Korean Strawberry Milk
Korean Strawberry Milk is a delightful drink that marries the sweetness of fresh strawberries with creamy milk, resulting in a refreshing beverage that’s simply irresistible. The vibrant pink color alone makes it a gorgeous addition to any table, perfect for brunch or an afternoon treat. The essence of this drink lies in the simple combination of fresh strawberries, a touch of sugar, and your choice of milk, creating a summer-worthy delight you can enjoy any time of year.
Table of Contents
I stumbled upon Korean Strawberry Milk during a visit to a trendy café in Seoul, and it quickly became a favorite. The contrast of the tart strawberry syrup against the creamy milk was enchanting, and I knew I had to recreate this experience at home. The best part? It’s incredibly easy to whip up, taking just about 20 minutes from start to finish. Whether you’re treating yourself or impressing guests, this luscious drink is sure to brighten anyone’s day. Let’s dive into making your own delightful version!
Why You’ll Love This Recipe
- Simple & Quick: Takes only about 20 minutes to prepare.
- Irresistible Flavor: The sweetness of strawberries paired with creamy milk creates a refreshing symphony of taste.
- Eye-Catching Appeal: Its beautiful pink hue makes it perfect for serving at gatherings or just for yourself.
- Flexible Serving: Great for breakfast, a snack, or a fun party drink.
- Diet-Friendly Options: Easily made vegan with non-dairy milk.
Ingredients You’ll Need
- 1 pound strawberries, finely diced (2 ¾ cups): Fresh strawberries are key here. Look for ripe, sweet strawberries, as they will enhance the flavor. Frozen strawberries can work in a pinch but may alter the texture.
- ¼ cup cane or brown sugar: This sweetener helps to draw the juices from the strawberries, creating a delicious syrup. If you prefer less sweetness, feel free to adjust to your taste or use a sugar alternative.
- Squeeze of lemon juice: A splash of lemon brightens the flavors and balances the sweetness of the strawberries. Lime can also be a zesty substitute!
- 2-3 cups unsweetened non-dairy milk: Use your favorite type, whether it’s almond, soy, or oat milk. Unsweetened versions keep it healthy and let the strawberry flavors shine through.
How to Make Korean Strawberry Milk
Macerate Strawberries: In a bowl, combine the ¾ cup of finely diced strawberries with 1 tablespoon of cane or brown sugar. Stir gently to coat the strawberries, allowing them to sit aside to draw out some juices. This process, known as macerating, enhances the strawberry flavor and prepares them for topping your drink.
Create the Syrup: In a saucepan, combine the remaining 2 cups of diced strawberries with 3 tablespoons of cane or brown sugar and a large squeeze of lemon juice. Place the mixture over medium heat and bring to a boil. Once boiling, reduce to a gentle simmer, stirring frequently for about 10 minutes. You want the strawberries to break down into a syrupy consistency with a fragrant aroma, so keep an eye on it to avoid burning.
Cool the Syrup: Once the syrup has developed that lovely thick texture, remove it from heat and transfer the saucepan to the fridge. Let it cool completely, allowing the flavors to meld, which will elevate your drink even more.
Assemble Your Drink: In a glass, add 2 to 3 tablespoons of the chilled syrup. Pour in ¾ cup of your chosen non-dairy milk—soy milk is particularly delicious here, but use what you love best. Throw in some ice to keep it refreshingly cold, and then sprinkle a tablespoon of the macerated strawberries on top. A quick stir will combine the beautiful layers, but don’t worry if some strawberries float; it adds to the charm of the drink! Feel free to adjust the sweetness with additional syrup or strawberries based on your mood.
Storing & Reheating
Store any remaining syrup and macerated strawberries in an airtight container in the refrigerator for up to a week. You can keep the syrup at room temperature for about two days, but refrigeration is advisable for longer storage. If you wish to make a larger batch, you can freeze the syrup in single serving portions for up to three months. Just remember, after freezing, the texture may change slightly, so give it a good stir before using it in your next glass of Korean Strawberry Milk.
Chef’s Helpful Tips
- To prevent the strawberries from being too mushy, don’t overcook them. You want a nice syrup without losing all the texture.
- If your syrup ends up too thick, simply stir in a small amount of water to reach your desired consistency.
- For an extra burst of flavor, consider adding a splash of vanilla extract when you mix your milk.
- Make a larger batch of syrup ahead of time. It’s a delight over pancakes or waffles too!
- You can adjust the sugar levels based on your sweetness preference—experiment to find your perfect balance.
Korean Strawberry Milk is not just a drink; it’s an experience that brings joy to every sip. With its luscious flavors and gorgeous presentation, it’s bound to become a favorite in your recipe repertoire. Whether you’re enjoying it alone or sharing it with friends, this refreshing treat is the perfect excuse to celebrate every day.
Recipe FAQs
Can I use frozen strawberries?
Absolutely, you can use frozen strawberries, especially when fresh ones are not in season. Just remember to thaw them before cooking to properly release their flavors into the syrup.
What can I substitute for cane or brown sugar?
If you prefer not to use sugar, try coconut sugar or even a natural sweetener like honey or agave syrup. Just remember that this may slightly alter the final flavor.
How can I make this recipe lower in calories?
You can reduce the sugar content by cutting back on the amount you use for macerating and in the syrup. Using unsweetened non-dairy milk also helps lower the overall calorie count.
Is Korean Strawberry Milk vegan?
Yes! By using non-dairy milk and skipping any animal-derived ingredients, this drink can easily fit into a vegan lifestyle.
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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: Stovetop
- Cuisine: Korean
Description
This Korean Strawberry Milk is a delightful blend of sweet syrup and creamy non-dairy milk. Enjoy the irresistible flavor of fresh strawberries in a simple, refreshing drink that’s perfect for any time of day!
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
- Take ¾ cup of diced strawberries and mix it with 1 tbsp of sugar to macerate. Let it sit aside to draw out the juices.
- In a pan, combine 2 cups of diced strawberries with 3 tbsp of sugar and a squeeze of lemon juice. Bring to a boil, then simmer for 10 minutes until the mixture is syrupy, stirring frequently.
- Allow the syrup to cool in the fridge until it's cold.
- In a glass, add 2-3 tbsp of the syrup, pour in ¾ cup of non-dairy milk (like unsweetened soy), and add ice. Top with 1 tbsp of the macerated strawberries. Stir well and adjust with more syrup or strawberries to taste. Serve and enjoy! Store the remaining syrup and macerated strawberries in the fridge.
Notes
For a thicker syrup, allow it to simmer a bit longer until it reaches your desired consistency.
Feel free to experiment with different non-dairy milk options based on your preference!
This drink is best enjoyed fresh, but the syrup can be stored for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 30g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
