Cafe-Style Homemade Korean Strawberry Milk with Fresh Syrup
Make creamy, cafe-style Korean strawberry milk at home using a simple, fresh strawberry syrup. This recipe uses real fruit for a naturally sweet, vibrant pink drink that is better than store-bought options.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 2 servings 1x
- Category: Beverage
- Method: Stovetop and Assembly
- Cuisine: Korean Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 cups cold milk (dairy or non-dairy for a vegan option)
- Ice cubes (optional)
Instructions
- Prepare the Strawberry Syrup: Combine the sliced strawberries, sugar, and water in a small saucepan.
- Heat the mixture over medium heat. Stir occasionally until the sugar dissolves and the strawberries begin to break down, about 8 to 10 minutes.
- Reduce the heat to low and simmer for 5 minutes, gently mashing the strawberries with a spoon to release their juices and create a thick syrup.
- Remove the syrup from the heat and let it cool completely. You can strain out the solids for a smooth syrup, or leave some fruit pieces for texture.
- Assemble the Milk: In a glass, place a few spoonfuls of the cooled strawberry syrup at the bottom.
- Fill the glass with ice cubes, if using.
- Pour the cold milk over the syrup and ice.
- Stir gently to combine the layers, creating the signature pink color. Serve immediately.
Notes
- For a vegan strawberry milk option, substitute dairy milk with oat milk or coconut milk.
- You can make the strawberry syrup ahead of time and store it in an airtight container in the refrigerator for up to one week.
- To achieve the layered cafe look, pour the milk slowly over the back of a spoon resting on the syrup layer.
Nutrition
- Serving Size: 1 glass
- Calories: 250
- Sugar: 30
- Sodium: 80
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 25