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Creamy Homemade Korean Strawberry Milk with Fresh Strawberry Syrup

A tall glass showing layers of white milk and bright red strawberry syrup swirls, topped with chopped strawberries, making delicious strawberry milk.

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Make this cafe-style Korean Strawberry Milk at home using real, fresh strawberries for the best flavor. This easy recipe creates a sweet strawberry syrup that mixes with cold milk for a creamy, refreshing drink better than store-bought versions.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 1/2 cups cold milk (dairy or non-dairy)
  • Optional: 1 teaspoon vanilla extract
  • Optional: Whipped cream or boba pearls for serving

Instructions

  1. Make the strawberry syrup: Combine the fresh strawberries, sugar, and water in a small saucepan.
  2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the strawberries begin to break down, about 5 to 7 minutes.
  3. Reduce the heat to low and let it simmer gently for another 5 minutes until the mixture thickens slightly into a syrup. Lightly mash any remaining large strawberry pieces with a spoon.
  4. Remove the syrup from the heat and let it cool completely. You can strain out the solids for a smooth syrup, or leave them in for texture.
  5. To assemble the drink, spoon 2 to 3 tablespoons of the cooled strawberry syrup into the bottom of a tall glass.
  6. Add a few fresh strawberry pieces, if desired.
  7. Pour in the cold milk and vanilla extract, if using.
  8. Stir gently to combine the syrup and milk, creating a beautiful pink color. Serve immediately over ice.

Notes

  • For a thicker, more authentic Korean style, layer the syrup, milk, and then gently stir just before drinking.
  • You can make the strawberry syrup up to one week ahead and store it in an airtight container in the refrigerator.
  • Use whole milk or oat milk for the creamiest texture.
  • This recipe is kid-friendly and a fun alternative to powdered mixes.

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