Fresh, sweet, and refreshing, Korean strawberry milk is made with real strawberries for a tangy homemade treat. It's an easy, fruity drink you'll want to enjoy anytime.
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I still remember the first time I tried Korean strawberry milk. It was at a small cafe, and I was instantly hooked. The fresh strawberry chunks mixed with creamy milk felt so much more special than anything store-bought. It wasn't just a drink; it was a little moment of happiness in a glass.
Trying to save money, I started making it myself, and it quickly became one of my go-to treats. It's made with a few fresh strawberries, a bit of sweetener, and milk but the flavor feels like something you'd get in a fancy coffee shop. Plus, it's so much better than those bottled strawberry milks that taste artificial.
What I enjoy most is that it's flexible. Sometimes I make a big batch to chill in the fridge for my family, and other times I treat myself to a single glass when I need a pick-me-up. It's refreshing in the summer, cozy in the winter, and honestly, something I never get tired of. If you've never tried making this drink at home, you'll be surprised at how easy and fun it is.
Ingredients
- Fresh strawberries - Provide natural sweetness, vibrant flavor, and a chunky texture for the milk.
- Chilled coconut milk - Adds a creamy, dairy-free base with a rich flavor that pairs well with strawberries.
- Raw cane sugar replacement (Lakanto Golden) - Sweetens the drink without added sugar, keeping it healthier and low-carb.
- Water (optional) - Helps adjust the consistency of the strawberry syrup if needed.
- Fresh strawberries (garnish) - Enhance presentation and give an extra burst of fresh strawberry flavor.
- Fresh mint leaves - Add a refreshing aroma and a pop of color to the finished drink.
Scroll down to the recipe card for quantities used.
Instructions
Thoroughly wash and gently pat dry fresh strawberries, hull, then chop each piece. Equally, divide into two containers.
Transfer chopped strawberries from one of the containers into a blender.
Add ½ tablespoon sugar alternative. Add one to two tablespoons of optional water before (or after) adding the strawberries.
Pulse to puree the strawberries into a homemade strawberry syrup.
Divide strawberry puree into two small dessert glasses equally. Add reserved chunks of strawberries to each glass equally.
Using the same blender, pour in coconut milk and 2 tablespoons sugar alternative. Pulse until well-combined and frothy. Pour the coconut milk mixture over the fresh strawberries.
For garnish, make an incision at the bottom center of each strawberry, moving towards the stem, without removing the leaves. Place on the rim of each glass and garnish with fresh mint. Enjoy!!
Hint: Let the strawberry syrup cool completely before adding the milk. This keeps the drink from curdling and helps the flavors blend smoothly.
Variations
Here are some easy and fun ways to customize the Korean strawberry milk recipe so it feels more personal and fits different occasions:
- Switch up the milk - Try almond, oat, or regular dairy milk depending on your preference or dietary needs.
- Make it extra creamy - Add a spoonful of coconut cream or condensed coconut milk for a richer, dessert-like version.
- Try different sweeteners - Swap in honey, maple syrup, or traditional sugar if you prefer a different flavor profile.
- Add mix-ins - Stir in chia seeds, boba pearls, or even a scoop of vanilla ice cream.
- Change up the fruit - Use blueberries, mango, or peaches for a change of flavor that still keeps the drink fun and colorful.
- Serve it differently - Pour it over ice for a refreshing way to enjoy the drink in summer, or warm the milk slightly for a cozy winter treat. You can even add espresso for a delicious strawberry latte.
Tips
Top tip: Use the ripest strawberries you can find. Sweet, juicy berries make all the difference in flavor and color.
More Helpful Tips:
- Chill the serving glasses ahead of time for an extra-refreshing drink.
- Don't overcook the strawberries; simmer just until they break down into a syrup.
- Taste the syrup before adding it to the glass. Adjust the sweetness to your liking.
- Gently swirl the syrup and milk instead of fully mixing to create a café-style layered look.
- Serve immediately for the best freshness. The strawberries can settle at the bottom over time.
Serving suggestions
Fresh Korean strawberry milk is best served chilled in a clear glass to show off its beautiful layers of pink syrup and creamy milk. I like to add a few spoonfuls of fresh strawberry chunks at the bottom so every sip has some texture. For an extra cafe-style touch, garnish with a halved strawberry on the rim or a sprig of fresh mint.
This Korean drink also pairs perfectly with light desserts and snacks. Think of crisp sugar cookies, fluffy sponge cakes, or even a mini vegan cheesecake on the side to balance the fruity freshness. If you're planning a meal, it also works well after something savory like my Salmon Bowl for a refreshing finish.
Storage
You can store the homemade Korean strawberry milk in the refrigerator for up to 2 days, but it's best enjoyed fresh. If you'd like to prepare ahead, make the strawberry syrup first and keep it in an airtight container in the fridge for up to 5 days.
When ready to serve, simply stir the syrup into cold milk for the freshest flavor and texture. Avoid storing the mixed drink for too long since the fruit can settle at the bottom, and the milk may lose its creamy consistency over time.
FAQs
Yes! You can use whole milk, almond milk, oat milk, or any milk you prefer. The flavor and creaminess will change slightly, but it will still taste delicious.
Absolutely. The syrup can be prepared 3-4 days in advance and stored in the refrigerator. Just stir it into chilled milk when you're ready to serve.
It's traditionally served cold, which makes it refreshing and fruity. However, you can gently warm the milk and syrup together for a cozy variation during cooler months.
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Recipe
Korean Strawberry Milk
Ingredients
- 16 pieces medium fresh strawberries divided
- 1 cup chilled coconut milk
- 2 ½ tablespoons raw cane sugar replacement divided, I used Lakanto Golden
- 1 tablespoons water optional
GARNISH:
- 2 fresh strawberries
- fresh mint leaves
Instructions
- Thoroughly wash and gently pat dry fresh strawberries, hull, then chop each piece. Equally, divide into two containers.
- Transfer chopped strawberries from one of the containers into a blender. Add ½ tablespoon sugar alternative then pulse until strawberries are slightly puréed. Alternatively, add one to two tablespoons of water before (or after) adding the strawberries.
- Pour puréed strawberries into each glass equally. Add chopped fresh strawberries to each glass equally.
- Using the same blender, pour coconut milk and 2 tablespoons sugar alternative then pulse until well-combined and frothy. Pour coconut milk mixture over fresh strawberries.
- For garnish, make an incision at the bottom center of each strawberry, moving towards the stem, without removing the leaves. Place at the rim of each glass and garnish with fresh mint. Enjoy every sip.
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