Korean Strawberry Milk (Print)
Refreshing vegan Korean drink with sweet strawberry syrup, macerated berries, and creamy plant-based milk over ice.
# Ingredients:
→ Fresh Produce
01 -
450g strawberries, finely diced (divided into 330g and 120g)
02 -
Squeeze of fresh lemon juice
→ Pantry Staples
03 -
60g cane or brown sugar (divided)
04 -
480-720ml unsweetened non-dairy milk
# Directions:
01 -
Place 120g of diced strawberries in a bowl. Add 15g sugar and stir to coat. Set aside to allow juices to release.
02 -
Combine remaining 330g diced strawberries, 45g sugar, and a large squeeze of lemon juice in a saucepan. Bring to a boil, then reduce to just above a simmer. Cook for 10 minutes, stirring frequently, until strawberries break down and mixture becomes syrupy.
03 -
Transfer syrup to refrigerator and chill completely.
04 -
In a serving glass, add 2-3 tablespoons of strawberry syrup, 180ml non-dairy milk, and ice. Top with 1 tablespoon of macerated strawberries. Stir to combine and adjust sweetness to taste.
# Notes:
01 -
The prepared strawberry milk will keep in the refrigerator for 2-3 days. Strawberry syrup stays fresh for about 4 days, while macerated strawberries should be used within 2-3 days.
02 -
Both the syrup and macerated strawberries can be frozen in airtight containers for up to 3 months. Thaw in the refrigerator before using.