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Cafe Style Korean Strawberry Milk

A tall glass filled with layered strawberry milk, showing a bright red base and a frothy white top layer.
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Make creamy, fresh strawberry milk at home using a simple, concentrated strawberry syrup layer.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup cold milk (dairy or non-dairy)
  • Ice cubes (optional)

Instructions

  1. Combine the sliced strawberries, sugar, and lemon juice in a small saucepan.
  2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the strawberries soften, about 5 to 7 minutes. The mixture will become syrupy.
  3. Remove the saucepan from the heat. Mash the strawberries slightly with a fork or potato masher to release more juice, creating a thick syrup.
  4. Let the strawberry syrup cool completely, about 15 minutes.
  5. To assemble the milk, place 2 to 3 tablespoons of the cooled strawberry syrup into the bottom of a tall glass.
  6. Fill the glass with ice cubes, if using.
  7. Slowly pour 1 cup of cold milk over the syrup and ice.
  8. Stir gently just before drinking to create the layered, pink effect.

Notes

  • For a thicker syrup, simmer the mixture for a few extra minutes until it reduces slightly more.
  • You can substitute the granulated sugar with honey or maple syrup, adjusting the amount to your taste.
  • Use whole milk for the creamiest texture, or oat milk for a rich non-dairy option.
  • Store leftover strawberry syrup in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://whiskdaily.com/strawberry-milk-recipe-korean-style/