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Homemade Korean Strawberry Milk with Fresh Strawberry Syrup

A tall glass filled with layered homemade strawberry milk, featuring crushed ice and strawberry puree swirls.
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Make creamy, cafe-style Korean strawberry milk at home using a quick, fresh strawberry syrup. This recipe skips powders for real fruit flavor, offering a refreshing and visually appealing drink ready in minutes.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon water
  • 1 cup cold milk (dairy or non-dairy for vegan option)

Instructions

  1. Combine the sliced strawberries, sugar, and water in a small saucepan.
  2. Cook over medium heat, stirring occasionally, until the sugar dissolves and the strawberries soften, about 5 to 7 minutes. The mixture will become syrupy.
  3. Use a fork or potato masher to gently crush the strawberries in the syrup until you reach your desired chunkiness. You want a thick, flavorful strawberry syrup.
  4. Remove the syrup from the heat and let it cool completely. This step is important for a cold drink.
  5. To assemble the Korean strawberry milk, place 2 to 3 tablespoons of the cooled strawberry syrup into the bottom of a tall glass.
  6. Add a few whole or halved fresh strawberries for presentation, if desired.
  7. Fill the glass with ice cubes.
  8. Pour the cold milk over the syrup and ice.
  9. Stir gently just before drinking to create the beautiful layered pink effect characteristic of cafe-style strawberry milk.

Notes

  • For a vegan strawberry milk alternative, substitute dairy milk with oat milk or coconut milk.
  • If you prefer a smoother syrup without fruit pieces, strain the cooled syrup through a fine-mesh sieve before using.
  • This homemade strawberry syrup stores well in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://gourmetgaze.com/homemade-strawberry-milk-recipe-quick-easy/