Fresh Strawberry Milk With 3 Ingredients

Summer is in full swing and I wanted to share my favorite drink to start the day with: fresh strawberry milk. All you need are 3 ingredients! It’s easy to make and so delicious with chunky bits of fruit. It’s also perfect for picnics! I stumbled upon this while watching Korean cafe videos and I knew I had to try it myself. Now I have a jar of homemade strawberry syrup in the fridge every week. It’s better than the strawberry milk you buy at the grocery store because there’s no artificial flavoring. 100% real ingredients here! Try it out yourself and see why this refreshing, flavorful drink is so popular in Korea.

Ingredients

✧ Half punnet of strawberries

✧ Milk of your choice

✧ 5 tsp. of sugar

All the work in this recipe lies in a quick preparation. I spend 5-10 minutes in the evening prepping the strawberries to leave in the fridge overnight so I can have a glass of fresh strawberry milk in the morning.

Instructions

  1. Wash and hull half a punnet of strawberries (approximately 1/2 lbs). This should be enough to fill a 16 oz. mason jar.
  2. Dice the strawberries so that it’s small enough to easily fit through a boba straw. I like to be able to eat the bits and pieces of fruit so mine are pretty chunky, but if you prefer a puree, you can mash or blend it as well. Fill up your mason jar.
  3. Add 5 tsp of sugar and shake (or stir if you have a puree) well. I recommend refrigerating it overnight so that the sugar can pull out all the strawberries’ juices. It’s like making macerated strawberries. You’ll get more syrup compared to leaving it for an hour or two.
  4. Voila! You now have fresh strawberry syrup with chunky bits. This recipe yields 2 to 3 drinks depending on your syrup to milk ratio. My preferred ratio is 1/3 strawberry syrup and 2/3 milk, but sometimes I split it evenly. Enjoy!

Notes

Make sure both the strawberry syrup and milk are chilled before you mix them to avoid curdling.

The syrup can be stored in an airtight jar or bottle in your refrigerator for 2-3 days.

If you decided to give this recipe a try, let me know how you like it (or tag me) over on Instagram at @tender.curiosity! I’d love to hear your thoughts.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s