This fresh Korean strawberry milk is the perfect answer for the summer heat. It’s creamy, refreshing, and absolutely delicious from all the chunks of fresh strawberries.
I love cafe drinks. My favorite pastime is visiting all the local cafes in my city, grabbing a nice latte, a small snack, and getting to work on my laptop.
One cafe my friend and I recently visited was very…obscure. Maybe not so-much hidden to the locals of that neighbourhood, but to us living in the outskirts of the city, this was new. Imagine houses upon houses and right in the middle of it is a tiny Korean cafe that seems to blend in with its surroundings. It was incredibly unassuming from the outside, but the interior was beautiful, acting as both a cafe and a flower shop!
They sold these perfect strawberry lattes with chunks of fresh strawberries. It was refreshing, creamy, and not overly-sweet which I loved. It’s all I thought about when developing this recipe.
What is Korean Strawberry Milk?
Korean strawberry milk is a refreshing iced drink popular amongst Korean cafes.
What differentiates it from standard strawberry milk is its use of macerated and/or mashed strawberries to make a thick, chunky syrup with bits of fresh strawberries. The drink is then topped with milk and ice to complete the iced latte.
Instructions
Prepare the strawberry syrup by combining together the strawberries, sugar, honey, and lemon juice in a pot. Bring this to a boil, then let simmer over medium heat for 10 minutes until the strawberries have broken down and is thick and syrup-like in consistency. Set aside and let cool completely in the fridge.
To prepare the macerated strawberries, toss together the diced strawberries and sugar until fully coated. Let this sit in the refrigerator for at least 30 minutes to draw out its juices.
To assemble, add about 3-4 tbsp of the cooled strawberry syrup (depending on your sweet preference) to the bottom of the your glass. Add in about 1 tbsp of the macerated strawberries, a handful of ice, and fill to the top with milk (~1 cup). Serve immediately, enjoy!
How to store the strawberry syrup
If you’re not planning to use the strawberries right away, be sure to keep them refrigerated to minimize spoiling.
The strawberry syrup and macerated strawberries can be stored in an air-tight container and kept for about 3 days.
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Fresh Korean Strawberry Milk
Course: Snacks, DrinksCuisine: Korea3-4
servingsThis fresh Korean strawberry milk is the perfect answer for the summer heat. It’s creamy, refreshing, and absolutely delicious from all the chunks of fresh strawberries.
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Ingredients
Milk of choice
Ice
- Strawberry Syrup
2 cups (~300 g) strawberries, diced
1/4 cup sugar
1 tbsp honey
1/2 tsp lemon juice
- Macerated Strawberries
1 cup (~150 g) strawberries, diced
1 tbsp sugar
Directions
- Prepare the strawberry syrup by combining together the strawberries, sugar, honey, and lemon juice in a pot. Bring this to a boil, then let simmer over medium heat for 10 minutes until the strawberries have broken down and is thick and syrup-like in consistency. Set aside and let cool completely in the fridge.
- To prepare the macerated strawberries, toss together the diced strawberries and sugar until fully coated. Let this sit in the refrigerator for at least 30 minutes to draw out its juices.
- To assemble, add about 3-4 tbsp of the cooled strawberry syrup (depending on your sweet preference) to the bottom of your glass. Add in about 1 tbsp of the macerated strawberries, a handful of ice, and fill to the top with milk (~1 cup). Serve immediately, enjoy!
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