Korean Strawberry Milk (딸기우유)

Korean Strawberry milk (ttalgi uyu) is made with sweet strawberry syrup, juicy bits of fresh strawberries, and cold milk swirled together to create beautiful layers. This is the strawberry milk I went back for every day in Korea, and I recreated it at home to capture those flavors with nothing artificial.

What is Korean strawberry milk?

Korean strawberry milk is made from real strawberries: a lightly cooked strawberry syrup plus fresh strawberry pieces, combined with milk. That is the big difference from the smooth, bright pink strawberry milk most of us grew up with, which is usually made with an artificial flavored syrup.

The defining feature is the chunks of fresh strawberry in the glass. In Korea, it is served unmixed, with the strawberry syrup beautifully swirled into the milk or left at the bottom with milk on top, so you give it a good stir before drinking. It is also not a smoothie or milkshake, since the milk is never blended with the fruit.

Strawberry milk in Korea: a winter cafe favorite

This surprises a lot of people. From my time spent in Korea, I’ve observed strawberries make their grand appearance in winter and continue through spring. Starting from December, cafes and bakeries roll out seasonal strawberry lattes, smoothies, and other strawberry drinks.

On cafe menus, you will see it as 딸기우유 (ttalgi uyu or strawberry milk) or 딸기라떼 (ttalgi latte or strawberry latte). Contrary to its name, strawberry latte doesn’t contain any coffee and is completely caffeine-free. The first time I ordered one, I expected coffee, but it turned out to be strawberry milk with extra froth and whipped cream. You may also see it listed on menus as fresh strawberry milk or 생딸기우유.

At home, I use fresh strawberries in the summer when they’re in season and frozen berries the rest of the year.

Ingredients

• Strawberries: 1 1/4 cups for the syrup (fresh or frozen) and 3/4 cup fresh strawberries diced into about 1 cm (1/3 inch) pieces.
• Sugar: granulated sugar sweetens and slightly thickens the syrup. Use less if you prefer your drinks less sweet.
• Milk: any milk you like. Dairy milk is the classic in Korea; see the milk section below for non-dairy picks.

How to make Korean strawberry milk

1. Puree the strawberries. Blend 1 1/4 cups of strawberries until smooth. If they are frozen, thaw them a bit in the microwave first or use a high-speed blender.

2. Cook the syrup. Add the puree, sugar, and 1/4 cup of the diced strawberries to a small pot. Bring to a boil and boil for 1 minute, then turn off the heat. The short boil thickens it to a syrup, not a jam.

Cool it completely. Let the syrup cool on the counter or chill it in the fridge. Cold syrup and cold milk keep the drink refreshing and the layers distinct.

Swirl the syrup into the glasses. Divide the syrup between two 16-ounce glasses and swirl it up the sides to make a pattern.

Assemble. Portion the remaining strawberry pieces in the glasses. Pour the milk in gently so you can see the pink and white layers. For a foamy top, froth the milk first.

Stir and serve right away. Stir until the milk turns pink, then drink immediately. Top with whipped cream if you like.

How I tested this recipe

I developed this recipe after drinking Korean strawberry milk nearly every day during a trip to Korea many years ago and still enjoy it every time I return. Depending on the café, you may see it called either strawberry milk or a strawberry latte.

Cooked syrup vs raw puree: I tested the strawberry syrup both cooked and uncooked. Boiling the puree with sugar for one minute thickened it just enough to create a syrupy consistency without turning it into jam. Skipping this step preserved a fresher strawberry flavor, but the puree was thinner and more watery and is best used the same day. I chose to write the recipe using the cooked method for the thicker texture and added fresh strawberry pieces for the bright strawberry flavor.

Cooking some of the fruit: I cook a third of the diced strawberries into the syrup and reserve the rest to add fresh to the glass. This added a lovely contrast between the soft, chunky strawberries in the puree and the fresh, juicy pieces.

Milk: After testing several types of milk, I found that full-fat dairy milk produced the creamy flavor and consistency most similar to the strawberry milk served in Korea, where dairy milk is typically used. When testing dairy-free milk, I got the best results with thicker plant-based milks, such as oat, soy, cashew, or hemp, because they achieved a creamy texture similar to cafes in Korea. I especially loved the results with my homemade coconut milk, which is thicker and creamier than store-bought varieties. I don’t recommend almond milk because it produced a very thin, watery drink.

Texture and temperature: Frothing the milk before pouring it created a luscious, foamy top. Make sure both the syrup and milk are cold before combining them, and serve the drink immediately for the best texture.

Sweetener: I tested this recipe with granulated sugar, honey, and agave. Although all three produced great results, I preferred plain sugar because it allowed the strawberry flavor to shine. During testing, I found that 1/4 cup of sugar provided the ideal sweetness, but adjust the amount based on how sweet or tart your strawberries are.

Fresh vs. frozen strawberries: Use whichever option is best and most readily available. If fresh strawberries are in season, use them. Otherwise, frozen strawberries work very well because they are typically picked at peak ripeness. I found that frozen strawberries created a slightly more watery puree, so I simmered it for an additional minute to achieve a thick, syrup-like consistency.

Variations and toppings

• Cafe-style strawberry latte: froth the milk and finish with whipped cream or a scoop of vanilla ice cream on top.
• Strawberry matcha: layer a matcha shot on top, like my strawberry matcha latte.
• Non-traditional toppings: caramel, chocolate, or matcha syrup.
• More Korean drinks: try my Korean banana milk (바나나 우유) next.

Make ahead and storage

Make the syrup up to 2 days ahead and keep it in an airtight container in the fridge. Once you combine the syrup, strawberry pieces, and milk, serve right away. Leftover syrup is great spooned over ice cream or yogurt, a trick one reader swears by.

Frequently Asked Questions

More recipes:

• Strawberry Matcha Latte
• Korean Banana Milk (바나나 우유)
• How to Make Homemade Coconut Milk with Fresh or Shredded Coconut
• Vietnamese Coffee (Iced or Hot)
• Strawberry Cheesecake
• Strawberry Sauce (Strawberry Glaze)