Strawberry milk is popular at cafes in Korea, and for good reason! There’s really no comparison between this homeade strawberry milk and the store bought version. The flavors are mind blowing and it’s SO simple to make!
I used 15 large strawberries for this recipe, which worked out to be about 1 lb. I make sure to hull my strawberries to remove the bitter white core in the top center. It’s a bit time consuming but I think it’s completely worth it! I know there’s the straw technique, but it seems like you’re wasting the bottom part of the strawberry when doing this…
You can adjust this recipe to suit your tastes and the ingredients you have. If you prefer sweeter milk, or your strawberries are not that sweet, you can certainly add more sugar. I used vanilla almond milk for this recipe, but you can use anything you like. For even more flavor, you can even add vanilla extract!
The most important tip…
Use fresh, sweet strawberries for the best flavor. I tried this recipe with sour, unripe strawberries and it wasn’t the best…
Technique and Instructions
Start off by mashing your strawberries. I used a mortar in pestle which I use for so many other dishes too! It’s really helpful if you cook often and has so many uses. I prefer using a mortar and pestle because it’s the “old-fashioned” way of cooking and keeps the integrity of the food. You can control this more when pounding the pestle, as opposed to a food processor where it’s very easy to go overboard and over-puree your ingredients.
Then, over medium-high heat you want to boil the mashed strawberries and sugar together. I use a non-stick pan for this and give it a stir occasionally. It will begin to bubble and you want to cook this until the mixture has reduced by half. I prefer a not too sweet taste, but certainly add more sugar if desired.
Next, I poured my reduced strawberries into a glass jug with a cap. Then I topped with vanilla almond milk (delicious, by the way) and left some room at the top so I could shake it to mix the contents together. Then I chopped the remaining strawberries and added it to the milk.
Watch my video tutorial below!
Korean Cafe Homeade Strawberry Milk
- Yield: 1 large bottle 1x
Ingredients
- 1 lb strawberries, hulled (15 strawberries was 1 lb for me)
- 2 tbsp cane sugar
- 3 cups milk of your choice
Instructions
- Hull all of the strawberries to remove the sour core. Mash all but 5 of the strawberries by placing it into a ziplock bag and using a rolling pin to mash. Alternatively, you can use a food processor or blender.
- Heat the strawberries and sugar on the stove using medium-high heat until the mixture has reduced by half and it has a jam-like consistency. Add this to an enclosed pitcher.
- Add the milk to the pitcher as well, leaving some room to allow you to shake the pitcher more easily.
- Shake the pitcher until the strawberry jam and milk are completely mixed. You can choose to strain it for a smoother texture, or leave it in the strawberry milk. I prefer to leave it in!
- Then, dice the remaining strawberries and use his to top your strawberry milk!
- Keep chilled and enjoy! Also – the flavors develop even more the next day!
Notes
Use fresh, sweet strawberries for best results!
Keywords: Korean cafe, homeade, strawberry milk, recipe
