Korean Strawberry Milk

Unlike regular commercial artificial strawberry milk, this Korean strawberry milk is known for its vibrant color, natural flavor, and creamy texture. Also, this Korean strawberry milk recipe uses fresh strawberries to create a delicious syrup that is blended with milk and topped with a scoop of vanilla ice cream to add extra sweetness and creaminess to the drink.

Course Dessert, Drinks, Snack

Cuisine Asian, Korean

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 396kcal

Author Tracy O.

Equipment

1 Pot

Ingredients

2 pounds Strawberries (Fresh, 1 pound for making the syrup, the rest as texture for the drink)
½ cup and 2 tablespoons Sugar (½ cup for making the syrup, 2 tablespoons for the rest of diced strawberries)
2 cups Milk (Only use ½ cup per glass, can make 4)
4 cups Ice cubes (Use 1 cup per glass, 5.2 oz)

Optional:

4 scoops Vanilla ice cream (Use 1 scoop per glass, 2.1 oz)

Instructions

Pour 6 cups of water into a big bowl.
Put 2 pounds of fresh strawberries into the water. Wash and soak it for 3- 5 minutes.
After that, remove leaves from the strawberries.
Then, cut and dice the strawberries.
Next, put 1 pound of diced fresh strawberries into a pot.
Add ½ cup of sugar into the pot with diced fresh strawberries.
Mix the strawberries and sugar well. Try to mash it while stirring it. Turn on a small fire and cook it for 8-10 minutes until the syrup thickens.
The following step is to pour the strawberry syrup into a bowl and let it cool off completely before assembling the drink.
While waiting for the syrup to cool off, put the rest of the fresh diced strawberries (around 12 oz) into a bowl. Then, add 2 tablespoons of sugar. Mix it well. (If you don’t like that much sugar, you can skip this step and not add sugar.)
When the syrup is ready to use, put 6 tablespoons of strawberry syrup from step 8 into a jar or cup.
After that, add 1 cup of ice (5.2 oz).
Scoop 2 tablespoons of fresh diced strawberries with sugar mixture from step 9.
Pour ½ cup of milk into the jar or the cup.
Lastly, put a scoop of vanilla ice cream (2.1 oz) on top of the drink. (This can be optional.) Remember to stir it before drinking to ensure the flavor layers are well mixed.

Video

Notes

Cooking tips for how to make Korean strawberry milk:

Fresh Strawberries:

Wash and soak 2 pounds of fresh strawberries for 3-5 minutes.
Then, drain it and remove the leaves. After that, dice it.
Put 1 pound of diced fresh strawberries into a pot and add ½ cup of sugar. Turn the heat to low, keep stirring and mashing it until the sauce thickens to a syrupy consistency (around 8-10 minutes).
Let the strawberry syrup cool off before assembling the drink.
Put the rest of the diced strawberries (around 12 oz) into a bowl and add 2 tablespoons of sugar, and mix well. It adds extra texture to the drink.

Assemble the drink:

In a glass or jar, add 6 tablespoons of the strawberry syrup.
Put 1 cup of ice cubes (5.2 oz)
After that, add 2 tablespoons of the fresh diced strawberries with sugar.
Pour ½ cup of milk.
Lastly, add a scoop of vanilla ice cream on top. ( This is optional.)

Serve:

Serve it right away after the drink is assembled. The best is to drink it immediately after it is served.

Sweetness:

You can always adjust the amount of sugar to suit your preference and the strawberries' sweetness. Also, you can use honey or a sugar substitute instead of regular sugar.

Storage:

Store the strawberry syrup separately in the refrigerator for 2-3 days, or put it in a jar and freeze it for up to a few months. When you are ready to use it, mix it with milk and serve.
Do not leave Korean strawberry milk at room temperature for extended periods, as this can promote bacterial growth and spoilage. Always refrigerate it when not in use and consume it as soon as possible.

Nutrition