There’s something magical about Korean cafés—they make even the simplest drinks feel gourmet. Korean Strawberry Milk is one such delight. Made with a sweet homemade strawberry purée, creamy dairy-free milk, and fresh strawberry chunks, this refreshing pink drink is as Instagrammable as it is delicious. The first time I tried it, I was hooked—bursting berry flavor, real fruit, and no artificial syrups.
This vegan version is completely dairy-free and takes just 10 minutes to whip up. Whether you’re serving it for brunch, a midday treat, or just want to enjoy something light and fruity, this Korean Strawberry Milk will hit the spot.
Ingredients
- 1 cup fresh strawberries, hulled and diced
- 1–2 tablespoons maple syrup (or any vegan sweetener)
- ¾ cup plant-based milk (almond, oat, or soy work well)
- Ice cubes (optional)
- Extra sliced strawberries for layering
Directions
1. Make the Strawberry Syrup
In a small saucepan, heat the strawberries and maple syrup over medium heat. Cook for 5–6 minutes, stirring occasionally, until the strawberries soften and release their juice.
2. Mash and Cool
Use a fork or masher to break down the cooked strawberries into a chunky purée. Allow to cool completely.
3. Assemble the Drink
Add strawberry purée into a tall glass. Layer with fresh strawberry slices. Pour in chilled plant-based milk and give it a light stir.
4. Serve Immediately
Serve cold over ice if desired, and enjoy the layered, fruity beauty.
Why You’ll Love It
- No artificial flavors: Real strawberries only
- Dairy-free and vegan: Perfect for plant-based lifestyles
- Visually stunning: Beautiful layers make it café-worthy
- Kid-approved: Naturally sweet and fun to drink
Related Recipes
If you’re craving more fruity delights, check out these beautiful recipes from our site:
- Looking for a vibrant dessert ? Try our Pistachio Lemon Cake Loaf —a creamy and refreshing sip with tropical vibes.
- Don’t miss our Blackberry Lime Cheesecake Cupcakes
Storage Tips
| Storage Method | Duration |
|---|---|
| Refrigerated | Up to 2 days |
Prepare the strawberry syrup ahead and store separately in a jar. Assemble just before serving for best freshness.
FAQs
Q1: Can I use frozen strawberries?
Yes, just thaw them first and drain excess water before cooking.
Q2: What milk works best?
Oat milk gives a creamy texture, but almond and soy work well too.
Q3: Can I sweeten it without maple syrup?
Absolutely—agave, coconut sugar syrup, or stevia can be used.