If you love sweet, refreshing drinks made with real fruit, this vegan Korean strawberry milk is about to become your new favorite treat! Made with just 4 simple ingredients, it’s full of fresh strawberry flavor and looks as beautiful as it tastes.
Unlike the powdered or syrupy strawberry milk you might remember from childhood, this Korean-inspired version uses real strawberries—creating a layered, café-worthy drink with bursts of juicy berry goodness in every sip.
Why You’ll Love This Strawberry Milk
- Made with real strawberries – fresh, juicy, and naturally sweet.
- Quick & easy – ready in 15 minutes with just four ingredients.
- Versatile treat – enjoy it for breakfast, an afternoon pick-me-up, or even dessert.
- Café-style at home – looks stunning with vibrant strawberry layers.
What Is Korean Strawberry Milk?
Korean strawberry milk has become a viral drink thanks to its gorgeous layers and fruity flavor. Unlike traditional strawberry milk that’s smooth and artificially flavored, this version has:
- Macerated strawberry pieces that settle at the bottom.
- Homemade strawberry syrup for natural sweetness.
- Creamy non-dairy milk for a vegan-friendly twist.
Pro tip: Use a wide straw or a spoon to scoop up those sweet strawberry bites!
Ingredients You’ll Need
- 1 lb fresh strawberries, finely diced (about 2 ¾ cups, divided)
- ¼ cup cane sugar or light brown sugar
- Squeeze of lemon juice – balances the sweetness
- 2–3 cups unsweetened non-dairy milk – soy, almond, oat, or cashew milk all work
Optional: Ice cubes and coconut whipped cream for an extra treat.
How to Make Vegan Korean Strawberry Milk
Step 1: Macerate the Strawberries
- Combine ¾ cup diced strawberries with 1 tablespoon sugar.
- Stir and let sit to draw out the natural juices.
Step 2: Make the Strawberry Syrup
- In a small saucepan, combine 2 cups diced strawberries, remaining sugar, and a squeeze of lemon juice.
- Bring to a boil, then reduce to a low simmer for 10 minutes, stirring often, until syrupy.
- Chill the syrup in the fridge.
Step 3: Assemble the Drinks
- In a tall glass, add 2–3 tablespoons of strawberry syrup.
- Pour in ¾ cup non-dairy milk and a few ice cubes.
- Spoon in 1 tablespoon of macerated strawberries on top.
- Stir, sip, and enjoy café-style strawberry milk at home!
Tips for Success
- Use ripe strawberries for the sweetest flavor.
- Chill the syrup before serving to intensify the taste.
- Adjust sweetness by adding more or less syrup to your liking.
- Frozen strawberries work too—just thaw before using.
Variations to Try
- Vanilla twist: Add a splash of vanilla extract or use vanilla non-dairy milk.
- Strawberry matcha latte: Swap milk for iced matcha latte for a fruity, energizing twist.
- Dessert version: Top with coconut whipped cream or drizzle with extra syrup.
Storage Tips
- Strawberry syrup: Keeps for 4 days in the fridge or 3 months in the freezer.
- Macerated strawberries: Use within 2–3 days.
- Assembled strawberry milk: Best enjoyed within 2–3 days for freshness.
Final Thoughts
This vegan Korean strawberry milk is simple, stunning, and endlessly sippable. Sweet, fruity, and creamy—it’s a drink that doubles as a dessert. Make a batch today and bring the flavors of your favorite Korean café into your own kitchen!