Korean Strawberry Milk

Ingredients

• 225 g (1½ cups)strawberries
• 75 g (½ cup)strawberries, cubed
• 100 g (½ cup)sugar
• 480 ml (2 cups)milk
• to tasteice

Instructions

1. 1

   Blend the strawberries

   Purée 225 g of the strawberries with a hand blender. Put the purée in a small pan and stir in the sugar.

2. 2

   Simmer the mixture

   Heat the strawberry mixture over a medium heat until it boils, then simmer for 10–15 minutes. Stir in the cubed strawberries and simmer for a further 3 minutes, stirring regularly to stop the mixture catching. Turn off the heat and leave it to cool.

3. 3

   Build the glasses

   Divide the cooled strawberry purée between two glasses and swirl it around the inside to make a pattern. Add ice, then pour in the milk.

4. 4

   Serve straight away

   Garnish with fresh strawberry and serve immediately.

What is Korean strawberry milk?

Korean strawberry milk is a chilled drink made by combining fresh strawberries, milk and ice, often with a cooked strawberry base. It is associated with Korean cafés, where its colourful layers and fruit-forward flavour make it a popular treat.

This version simmers puréed berries with sugar, then adds diced strawberries for extra texture. Swirling the mixture around the glass gives each serving a pretty finish without needing special equipment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 10g protein, 66g carbs, 8g fat.

Most of the carbohydrates come from the sugar and strawberries, while the milk contributes protein and much of the fat. Serve a glass with a protein-rich snack, such as plain yoghurt, if you want a more balanced snack.

Why cook the strawberries?

Cooked purée: simmering the berries with sugar creates a concentrated, spoonable base that disperses through the milk. Stir as it heats so the sugary fruit does not stick to the bottom of the pan.

Fresh pieces: adding the cubes near the end keeps some distinct fruit bites in the mixture. The extra 3 minutes warms them through while helping them retain their shape.

Getting the texture right

Smooth base: blend the first portion of strawberries until no large pieces remain, so it swirls easily around the glass.

Chunky finish: cut the remaining berries into small, even cubes. This makes them easy to sip and gives the drink a contrast between smooth purée and soft fruit.

Cooling before assembly

Cool completely: let the cooked strawberry mixture cool before adding it to the glasses. If it is still warm, it will melt the ice quickly and make the milk less cold.

Plan ahead: the cooling time is included in the stated 40 minutes, but it can vary with the pan and room temperature. Spread the mixture in a shallow dish if you want it to cool more quickly.

Layering and serving

Glass pattern: spoon the purée into the glasses first and turn each glass to streak the sides. Add ice before the milk for a clear, layered look.

Serve promptly: the drink is at its best just after assembly, while the milk is cold and the ice is firm. Stir before drinking if you prefer the strawberry and milk fully combined.

Choosing the milk

Dairy milk: whole milk gives the drink a creamy finish, while semi-skimmed milk makes it a little lighter in texture.

Plant-based option: an unsweetened oat or soya drink can be used instead. Choose one with a flavour you enjoy, as the milk makes up a substantial part of the drink.

Recipe notes & tips

• Use ripe, fragrant strawberries for a fuller fruit flavour.
• Stir continuously near the end of simmering, when the mixture is thicker and more likely to catch.
• Let the purée cool fully before combining it with milk and ice.
• Cut the diced strawberries small enough to sip comfortably.
• Add the milk slowly to keep the strawberry pattern visible.

Variations

• Less sweet: reduce the sugar and taste the cooled purée before assembling.
• Extra berry: add a few sliced strawberries to each glass before pouring in the milk.
• Vanilla note: stir a little vanilla extract into the cooled purée.
• Dairy-free: use an unsweetened oat or soya drink in place of the milk.
• Blended drink: stir the strawberry base into the milk instead of keeping the layers separate.

Common mistakes to avoid

• Skipping the stirring: the sugary purée can stick or scorch; stir often as it simmers.
• Adding warm purée: it quickly melts the ice; cool the mixture before assembling.
• Overcooking the cubes: they can lose their shape; add them only for the final 3 minutes.
• Using large fruit pieces: they can be awkward to sip; dice the strawberries evenly.
• Pouring milk too quickly: it can obscure the swirl; add it gently over the ice.

How to store

Keep the cooled strawberry mixture in a covered container in the fridge and use within 3 days. Assemble each glass with fresh milk and ice just before serving; once mixed, the drink is best enjoyed immediately.

Frequently asked questions