Korean Strawberry Milk
A refreshing sweet drink combining ripe strawberries and creamy milk—this Korean-style strawberry milk is creamy, fragrant, and beautifully pink.
Why You’ll Love This Recipe
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Uses just a few simple ingredients but delivers big, bright flavor.
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More natural than store-bought strawberry milk; the real fruit shines through.
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Easily customizable (milk type, sweetness, texture) so you can adapt to your taste or dietary preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Fresh strawberries (or frozen, if fresh are unavailable)
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Sugar
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Milk (any kind—dairy, or plant‑based)
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Ice (optional)
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Optional: extra chopped strawberries for garnish or texture
Directions
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Prepare strawberries: Wash, hull, and slice (or roughly chop) the strawberries. If using frozen, thaw slightly or use a blender.
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Make strawberry syrup or puree:
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Combine the strawberries with sugar. Let them sit so sugar draws out the juice.
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Cook on low‑to‑medium heat until the strawberries soften and begin to release more juice; stir so it doesn’t burn. Stop when you reach a syrupy consistency or the level of fruit chunks/purée you like.
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Let the mixture cool completely.
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Assemble the drink:
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Spoon a few tablespoons of the cooled strawberry syrup/purée into a glass.
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Add ice if desired.
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Pour the milk over the strawberry base. Stir gently to mix.
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Garnish (optional): Top with chopped fresh strawberries or extra fruit pieces for texture.
Servings and timing
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Servings: Makes about 2 glasses (adjust up or down proportional to ingredient quantities).
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Prep time: ~10‑15 minutes
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Cook time: ~5‑10 minutes (for syrup/purée)
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Chill time (optional, for best flavor): ~1‑2 hours if you let the syrup rest/cool fully before use
Variations
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Use plant‑based milk (almond, oat, soy, coconut) instead of dairy to make it dairy‑free.
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Sweeten with honey, maple syrup, or other sweeteners instead of sugar.
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Leave chunks of strawberries for texture or blend more smoothly depending on preference.
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Add a hint of vanilla extract for subtle flavour depth.
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For a frothy version, blend the milk slightly before pouring in.
Storage/Reheating
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Store leftover strawberry syrup or purée in an airtight container in the refrigerator. It should keep for about 5‑7 days.
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The assembled milk drink is best consumed immediately (ice will dilute; texture may change).
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No need to reheat. If storing syrup, use cold or chilled when making a fresh glass.
FAQs
What kind of strawberries work best?
Fresh ripe strawberries give the best flavor. Frozen can be used in a pinch but may be a bit more watery and less vibrant.
How much sugar should I use?
It depends on your sweetness preference. The recipes often use a 1:1 ratio of strawberries to sugar, but you can reduce that to make it less sweet—many versions use about half as much sugar.
Can I use non‑dairy milk?
Yes. Almond, oat, coconut, soy, or other plant milks work well. Different milks will affect flavor and creaminess.
Do I need to cook the strawberries?
Cooking helps deepen the strawberry flavor, release juices, and slightly thicken the syrup. But if you prefer a fresher, more raw flavor, you can macerate them with sugar and skip cooking—just use immediately.
Can I make the syrup in advance?
Absolutely. The strawberry syrup or purée can be made in advance, stored in the fridge, and used when needed.
How long does the syrup keep?
Stored in a clean airtight jar in the refrigerator, it should last around 5‑7 days (sometimes up to 2 weeks with high sugar content).
Will the milk curdle with acidic fruit or lemon?
If you add strong acid (like lemon juice) to the strawberry part, it might affect the milk. Best to avoid adding acid or use very little, and mix gently.
Can I make it without cooking (no heat)?
Yes, by macerating the strawberries (just sugar + fruit) and letting them sit to draw out juice. It’s less shelf stable and must be used the same day.
Is it healthy?
It’s more nutritious than many flavored milks because of the real fruit. But sugar content can make it high in added sugars, so adjust sweetness accordingly. Using whole or non‑dairy milks adds protein and other nutrients depending on choice.
How to get that pretty pink swirl effect?
First put the strawberry syrup or purée in the glass, swirl it up the sides a little, then add milk slowly. Pour milk gently to keep layers distinct, then stir just before drinking.
Conclusion
Korean strawberry milk is a simple but delightful drink—you get fresh fruity flavor, creamy richness, and a gorgeous pink tone, all with minimal fuss. Whether you want something sweet for a hot day or just a pretty treat, this recipe delivers. Let me know if you want a specific measurement version (ml / grams) or adapted to what you have on hand, and I’ll send one!
