I had a Strawberry Yakult when I was in Thailand after a hot day of touring and I fell in love, quite literally.
It was so refreshing and I usually only feel this way after I have orange juice so I was pleasantly surprised with how pleasant it felt.
I had to recreate this recipe and the trick is to find good strawberries. I’ve experimented with different kinds of strawberries and here’s what works:
1. Amaou Strawberries (Japan) 🍓
- Known as the “King of Strawberries”, these are super sweet, juicy, and fragrant.
- They have less acidity, making them perfect for naturally sweet strawberry milk without too much added sugar.
2. Seolhyang Strawberries (Korea) 🍓
- The most popular variety in Korea is often used in café-style strawberry milk.
- They have a bright red color, high sugar content, and a soft, juicy texture.
3. Chandler Strawberries (USA) 🍓
- Super sweet and juicy, making them a great alternative if you can’t find Asian varieties.
- They also break down easily into syrup, making them perfect for the mashed strawberry base.
4. Albion Strawberries (USA) 🍓
- Firm and fragrant, with a balanced sweetness and slight acidity.
- Ideal if you like your strawberry milk to have a slight tart contrast.
5. Mara des Bois (France) 🍓
- A smaller variety but extremely aromatic with an intense wild strawberry flavor.
- If you want a rich, perfume-like strawberry essence, this is a unique option.
Keep all your ingredients ready, let’s go!
Let’s get to the recipe!
Homemade Korean Strawberry Milk
Course: BreakfastDifficulty: Easy1
servings5
minutes7
minutes12
minutesIngredients
1 cup fresh strawberries, chopped
2 tablespoons sugar (adjust to taste)
1 teaspoon lemon juice (optional, for freshness)
1 cup milk (whole milk or your preferred alternative)
¼ cup diced strawberries (for texture)
Ice cubes (optional)
Directions
- In a small saucepan over medium heat, add chopped strawberries and sugar. Stir occasionally and let the mixture cook for 5-7 minutes, until the strawberries break down and release their juices. Mash slightly with a spoon to create a jam-like consistency. Add lemon juice if using.
- Remove from heat and let the strawberry syrup cool completely. You can refrigerate it for 10-15 minutes for a more refreshing drink.
- Spoon 2-3 tablespoons of strawberry syrup into a tall glass or jar. Add diced strawberries for texture. Slowly pour in the milk and stir gently to mix the flavors.
- Serve chilled, optionally with ice cubes for an extra refreshing touch. Enjoy your homemade Korean strawberry milk!
- I am currently using this saucepan to heat up milk or make syrups every day, it’s perfect.
Notes:
✔ Use ripe strawberries – The sweeter the strawberries, the better the flavor!
✔ Try different milks – Use oat, almond, or coconut milk for a dairy-free version.
✔ Make it extra creamy – Blend the syrup with heavy cream or condensed milk for a richer texture.
Make ahead: You can prepare the syrup in advance and mix it with milk when ready to serve.
