Korean Strawberry Milk

This Korean-style Strawberry Milk recipe uses just three ingredients and can easily be enjoyed in a hurry once you make the strawberry puree. You'll love the color and flavor it adds to whole milk!

Course Beverage

Cuisine American, Korean

Keyword Dairy Free, Korean, Strawberry Milk, Whole Milk

Prep Time 15

Cook Time 15

Chill Time 2

Total Time 30

Servings servings

Calories 237kcal

Author Cara Harbstreet

Equipment

nonstick or stainless steel skillet
Soft Spatula
cutting board and sharpened knife
Measuring Cups

Ingredients

1 lb fresh strawberries 16 oz. container
1/3 cup sugar raw (turbinado), brown, or white granulated
32 oz Hiland Dairy Whole Milk
ice cubes optional

Instructions

Begin the strawberry puree by washing and drying the fresh strawberries. Remove the stems and slice, then roughly chop.
Place the skillet on the stovetop over medium heat. Add the sugar, folding it into the chopped strawberries. Cook down until the consistency becomes syrupy, with softened chunks of strawberries remaining.
Remove from heat and transfer to a storage container. Seal, then place in the fridge to chill for at least two hours.
When ready to serve, use a spoon to scoop the strawberry puree into your glass. Use the back of the spoon to swirl the puree around the inside of the glass, then add ice cubes (if using). Pour the whole milk on top, and enjoy immediately.

Notes

If serving one glass at at time, place the remaining strawberry puree back in the fridge. Use within one week.

Nutrition