Description
This Korean Strawberry Milk is a delightful blend of creamy non-dairy milk and sweet strawberry syrup. With simple ingredients and quick preparation, it’s a delicious treat perfect for warm days or as a sweet pick-me-up!
Ingredients
Scale
- 1 pound strawberries, finely diced (2 ¾ cups) – divided into 2 cups and ¾ cup
- ¼ cup cane/brown sugar
- squeeze of lemon juice
- 2–3 cups unsweetened non dairy milk
Instructions
- Take the ¾ cup of diced strawberries, add 1 tablespoon of sugar, and stir to macerate. Let it sit aside to draw out the juices.
- In a pan, combine the 2 cups of diced strawberries, 3 tablespoons of sugar, and a large squeeze of lemon juice. Bring it to a boil, then reduce the heat to a simmer for 10 minutes, stirring frequently until it becomes syrupy.
- Once thickened, cool the syrup in the fridge until chilled.
- In a glass, pour 2-3 tablespoons of the strawberry syrup, add ¾ cup of your preferred non-dairy milk (unsweetened soy works well), and some ice. Top it off with 1 tablespoon of the macerated strawberries. Stir well to combine and adjust sweetness with more syrup or strawberries if desired.
Notes
Store any leftover syrup and macerated strawberries in the fridge for up to a week.
Feel free to experiment with different non-dairy milk options for varied flavors.
Adjust the sugar according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 25g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg