FRESH Korean Strawberry Milk (Korea Cafe Style)
Go stock up on some strawberries, and let’s make FRESH Korean Strawberry Milk from scratch! Refreshing, delicious, and easy to make at home, fresh Korean strawberry milk is my go-to drink every summer. Make extra because this homemade strawberry syrup tastes amazing on top of ice cream, milk bread, and waffles, and even use it to make delicious drinks!
Korean Strawberry Milk
Korean Coffee Shop Fresh Strawberry Milk
I remember my first time seeing Fresh Korean Strawberry Milk at my local Korean Coffee Shop, it is the most aesthetically pleasing drink ever, and I had to try it.
After the first sip, I immediately fell in love; it was so tasty it felt like I was eating a slice of strawberry shortcake!
The strawberry is sweet and super fresh. You get chunks of delicious strawberries with no artificial flavoring.
There are many ways to make Fresh Korena Strawberry Milk, but this is the go-to version that I find to be the easiest and freshest.
Korean Strawberry Milk Ingredients
- 1.5 lb Strawberries
- ¼ cup Sugar
- 3 tablespoons honey
- 1 tablespoon Lemon Juice
- Milk or Coconut Milk
Homemade Strawberry Syrup
Fresh Strawberry Syrup for Korean Strawberry Milk is SUPER easy to make, and the best part?
It is done with only four simple ingredients with no artificial flavor! All you need is fresh strawberries, honey, sugar, and lemon juice.
The syrup can be made in bulk and last in the fridge for three weeks. You can also store the Korean Fresh Strawberry Milk premade in a jar and just shake it up when you are ready to drink!
Prepping Strawberries For Jam
I get my strawberries from Costco and local farmers.
It is crucial to get FRESH strawberries and clean them ahead of time to ensure that syrup can last a long time.
I like to clean my strawberries by giving a quick rinse in the sink with cold tap water, and then I let them soak in baking soda and water for 10 minutes before rinsing them off with cold running water and patting everything dry.
You can also use salt water or vinegar instead of baking soda. Since we are making a syrup, if any parts of the strawberries are slightly bruised, just cut that part off, but you can use the rest of the strawberries.
Fresh Milk
My favorite way of making Strawberry Milk is usually regular milk. If you are lactose intolerant, you can swap the milk with coconut milk, which will taste just as delicious. Or, you can use oat milk or almond milk for an even creamier version.
How To Make Korean Strawberry Milk
- Cut strawberries into cubes and add ⅔ of the strawberry into a pot.
- In the pot, add honey, sugar, and lemon juice. Mix well to ensure all the strawberries are coated in sugar.
- Turn the heat to medium and let it simmer for 15 minutes until the strawberry gets soft; keep stirring to prevent it from burning.
- After 15 minutes, add the remaining strawberries and gently mix to cook for another 2 minutes.
- Store the strawberry in a glass jar, and once it has cooled down, it can last in the fridge for three weeks.
- Add around 2-4 tbsp syrup, pour in the milk, and ice. Shake it all up together when you are ready to drink!
Do you want more KOREAN recipes? Here are some of my go-to recipes that are super easy to make at home and are delicious!
- Korean Spinach Salad 2 Ways (Sigumchi Namul)
- Spicy Korean Cucumber Salad (10 Minutes ONLY!)
- Japchae – Korean Glass Noodle Stir-fry
- Bean Sprout Side Dish – Kongnamul Muchim
FRESH Korean Strawberry Milk
By Tiffy Cooks
Ingredients
- 1.5 lb Strawberries
- ¼ cup Sugar
- 3 tablespoons honey
- 1 tablespoon Lemon Juice
- Milk or Coconut Milk
Instructions
- Cut strawberries into cubes and add ⅔ of the strawberry into a pot.
- In the pot, add honey, sugar, and lemon juice. Mix well to ensure all the strawberries are coated in sugar.
- Turn the heat to medium and let it simmer for 15 minutes until the strawberry gets soft; keep stirring to prevent it from burning.
- After 15 minutes, add the remaining strawberries and gently mix to cook for another 2 minutes.
- Store the strawberry in a glass jar, and once it has cooled down, it can last in the fridge for three weeks.
- Add around 2-4 tbsp syrup, pour in the milk, and ice. Shake it all up together when you are ready to drink!
Greetings! Very useful advice in this particular article! Its the little changes that will make the largest changes. Many thanks for sharing!
Super tasty and refreshing, My kids loved it!
Hi there! How is it that the milk doesn’t curdle from the lemon juice?
So lovely
Hi AK, the sugars and the cooking reduces the acidity of the lemon juice from the jam, so it’s not strong enough to curdle the milk, and instead mixes together for that fruity creaminess. I love making this jam!
Tiffy