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Korean Fresh Strawberry Milk Recipe

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A refreshing Korean café-style strawberry milk made with juicy fresh strawberries, sugar, and cold creamy milk. Mashed berries and diced strawberry pieces create beautiful pink swirls and fresh fruit texture in every sip.

Ingredients

  • 2 cups fresh strawberries, hulled and divided
  • 1/3 cup granulated sugar
  • 2 cups cold whole milk
  • 1/2 teaspoon vanilla extract, optional
  • 1 cup ice cubes, optional
  • 1/4 cup extra diced strawberries, for serving, optional

Instructions

  1. Wash 2 cups fresh strawberries thoroughly, remove the green tops, pat dry, and chop into small pieces.
  2. Place 1 1/2 cups of the chopped strawberries in a bowl and add 1/3 cup granulated sugar.
  3. Mash the strawberries and sugar with a fork or potato masher until the berries release plenty of juice but small pieces of fruit remain.
  4. Let the strawberry mixture rest for 10–15 minutes, allowing the sugar to draw out the juices and create a naturally thick strawberry syrup.
  5. Finely dice the remaining 1/2 cup strawberries and stir them into the mashed strawberry mixture. Stir in 1/2 teaspoon vanilla extract if using.
  6. Divide the strawberry mixture evenly between 2 large glasses, using about half of the mixture in each. For visible swirls, spread some of the mixture along the inside walls of each glass.
  7. Add about 1/2 cup ice cubes to each glass if desired.
  8. Slowly pour 1 cup cold whole milk into each glass. Top each serving with 2 tablespoons extra diced strawberries if desired.
  9. Stir thoroughly before drinking so the strawberry syrup and fruit combine with the cold milk. Serve immediately.

Notes

  • Use ripe, sweet strawberries for the strongest fresh fruit flavor. Adjust the sugar to taste when berries are especially sweet.
  • For extra-creamy strawberry milk, replace 1/2 cup of the whole milk with 1/2 cup half-and-half.
  • For a dairy-free version, replace the whole milk with an equal amount of oat, soy, almond, or coconut milk.
  • For strawberry matcha milk, top each prepared glass with a small amount of concentrated matcha.
  • Thawed frozen strawberries can be used when fresh berries are unavailable, but drain excessive liquid before mashing.
  • The prepared strawberry mixture can be stored in an airtight container in the refrigerator for 2–3 days.
  • Once combined with milk, refrigerate the drink and consume within 24 hours. Stir thoroughly before serving because the fruit naturally settles.
  • Freezing the finished strawberry milk is not recommended because it can negatively affect the texture of the fruit and milk.

Nutrition

Find it online: https://thefamilycooking.com/korean-fresh-strawberry-milk-recipe/