Korean Strawberry Milk
A delightful and refreshing beverage made with sweet strawberries and creamy non-dairy milk that captures the essence of summer.
Ingredients
Fresh Ingredients
- 1 pound strawberries (finely diced, divided into 2 cups and ¾ cup) Ripe strawberries are best for sweetness.
- ¼ cup cane/brown sugar Adjust sweetness to taste.
- 1 squeeze lemon juice Adds a hint of tanginess.
- 2-3 cups unsweetened non-dairy milk Soy or almond milk works well.
Instructions
Preparation
- Finely dice one pound of strawberries and separate into two portions: 2 cups and ¾ cup.
- In a bowl, mix the ¾ cup of diced strawberries with 1 tablespoon of sugar. Stir gently and set aside.
Cooking
- In a pan, combine the 2 cups of diced strawberries, 3 tablespoons of sugar, and a generous squeeze of lemon juice.
- Bring the mixture to a boil, then reduce to just above a simmer.
- Stir frequently for about 10 minutes until it breaks down and becomes syrupy.
- Remove the pan from heat and cool the syrup in the refrigerator.
Assembly
- In a tall glass, add 2-3 tablespoons of the strawberry syrup.
- Pour in ¾ cup of your chosen non-dairy milk and add ice cubes.
- Top with 1 tablespoon of the macerated strawberries and stir to combine.
- Adjust sweetness by adding more syrup or strawberries if desired.
Notes
For best flavor, use fresh, in-season strawberries. Store leftover syrup and macerated strawberries in airtight containers in the refrigerator for up to a week. Mix ingredients right before serving for the best taste.