Homemade Korean Strawberry Milk

Homemade Korean strawberry milk is made with fresh chunks of strawberries & homemade strawberry syrup made of pureed strawberries. A favorite Korean drink made with fresh strawberries!

If you haven’t tried Korean strawberry milk before, you have to try it! This is a simple and easy to follow recipe for homemade Korean strawberry milk with fresh strawberries. Nothing artificial in here! Made with a simple strawberry puree and chunks of fresh strawberries for texture, you’ll never want to go back to the store bought stuff. Use any kind of milk, non-dairy works too. I used homemade coconut milk for this Korean style vegan strawberry coconut milk.

What is Korean Strawberry Milk?

Korean strawberry milk is a popular drink in Korea served during the summertime in many cafes. Korean strawberry milk is different from regular strawberry milk because it’s made entirely of real strawberries. Nothing artificial here and no strangely processed strawberry syrup either.

The main defining characteristic of Korean strawberry milk is the fresh chunks of strawberries found inside for a bit of texture. These pieces of fresh strawberries add a lot of fresh strawberry flavor that I find missing in other strawberry milks. The strawberry syrup is made with fresh or frozen strawberries that’s then gently heated until it’s brought to a boil. This thickens up the strawberry puree just a bit so it’s sweet and syrupy but not too thick like a jam.

Next is the milk. You can use any kind of milk for this homemade strawberry milk though in Korea dairy milk is traditionally used. Add it in gently so that you can see the separation of strawberries and the milk. In Korea it’s served separately so you need to give it a good stir before drinking. In my case, I used homemade coconut milk for this recipe and it was fantastic! It made for an amazing vegan strawberry coconut milk!

I first had Korean strawberry milk while I was in Korea a few years ago. Once I tried it I had to go back for it everyday. Interestingly, it can go by two different names, strawberry latte or strawberry milk. I noticed some cafes served strawberry latte so I ordered it thinking there would be some caffeine in it but it was strawberry milk with a bit more froth and whipped cream on top. Sometimes it’s even served with a scoop of ice cream on top. This was a few years ago so things may have changed, but from what I can remember they were the same.

For my homemade Korean strawberry milk, I decided to use fresh made coconut milk. The flavors were so wonderful together! If you want to try homemade coconut milk, try out my recipe below:

How to Make Homemade Korean Strawberry Milk:

Start by making the strawberry syrup:

• Blend fresh or frozen strawberries until you get a strawberry puree.
• Add the puree with sugar and fresh strawberry pieces to a pot and bring to a boil.
• Boil for 1 minute and turn off the heat. Let this cool.
• In a small pot, add the strawberry puree, sugar, and a third of the cut strawberry pieces. Heat until it comes to a boil. Let it boil for 1 minute, turn off the heat, and let it cool on the counter or chill in the refrigerator. (Note: You can opt to skip the boiling step but I recommend you consume this the day of making it. The puree will also be more thin and watery but will have more fresh strawberry flavor as it’s not heated.)

Assemble the homemade strawberry milk:

• Add the cooled strawberry syrup to a tall glass. Swirl it up and around the glass to make a pattern.
• Next, add the fresh strawberry pieces to your glass.
• Finally, gently add in your milk of choice. Swirl it around to get a cool effect. Note: you can froth your milk before adding it to get a more luscious texture.

Additional Toppings for Homemade Korean Strawberry Milk:

Some of these are non-traditional toppings that you wouldn’t find in Korean strawberry milk but would still taste amazing.

• whipped cream
• ice cream
• caramel syrup
• chocolate syrup
• matcha syrup

Non-Dairy Alternatives:

• coconut milk (homemade coconut milk recipe)
• almond milk
• soy milk
• cashew milk
• hemp milk
• oat milk
• rice milk

Note: When using non-dairy milks, I recommend going with one that’s not too watery, such as soy, cashew, or hemp milk. It will get you the closest consistency to Korean strawberry milk since it’s not too watery and on the thicker side. Strawberry coconut milk has a good consistency if you use lite coconut milk.

Make sure the milk and syrup are chilled before combining together and serve immediately. You can keep the cooked strawberry syrup in the fridge for up to 2 days in an airtight container. The syrup can also be used on any desserts or drinks if you have leftovers.

If you want some foam on top, froth your milk before adding it or top with some whipped cream. Enjoy!

I hope you make this homemade Korean strawberry milk! Please share, rate, and comment below. I’d love to hear from you!

Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!

Thanks so much for stopping by!

You might like these other recipes!

*This post may contain affiliate links which means any purchases made through my link pay out a small commission without any extra cost to you. All opinions are my own and I only recommend products that I know, personally use, and trust. For more information, please see my Privacy Policy.

5 from 207 votes

Servings: 2 16 ounce drinks

Homemade Korean Strawberry Milk

By Jamie

Homemade Korean strawberry milk is made with fresh chunks of strawberries & homemade strawberry syrup made of pureed strawberries. A favorite Korean drink made with fresh strawberries!

Prep: 8 minutes mins

Cook: 2 minutes mins

Total: 10 minutes mins

SaveSaved Pin Rate Print

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Post Permalink Title

Email *

Save

Ingredients 

1x2x3x

• ▢ 1 ¼ cups strawberries, fresh or frozen can be used
• ▢ ¼ cup sugar, use less if you prefer your drinks less sweet
• ▢ ¾ cup fresh strawberries, cut into pieces, about 1 cm or 1/3 inch
• ▢ 2 cups any milk of choice (recommend coconut milk), I used coconut milk

Instructions 

• Puree the 1¼ cups of strawberries using a blender, food processor, or masher. If using frozen strawberries, you can thaw them a bit in the microwave or use a high speed blender. 
• In a small pot, add the strawberry puree, sugar, and a third of the cut strawberry pieces. Heat until it comes to a boil. Let it boil for 1 minute, turn off the heat, and let it cool on the counter or chill in the refrigerator. 

  (Note: You can opt to skip the boiling step but I recommend you consume this the day of making it. The puree will also be more thin and watery but will have more fresh strawberry flavor as it's not heated.)
• Take two 16 ounce glasses and add half of the cooled strawberry puree and half of the remaining cut strawberry pieces into each glass. Swirl it up and around the glass to make a pattern. Next pour half of your milk of choice into each glass and serve immediately. Optional: top with whipped cream.

Notes

• The cooked strawberry puree can be kept in an airtight container in the fridge for up to 2 days.
• Serve immediately once the puree and strawberry pieces are combined with the milk. 

Nutrition

Serving: 1g, Calories: 242kcal, Carbohydrates: 48g, Protein: 9g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 106mg, Potassium: 574mg, Fiber: 3g, Sugar: 44g, Vitamin A: 501IU, Vitamin C: 85mg, Calcium: 318mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!