup or more macerated strawberries according to your preference. Enjoy immediately. Store the remaining syrup and macerated strawberries in the refrigerator for up to 3 days.

Notes

  • Use ripe, fresh strawberries for the best natural sweetness and flavor.
  • You can substitute the lemon or lime juice with a small amount of vinegar if desired, but citrus works best for brightness.
  • Unsweetened soy milk is recommended for creaminess and to keep the drink dairy-free, but almond or oat milk can be used as alternatives.
  • Adjust the amount of sugar according to the sweetness of your strawberries or your personal preference.
  • Store leftover syrup and macerated strawberries in airtight containers in the fridge; consume within 3 days for freshness.

Find it online: https://lauracooks.com/korean-strawberry-milk-recipe/