Homemade Korean Strawberry Milk
There is something incredibly nostalgic and soothing about a tall glass of Korean Strawberry Milk. Unlike the neon-pink bottled versions from the grocery store, this cafe-style treat is all about fresh, macerated fruit and creamy, cold milk.
Ingredients
- 2 cups Fresh strawberries hulled and finely diced
- 3 tbsp Granulated sugar adjust to taste
- ¼ tsp Vanilla extract
- 2 cups Whole milk or milk of choice
- Fresh strawberry slices for garnish
Instructions
- In a small bowl, combine the diced strawberries, sugar, and vanilla extract.
- Use a fork or masher to lightly press down on some of the berries to release their juices, while leaving some chunks intact.
- Let the mixture sit at room temperature for at least 15 minutes (or up to 1 hour in the fridge) until a thick syrup forms.
- Divide the strawberry syrup between two tall glasses.
- Using a spoon, swirl some of the syrup around the inner sides of the glasses for a decorative effect.
- Slowly pour 1 cup of cold milk into each glass.
- Garnish with fresh strawberry slices and serve with a wide straw.