Strawberry milk is a beloved café drink in Korea, and homemade versions easily outperform store-bought ones. This simple recipe produces bright, fresh strawberry flavor with minimal fuss—perfect for a refreshing drink at home.
For this recipe I used about 15 large strawberries, roughly 1 lb. I hull each berry to remove the bitter white core at the top; it takes a bit longer but improves the final taste and texture. You can hull with a small knife rather than the “straw method” if you prefer not to waste any of the berry.
You can easily adjust sweetness and milk choice to suit your preferences. If your strawberries are less ripe or you like a sweeter drink, increase the sugar. I used vanilla almond milk, which adds a subtle flavor, but any milk or milk alternative works. A splash of vanilla extract can deepen the aroma if you want more complexity.
The most important tip…
Use ripe, sweet strawberries for the best result. When the berries are tart or underripe the milk won’t develop the same full, fruity flavor.
Technique and Instructions
Begin by mashing the strawberries. I like using a mortar and pestle for control and texture, but you can also place the berries in a zip-top bag and crush them with a rolling pin, or pulse briefly in a food processor if you prefer. Keep about five strawberries whole for garnish and small chunks.
Next, combine the mashed strawberries and sugar in a nonstick pan over medium-high heat. Stir occasionally as the mixture heats and begins to bubble. Simmer until it reduces by about half and reaches a jam-like consistency—this concentrates the strawberry flavor and sweetens the base for the milk. Taste and adjust the sugar if you want it sweeter.
Transfer the reduced strawberry mixture to a lidded pitcher or bottle. Pour in your chosen milk, leaving a little headspace so you can secure the lid and shake the contents to combine evenly. If you want a smoother drink, strain the mixture before adding the milk; I usually leave the small fruit pieces for texture. Finally, dice the reserved strawberries and add them on top or stir them in for a pretty, fresh finish.
Watch my video tutorial below!
Korean Cafe Homemade Strawberry Milk
- Author: Jasmine and Tea
- Yield: 1 large bottle 1x
Ingredients
Scale
- 1 lb strawberries, hulled (15 large strawberries ≈ 1 lb)
- 2 tbsp cane sugar (adjust to taste)
- 3 cups milk of your choice (vanilla almond milk recommended)
Instructions
- Hull all strawberries to remove the white core. Mash all but 4–5 strawberries using a mortar and pestle, a rolling pin in a zip-top bag, or a brief pulse in a food processor.
- Combine the mashed strawberries and sugar in a nonstick pan over medium-high heat. Stir occasionally and cook until the mixture reduces by about half and becomes jam-like.
- Pour the reduced strawberry mixture into a lidded pitcher or bottle. Add the milk, leaving a little room at the top for shaking.
- Secure the lid and shake until the strawberry reduction and milk are fully combined. Optionally strain for a smoother texture, or leave the fruit bits for body and flavor.
- Dice the reserved strawberries and use them as a garnish or stir them into the bottle for extra freshness.
- Keep chilled and enjoy. The flavors often improve the next day, so it’s great for making ahead.
Notes
Fresh, ripe, sweet strawberries give the best flavor. If berries are underripe, add a touch more sugar or a splash of vanilla extract.
Keywords: Korean cafe, homemade, strawberry milk, recipe