Korean strawberry milk
by Korean Strawberry Milk is a delightful and refreshing drink that’s perfect for any occasion. Made with fresh chunks of strawberries and our homemade strawberry compote with no refined sugar, it’s naturally sweet and dairy-free. This recipe brings a taste of summer to your glass.
Plus, you can prepare the compote ahead of time, making it a quick and convenient treat. Enjoy the perfect blend of creamy milk and sweet strawberries in every sip!
What is Korean strawberry milk?
Korean Strawberry Milk is a refreshing summer drink made entirely with real strawberries. Unlike regular strawberry milk, it features fresh chunks of strawberries and a beautiful strawberry syrup swirling pattern on the glass.
I use my homemade Strawberry Compote, similar to Korean style strawberry syrup, made with fresh or frozen strawberries, naturally sweetened with fruit juice, and thickened with healthy chia seeds. This gives the strawberry puree a sweet, tart, and syrupy consistency, but not as thick as jam.
Before drinking, make sure to give it a good stir. It’s a wonderful summer drink both adults and kids can enjoy.
Strawberry milk ingredients
Using healthy, fresh, and high-quality ingredients makes this Korean milk drink taste amazing. With just a few simple ingredients, you can quickly and easily make this delicious drink at home.
For the strawberry compote/syrup:
- Fresh strawberries: Provide natural sweetness and a vibrant red color.
- Orange juice: Adds a citrusy brightness to balance the sweetness.
- Chia seeds: Natural and healthy thickener to thicken the compote.
- Honey: Sweetens the compote naturally and enhances the strawberry flavor. Or use maple syrup to keep it vegan friendly.
- Vanilla extract (optional): Adds a warm, aromatic note to the compote.
To assemble the Korean strawberry milk:
- Fresh strawberries (diced): Add fresh, juicy bits for extra texture.
- Chilled plant-based milk or whole milk: Provides a creamy, smooth base for the drink.
- Half and half or creamer: Adds extra richness and creaminess to the milk.
Can I use frozen strawberries? Yes, you can. Just reduce the amount of liquid used to boil the strawberries and increase the cooking time by 1-2 minutes. Follow the rest of the instructions to thicken and chill.
Topping choices
- In Asia, it’s sometimes served with whipped cream or a scoop of honey vanilla ice cream on top.
- What not to use: Store-bought strawberry jam. It’s often too thick and too sweet, making the milk too sweet, artificial, and clingy.
What type of milk works best
- Whole milk in Asia has a richer and thicker consistency, almost like our canned light coconut milk.
- To replicate a similar consistency with non-dairy milks, select one that’s not too thin.
- Good choices include soy milk, oat milk, cashew milk, rice milk, or coconut milk. Mix with a touch of dairy-free creamer or coconut condensed milk for a thicker consistency and richer flavor.
How to make Korean fresh strawberry milk
Making Korean milk drink at home is simple and fun! The key is the strawberry compote, which you can make up to 10 days ahead. Enjoy this refreshing drink anytime without much fuss. Let’s get started!
Strawberry compote
- Prep and boil: Rinse the strawberries in a bowl of water, then drain and trim the stems. Roughly chop the strawberries and add them to a saucepan with orange juice. Cover and bring to a gentle boil over medium heat for 5 minutes.
- Mash and thicken: Reduce the heat to low, mash the strawberries slightly while leaving some chunks, and simmer uncovered for another 5 minutes, stirring occasionally. Turn off the heat and stir in chia seeds, honey, and vanilla extract (optional). Let it cool before storing in an airtight jar in the fridge for 2-3 hours or overnight.
Assemble the drink
- Layer: For each glass, add 4-5 tablespoons of strawberry mixture and swirl it around the glass.
- Serve: Pour in 0.5 cup of chilled milk and a splash of half & half to a tall glass jar. Top with the diced strawberries. Stir well before drinking and serve cold.
Make ahead and storage
I recommend making the strawberry compote a day ahead and chilling it in the fridge to save time. The compote stays fresh in the fridge for up to 10 days.
Only assemble the drink right before you are ready to serve. Both the milk and the strawberry syrup should be chilled before combining.
How to serve it
Serve with a big straw and sometimes even with a long spoon, similar to how bubble tea is served in Asia. The big straw allows the fresh strawberry chunks to sip through easily, or use a long spoon to stir and enjoy the strawberry chunks and milk together!
What else you can do with strawberry syrup
The homemade compote is very versatile. Besides using it as a topping, you can use it for:
- Strawberry Lemonade Vodka: Add a sweet and tangy twist to your cocktails.
- Strawberry Chia Pudding: Mix it into chia pudding for a fruity flavor.
- Strawberry Yogurt Parfait: Layer it with yogurt and granola for a delicious parfait.
Umami Tips
- Healthy Version: Our strawberry syrup is thickened with chia seeds and sweetened with a touch of honey—no refined sugar here!
- Use Fresh or Frozen Strawberries: Both work well, but if using frozen, reduce the amount of liquid and extend the cooking time slightly.
- Chill Ingredients: Always chill the milk and strawberry compote before combining to achieve the best flavor and texture.
- Froth the Milk: For a frothier drink, froth the milk with cream or half-and-half before adding it to the glass.
- Make Ahead: Prepare the compote up to 10 days in advance to save time and allow the flavors to meld.
- Big Straw or Spoon: Serve the drink with a big straw or a long spoon to easily enjoy the strawberry chunks.
More healthy Asian desserts you might like
If you love Korean strawberrymilk, here are some other delicious and refreshing treats you might enjoy. These recipes are easy to make and perfect for any occasion!
- Mango Sago: Fresh mango puree with creamy coconut milk and tapioca pearls, a delightful and refreshing dessert.
- Black Sesame Ice Cream: Made with homemade black sesame paste, this ice cream has a rich, nutty flavor that’s perfect for a unique treat.
- Black Sesame Latte: Serve it iced or hot! This latte combines the earthy flavor of black sesame with creamy milk for a cozy and delicious drink.
- Strawberry almond milk: A refreshing frothy drink with frozen strawberries blended with dairy-free almond milk.
Korean strawberry milk recipe
Video
Ingredients
For the strawberry compote/syrup (makes about 1.25 cup):
- 16 oz fresh strawberries
- ¼ cup orange juice
- 1 tbsp chia seeds
- 1.5 tbsp honey
- ¼ tsp vanilla extract, optional
To assemble the Korean strawberry milk:
- 4 oz fresh strawberries, diced
- 16 oz. chilled plant-based milk, or whole milk (use thicker consistency milk. See notes.)
- Splash half and half, or creamer
Instructions
Strawberry compote/syrup:
- Plunge the strawberries in a big bowl of water a few times to clean. Drain and trim away the stems, using a small paring knife.
- Roughly chop the strawberries and add them to a saucepan with orange juice. Cover and bring to a gentle boil over medium heat, 5 minutes.
- Reduce heat to low. Use a wooden spoon or a small potato masher to muddle and mash the strawberries but leave some chunky texture. Keep the pan uncovered and string periodically for 5 minutes. Make sure it doesn’t spill over.
- Turn off the heat. Stir-in chia seeds, honey, and vanilla extract, if using. Stir well and set aside to cool before storing.
- I recommend storing the compote in an airtight glass jar in the fridge 2-3 hours ahead or overnight before using so that the chia seeds have time to bloom. After refrigeration, the compote will have a spoonable and light syrupy consistency that's neither too thick nor too runny.
Assembling the milk:
- Dice the fresh strawberries into small pieces.
- For each glass, add 4-5 tbsp of strawberry compote (roughly 60-75 grams), swirl it around the glass and all the way to the edge or lip of the glass to make patterns.
- Then, pour in 0.5 cup milk (118 ml), a splash of half & half, and finally top with chopped strawberries. Stir well before drinking. Serve cold and immediately.
- Feel free to make portion adjustments, based on your glass size and shape.
Notes
- The milk and strawberry syrup/compote should be chilled before combining for serving.
- If you prefer a frothier version, you can froth the milk with the cream (or half-and-half creamer) before pouring it into the drink.
- Types of milk to use: Whole milk in Asia has a richer and thicker consistency, almost like our canned light coconut milk. To replicate a similar consistency with plant-based milk, select one that’s not too thin. Good choices include soy milk, oat milk, cashew milk, rice milk, or coconut milk. Mix with a touch of dairy-free creamer of choice for a thicker consistency and richer flavor.
- For reference, I use soy milk (creamier texture similar to cow’s milk) mixed with half-and-half creamer.
- Serving: Serve with a big straw and sometimes even with a long spoon, similar to how bubble tea is served in Asia. The big straw allows the fresh strawberry chunks to sip through easily, or use a long spoon to stir and enjoy the strawberry chunks and milk together!
- If using frozen strawberries to make the syrup/compote, reduce the amount of liquid used to boil the strawberries and increase the cooking time by 1-2 minutes. Follow the rest of the instructions to thicken and chill.
