Craving a sweet and refreshing treat? This Korean-style strawberry milk is a game-changer! Fresh, ripe strawberries are gently mashed and blended with just the right amount of sugar, creating a vibrant berry base that’s as beautiful as it is tasty. Then, it’s topped with your favorite milk to create a luscious, creamy drink that feels like a signature creation from your own home café.
It’s absolutely delicious and sweet—it might just become your favorite way to enjoy strawberry milk!
What is Korean Strawberry Milk
Korean-style strawberry milk (딸기 우유) has become a popular treat in Korea over the past few years, especially during strawberry season when cafes proudly feature it on their menus. And it’s easy to see why!
Made with just three simple ingredients – fresh strawberries, sugar, and milk – it’s the perfect blend of sweetness and freshness. The process couldn’t be simpler. Mash or crush clean, trimmed strawberries with a masher or your fingers, mix them with sugar, and let the flavors meld together. Once the syrup thickens, scoop a few spoonfuls into a glass, pour over your favorite milk, and voila!
Seriously, this is the best kind of strawberry milk I’ve ever had. Sweet, vibrant, delicious, and incredibly refreshing, it will spoil you for any store-bought version. One sip, and you’ll never look at other strawberry milk the same way again!
Tips for Perfect Korean Strawberry Milk
- Korean strawberry syrup (딸기청) is traditionally made with a 1-to-1 ratio of strawberries to sugar, which helps extend its shelf life to about two weeks. However, for this recipe, I’ve adjusted the ratio to 1-to-0.5. I find the 1-to-1 ratio too sweet, and the reduced sugar creates a more balanced flavor. If you prefer an even less sweet syrup, you can lower the ratio further, down to 1-to-0.2.
- I’ve only tested this recipe with raw sugar and white sugar, so I can’t speak for other sweeteners. Between the two, raw sugar is definitely the winner. Since it’s less processed, it adds a deeper, richer flavor and gives the syrup a luscious finish.
- Don’t forget to chill your strawberry syrup in the refrigerator! Not only does this improve its flavor when added to milk, but it also allows the remaining sugar crystals to dissolve into the syrup, creating a smoother and more enjoyable texture.
Ingredients
- 140g / 5 ounces fresh strawberries, washed and hulled (frozen strawberries can also be used)
- 70g / 2.5 ounces raw sugar (or white sugar)
- 2 cups of milk (your choice, I used full cream milk)
- (Optional) 2-3 ice cubes
How to Make Korean Strawberry Milk
1. Dice the strawberries into small pieces or mash them using your hands or a masher. You can also combine both methods for a more interesting texture.
If using frozen strawberries, you can use a blender. Add the frozen strawberries and 2 tablespoons of hot water to the blender, and gently mix them to lightly thaw the strawberries. Set the blender to the lowest speed and blend until you achieve your desired texture. (Blending for a short burst will give you a chunkier texture, while blending a bit longer will result in a smoother texture.)
2. Transfer the diced, mashed, or puréed strawberries to a medium-sized bowl and add the sugar. Mix well, then cover the bowl and chill it in the refrigerator for 1–2 hours.
3. Prepare the serving cups and add 4 tablespoons of strawberry syrup to each cup. (Feel free to adjust the amount based on your preference.) Pour the milk over the syrup and serve immediately. To enjoy, mix the milk and strawberry syrup thoroughly with a straw.
More Korean Drinks to Enjoy
Try a world of flavors with these Korean drinks that are both refreshing and unique! From creamy to tangy options, there’s something special here for every taste!
Irresistibly Easy and Delicious Korean Strawberry Milk
Ingredients
- 140 g fresh strawberries (or frozen strawberries), (5 ounces), washed and hulled
- 70 g raw sugar (or white sugar), (2.5 ounces)
- 2 cups milk (your choice, I used full cream milk)
- 2-3 ice cubes (optional)
Instructions
- Dice the strawberries into small pieces or mash them using your hands or a masher. You can also combine both methods for a more interesting texture.If using frozen strawberries, you can use a blender. Add the frozen strawberries and 2 tablespoons of hot water to the blender, and gently mix them to lightly thaw the strawberries. Set the blender to the lowest speed and blend until you achieve your desired texture. (Blending for a short burst will give you a chunkier texture, while blending a bit longer will result in a smoother texture.)
- Transfer the diced, mashed, or puréed strawberries to a medium-sized bowl and add the sugar. Mix well, then cover the bowl and chill it in the refrigerator for 1–2 hours.
- Prepare the serving cups and add 4 tablespoons of strawberry syrup to each cup. (Feel free to adjust the amount based on your preference.) Pour the milk over the syrup and serve immediately. To enjoy, mix the milk and strawberry syrup thoroughly with a straw.
Notes
- You can adjust the sugar level per your liking. If you don’t naturally like a sweet taste, you can reduce it down further to a 1 to 0.2 ratio.
- I can’t speak for other types of sweeteners, but when I compared the outcome between the raw sugar and white sugar, raw sugar gives more depth of flavor and luscious result.
- Be sure to chill the strawberry syrup in the refrigerator. It will make the milk tastier.
- It is best to consume the milk on the day of making it.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
