Cafe Style Korean Strawberry Milk (Printable Version)
A vibrant, creamy strawberry and milk drink with a hint of sweetness, perfect for a refreshing treat.
# What You Need:
→ Strawberry Sauce
01 - 1 cup fresh strawberries, hulled and diced
02 - 3 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Assembly
04 - 2 cups cold whole milk
05 - 2-4 fresh strawberries, sliced
06 - Ice cubes
# How to Make It:
01 - Combine diced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until strawberries soften and release their juices to form a syrupy consistency. Lightly mash with a fork to break down larger pieces, then remove from heat and allow to cool completely.
02 - Distribute the cooled strawberry sauce evenly between two tall glasses, ensuring each glass receives an equal portion of the sauce at the bottom.
03 - Place a few slices of fresh strawberries into each glass atop the sauce layer to provide additional texture and visual appeal.
04 - Slowly pour cold milk over the strawberry sauce and fresh strawberries in each glass. Add ice cubes if desired for extra chill.
05 - Gently stir the drink once or twice to create a marbled swirled effect between the red sauce and white milk. Serve immediately while cold.
# Expert Tips:
01 -
- Tastes like something youd pay $8 for at a fancy cafe but costs pennies to make at home
- The texture contrast between soft cooked strawberries and cold milk is absolutely addictive
- Ready in 20 minutes flat with ingredients you probably already have
02 -
- The sauce keeps in the fridge for up to a week, so I double the recipe and have strawberry milk on demand all week
- Room temperature strawberries cook faster and release more juice than cold ones straight from the fridge
03 -
- Wait until the sauce is completely cold before combining with milk, otherwise youll get weird texture separation
- The sauce thickens as it cools in the fridge, so dont panic if it looks thin right after cooking