VEGAN KOREAN STRAWBERRY MILK
A refreshing, fruity, and dairy-free version of the popular Korean strawberry milk. Sweet strawberry puree swirled with creamy plant-based milk and fresh strawberry chunks.
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INGREDIENTS
Strawberry Syrup:
1 cup fresh strawberries, hulled and chopped
2 tbsp maple syrup (or agave)
1 tsp lemon juice (optional, for brightness)
Milk Base:
1½ cups unsweetened oat milk (or any plant-based milk)
½ tsp vanilla extract (optional, for extra flavor)
To Assemble:
Ice cubes
Extra sliced strawberries for layering
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INSTRUCTIONS
1. Make the Strawberry Syrup:
In a small saucepan, add the chopped strawberries, maple syrup, and lemon juice.
Cook over medium heat for 5–7 minutes, stirring and mashing occasionally until the strawberries break down and become jammy.
Let cool slightly, then blend or mash for a smoother texture. Set aside to cool fully.
2. Prepare the Milk:
Stir vanilla extract into the chilled oat milk.
3. Assemble the Drink:
Add ice cubes to a tall glass.
Spoon in a few tablespoons of the strawberry syrup, allowing it to drip down the sides for visual effect.
Layer in sliced strawberries.
Slowly pour in the oat milk.
Lightly stir to create swirls or stir completely if preferred.
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TIPS
Best served immediately while cold.
Adjust sweetness by adding more or less maple syrup.
For a richer taste, use coconut milk or cashew milk.
