Korean Strawberry Milk Recipe
Korean Strawberry Milk is a refreshing and sweet drink made with fresh strawberries, sugar, lemon juice, and unsweetened non-dairy milk. This delightful beverage combines strawberry syrup and macerated strawberries for a fruity and creamy treat perfect for any time of day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Ingredients
Strawberries
- 2 cups fresh strawberries, finely diced
- ¾ cup fresh strawberries, finely diced
Syrup
- 3 tablespoons cane or brown sugar
- 1 large squeeze lemon juice or lime juice
Macerated Strawberries
- 1 tablespoon cane or brown sugar
Drink
- 2-3 cups unsweetened non-dairy milk (soy milk recommended)
- Ice cubes as needed
- 2-3 tablespoons prepared strawberry syrup
- 1 tablespoon macerated strawberries
Instructions
- Prepare macerated strawberries: Combine the ¾ cup of finely diced strawberries with 1 tablespoon of sugar in a small bowl. Stir well to coat and set aside to draw out the juices while you prepare the syrup.
- Make strawberry syrup: In a pan over medium heat, add the 2 cups of diced strawberries, 3 tablespoons of sugar, and a large squeeze of lemon or lime juice. Bring to a boil, then reduce the heat to just above a simmer. Cook for 10 minutes, stirring frequently, until the strawberries break down and the mixture becomes syrupy.
- Cool syrup: Remove the syrup from heat and place it in the refrigerator to cool completely before use.
- Assemble the drink: In a glass, add 2 to 3 tablespoons of the cooled strawberry syrup, then pour in about ¾ cup of unsweetened non-dairy milk. Add ice cubes if desired, then top with about 1 tablespoon of the macerated strawberries. Stir gently to combine all the flavors.
- Serve and store: Enjoy your Korean strawberry milk immediately. Store any leftover syrup and macerated strawberries in the refrigerator for future use.
Notes
- Use ripe, fresh strawberries for the best flavor and sweetness.
- Adjust the amount of syrup and macerated strawberries according to your taste preference for sweetness and fruitiness.
- You can substitute the non-dairy milk with any milk of your choice such as almond, oat, or regular dairy milk.
- If you prefer a smoother texture, strain the strawberry syrup before refrigerating.
- The syrup and macerated strawberries can be stored in the refrigerator for up to 3 days.
Find it online: https://mealsbykate.com/korean-strawberry-milk-recipe/
