Description
This Best Cafe Style Korean Strawberry Milk is a refreshing treat featuring sweet strawberries, sugar, and creamy non-dairy milk. With a simple prep process, it’s perfect for hot days or as a delightful dessert!
Ingredients
Scale
- 1 pound strawberries, finely diced (divided into 2 cups and ¾ cup)
- ¼ cup cane/brown sugar
- squeeze of lemon juice
- 2–3 cups unsweetened non dairy milk
Instructions
- In a bowl, combine the ¾ cup of diced strawberries with 1 tablespoon of sugar and mix well to macerate. Let sit aside.
- In a pan, combine the 2 cups of diced strawberries, 3 tablespoons of sugar, and a large squeeze of lemon juice. Bring the mixture to a boil, then reduce to a simmer for 10 minutes, stirring frequently until the strawberries have broken down and the mixture is syrupy.
- Remove the syrup from heat and refrigerate to cool until cold.
- In a glass, add 2-3 tablespoons of the strawberry syrup, then pour in ¾ cup of non-dairy milk (unsweetened soy works well), add ice, and top with 1 tablespoon of the macerated strawberries. Stir well to combine and adjust sweetness with more syrup or strawberries as desired.
Notes
You can use any type of non-dairy milk for this recipe, such as almond or oat milk.
The syrup can be stored in the fridge for up to a week to enjoy later.
Adjust the sweetness according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 26g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg