Easy and delicious Korean style strawberry milk recipe
Keyword: homemade strawberry milk, korean strawberry milk, strawberry milk
140gfresh strawberries(or frozen strawberries), (5 ounces), washed and stems removed
70graw sugar(or white sugar), (2.5 ounces)
2cupsmilk(your choice, I used full cream milk)
Dice the strawberries into smaller pieces or use your hands/masher to mash them. (Or you can adopt both methods to give an interesting texture.). If using frozen strawberries, you can use a blender. If so, add the frozen strawberries and 2 Tbsp of hot water in a blender and gently mix them around to lightly thaw the frozen strawberries. Turn up the blender, using the lowest spin mode, until you get your desired texture. (Blending for a short burst of time will give you a more chunkier texture and blending a bit longer will give you a smoother texture.)
Transfer the diced/mashed/pureed strawberries into a medium size bowl and add the sugar. Mix them well. Chill the bowl in the refrigerator for 1 – 2 hours, covered.
Prepare the serving cups and add 4 Tbsp of strawberry syrup into each cup. (You can add more or less depending on your preference.) Pour over the milk. Serve immediately. To drink mix the milk and strawberry syrup well with a straw.
You can adjust the sugar level per your liking. If you don’t naturally like a sweet taste, you can reduce it down further to a 1 to 0.2 ratio.
I can’t speak for other types of sweeteners, but when I compared the outcome between the raw sugar and white sugar, raw sugar gives more depth of flavor and luscious result.
Be sure to chill the strawberry syrup in the refrigerator. It will make the milk tastier.
It is best to consume the milk on the day of making it.