Fresh Korean Strawberry Milk
Homemade Korean strawberry milk is fresh, creamy, and naturally sweet—made with real strawberry syrup and no artificial flavors! This easy café-style recipe comes together in minutes for a refreshing treat.
Korean strawberry milk is one of my favorite drinks to order at Korean cafés, and for good reason. The fresh strawberry syrup swirled into creamy milk is refreshing, naturally sweet, and visually attractive.
Unlike store-bought versions, this homemade strawberry milk uses only fresh ingredients—no artificial flavors or preservatives.
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The best part? Making Korean strawberry milk at home is quick and effortless! With just strawberries, milk, lemon, and sugar, you can recreate this café-style strawberry milk in minutes—no cooking required.
Sounds like a win, right? Let’s get mixing!
How to Make Korean Strawberry Milk
Fresh Strawberry Syrup
To make homemade strawberry milk, start by preparing a fresh strawberry syrup.
Rinse the strawberries and pat them dry with a paper towel. Then, use a masher to crush them, leaving some small pieces for texture, or blend them into a smooth puree if you prefer a silkier consistency.
Add sugar and lemon juice and mix well. Let the mixture sit at room temperature until the sugar dissolves, stirring occasionally. This may take up to 30 minutes.
📌 Storage & Shelf Life: Store fresh strawberry syrup in an airtight container in the fridge for up to 7 days. For longer storage, freeze in an ice cube tray, then transfer to a zip-top bag for up to 2 months.
How to Create a Marbled Look
To achieve the signature marbled effect, pour 3-4 tablespoons of strawberry syrup into a glass first, then slowly add the milk. Avoid stirring too much—let the syrup naturally swirl for a beautiful, café-style look!
📌 Serving tip: Wide straws are best for serving, allowing small strawberry pieces to pass
Best Substitutes for Sugar and Milk
If you want a refined sugar-free option, swap sugar for honey or maple syrup. Each adds a unique flavor—honey brings floral notes, while maple syrup adds a rich, caramel-like sweetness.
For a dairy-free or vegan version, use almond, oat, or soy milk. These non-dairy alternatives create a creamy texture while making the drink lactose-free and plant-based.
More Korean Dessert Drink Recipes
- Jolly Pong Shake (Korean Cereal Milkshake)
- Korean Banana Milk (3-Ingredient)
- Sujeonggwa (Korean Cinnamon Drink)
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Fresh Korean Strawberry Milk
Ingredients
Fresh strawberry syrup
- 1 lb (450 g) fresh strawberries
- 1 cup (200 g) sugar
- 1 tbsp fresh lemon juice
To make Korean strawberry milk
- 4 tbsp fresh strawberry syrup, per serving
- 1 cup (240 ml) milk, per serving
Instructions
To make strawberry syrup
- Rinse the strawberries and wipe them with a paper towel to remove any water on the surface.
- Take a mixing bowl and add the fresh strawberries. Use a masher or your hands to crush them to your desired size. You may leave a few small pieces for added texture or puree the strawberries if you prefer smoother texture.
- Add sugar and lemon juice and mix well. Let the mixture sit at room temperature until the sugar dissolves, stirring occasionally. This may take up to 30 minutes.Note: Keep fresh strawberry syrup in an airtight container in the fridge for up to 7 days. For longer storage, freeze in an ice cube tray, then transfer to a zip-top bag for up to 2 months.
To make strawberry milk
- Pour 4 tablespoons of the strawberry syrup into a glass and pour 1 cup of milk on top. Garnish with chopped fresh strawberries if desired. Wide straws are recommended.
Notes
- Wide straws are the ideal choice for serving this milk, as their larger diameter allows small pieces of strawberry to pass through. If you prefer to use regular straws, be sure to crush the strawberries finely or puree them when making the syrup to prevent clogging.
- For dairy-free option, other types of milk, such as oat milk, almond milk, and coconut milk, work great too.
So easy and delicious! Thank you!
Glad to hear that! Thank you so much!