Simple, practical, and full of everyday flavour, Strawberry Milk Recipe (Korean Style) is a gluten-free, vegan Korean, World beverages made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Beverages
  • Cuisine: Korean, World

Ingredients

  • 150 grams or 10 to 11 medium-sized or 1 heaped cup strawberries (- chopped)
  • ¼ cup raw sugar (or white sugar, as required)
  • 70 grams or 4 to 5 medium-sized or 6 tablespoons strawberries (- finely chopped)
  • ¾ teaspoon vanilla extract (- divided)
  • 3 cups Almond Milk (or any plant based or dairy milk - divided)

Method

Macerating strawberries

  1. Rinse strawberries and drain all the water. Trim off the leaves and discard. Give the berries a quick chop.
  2. In a small to medium-sized sauce pan, add the chopped strawberries and sugar.
  3. Coat the strawberries in the sugar by gently stirring them, and set aside for 20 to 30 minutes. The sugar will dissolve and a syrup will appear.

Making strawberry syrup

  1. Place the sauce pan on the stove over low heat. Stir at intervals as the mixture gets heated up.
  2. Let the strawberry syrup come to a boil.
  3. When the syrup begins to boil remove from heat and place on your kitchen countertop. Mash with a vegetable masher, fork, wooden spoon or immersion blender until you achieve the consistency you desire.
  4. Check taste, and, if necessary, add more sugar. The syrup should have a flowing, drippy consistency, not thick like with a jam or sauce. Let it cool completely.

Making strawberry milk

  1. Before serving, finely chop 4 to 5 medium strawberries - about 6 tablespoons.
  2. Take 3 glasses and place 4 tablespoons of strawberry syrup in each glass.
  3. Top with 2 tablespoons each of finely chopped strawberries (if using) and ¼ teaspoon of vanilla extract in each glass.
  4. Pour in each glass 1 cup cold milk of your choice - any nut milk or dairy milk will work. While drinking, stir with a spoon to blend. Enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.