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Korean Strawberry Milk

An aesthetic and refreshing cafe-style drink featuring layers of homemade fresh strawberry syrup, whole milk, and ice. Naturally sweet and perfectly chunky.
Print Recipe
Prep Time 15 minutes
Maceration Time 30 minutes
Total Time 15 minutes
Servings: 2 drinks
Course: Beverage, Breakfast, Snack
Cuisine: Korean, Summer
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Base
  • 1 lb fresh strawberries washed and hulled
  • 0.33 cup granulated sugar adjust to taste
Assembly
  • 2 cups whole milk 1 cup per serving glass
  • 2 handfuls ice cubes generous amount

Equipment

  • Medium mixing bowl
  • Potato masher or muddler
  • Tall serving glasses
  • Cutting board and knife

Method
 

  1. Wash, dry, and remove the hulls from the fresh strawberries.
  2. Take 1/4 of the strawberries, dice them into small cubes, and set them aside.
  3. Place the remaining strawberries in a bowl with the granulated sugar. Mash thoroughly with a potato masher until broken down and pulpy.
  4. Let the mashed strawberries sit for 15-30 minutes so the sugar dissolves into a natural syrup.
  5. Fold the reserved diced strawberries into the mashed strawberry syrup.
  6. Spoon the strawberry mixture evenly into the bottom of two tall glasses.
  7. Fill the glasses with ice cubes.
  8. Pour 1 cup of cold milk into each glass over the ice.
  9. Serve immediately with a wide straw or long spoon, stirring well before drinking.

Notes

Do not blend the strawberries! The chunky texture is essential for the authentic Korean cafe experience.