Easy Korean Strawberry Milk

I am the biggest K-drama fan. Given me anything Korean, I will dive into it, and their recipes are God to me. From Korean pickled radish to Korean braised potatoes to Korean corn cheese, I’ve tried it all.

So, even though it’s cold, when I learned about Korean strawberry milk, I just had to make it. Plus, with berries in season, I didn’t want to miss the opportunity to create another healthy, happy (and somewhat indulgent) drink!

My home has had it for a couple of weeks now. It’s devastatingly good and a fantastic break from the hearty, heavy winter food.

Why you'll love homemade strawberry milk?

• Swell way to brighten up mornings.
• A great dessert to conclude dinner with a sweet note
• There’s something about the cool, creamy sip of strawberry and milk that just hits!
• Pretty, pink, and full of fresh strawberry flavor in different textures, from purée to chunks, the drink is a sensation—visually enchanting and mouth-watering.

Ingredients & swaps

Strawberries: There are two ways to make this Korean strawberry milk drink. You can either cook the berries (as I did) or directly use the macerated strawberries. The latter is more perishable and works if you’re planning to make the sweet drink the same day. On the other hand, cooking preserves the syrup and increases its shelf life.

Milk: My preference for this Korean drink recipe was homemade almond milk. Trust me, once you’ve tried fresh, creamy almond milk made at home, you’ll never return to store-bought. Cashew milk or oat milk will also work here.

Sugar: The original recipe for this Korean sweet drink calls for a 1:1 ratio of sugar and fruit. But that is just too much sugar for me, so I use far less. It’s also why I needed to cook the strawberry sugar. 

If you stick to the original ratio, then even without cooking, the macerated berries will last a long time. Why? Because the sugar acts as a preservative, prolonging its shelf life.

See the recipe card for full information on ingredients and quantities.

How to make strawberry milk?

Step 1: Wash the strawberries well.

Step 2: Dry and slice into small pieces.

Step 3: Toss them with sugar and set aside for 5 minutes for the juices to macerate.

How to make strawberry syrup?

Step 4: Transfer to a saucepan and, on low-medium heat, cook till the berries soften, and the juices start running. About 5 to 7 minutes.

Step 5: Cool the strawberry syrup mixture completely.

Step 6: Transfer to a sterilized jar.

Step 7: When you’re ready to make fresh Korean strawberry milk, put 3 to 4 tablespoons of the syrup in a glass.

Step 8: Top with your milk of choice. Garnish with diced strawberries.

Final Step: Serve the fresh strawberry milk!

How to serve?

While you’re welcome to enjoy Korean strawberry milk as-is, I have to say that with whipped cream or a scoop of vanilla, it’s true heaven.

But even in its most basic form, milk with strawberry is an absolute delight during the bleak winter months.

Pro tips

• How to clean strawberries: Give the fruit a good rinse. Then soak in a big bowl of water mixed with baking soda and vinegar. The froth of the two chemicals pulls out all impurities.
• Drain the bowl. Rinse the berries again, so there is no trace of baking soda. Spread it on a kitchen towel to dry.
• Don’t feel like cutting fruit? Blitz the strawberries into a purée. Keep it smooth or a little chunky—the choice is yours.
• Constantly stir the berries while cooking the Korean strawberry syrup so it doesn’t burn.
• Homemade strawberry syrup stays good in the refrigerator for a couple of weeks, so make it ahead and keep using portions of it to whip up a Korean strawberry milk whenever the mood strikes.
• Don’t forget to sterilize the jar. It kills all germs and bacteria and makes the syrup last longer.
• Never transfer hot strawberry syrup into a cool glass jar. It will shatter. So, make sure the strawberries have cooled completely.