Here’s how to make cafe-style vegan Korean strawberry milk! This easy recipe is made with just 4 simple ingredients and each glass is full of sweet, fresh strawberries. So delicious!
1poundstrawberriesfinely diced (2 ¾ cups) - Divided into 2 cups and ¾ cup
¼cupcane/brown sugar
Squeeze of lemon juice
2-3cupsunsweetened non dairy milk
Instructions
With the ¾ cup of diced strawberries - add 1 tbsp sugar to it and stir to macerate (draw out the juices basically). Let it sit aside.
With the 2 cups of diced strawberries - add to a pan with 3 tbsp sugar large squeeze of lemon juice or lime. Bring to a boil then just above a simmer for 10 minutes (stir frequently) until broken down and syrup-y
Set the syrup in the fridge to cool until cold.
In a glass, add like 2-3 tbsp of syrup, ¾ cup of your milk (I used unsweetened soy), ice, then top with like 1 tbsp of the macerated strawberries. Stir to combine. Feel free to add more syrup or more strawberries. Enjoy! Store the rest of the syrup and macerated strawberries in the fridge.
Notes
To store: The strawberry milk itself will last in the fridge for 2 to 3 days once you’ve mixed it up. The strawberry syrup will last for about 4 days, while the macerated strawberries should be used within 2 to 3 days.
To freeze: You can freeze both the syrup and the strawberries if you want to take advantage of fresh, local strawberry season and keep Korean strawberry milk ingredients on hand for future use. Store them in freezer bags for up to 3 months and thaw them in the refrigerator before using them.