Ingredients
Scale
- 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