Vegan Korean Strawberry Milk (Cafe-Style Treat!)

This vegan Korean strawberry milk is a refreshing and fruity drink made with just 4 simple ingredients—no artificial flavors or syrups here! Packed with fresh strawberries and naturally sweetened, it’s a beautiful and easy treat you can whip up in 15 minutes. Whether you enjoy it for breakfast, a midday pick-me-up, or dessert, it’s sure to brighten your day.

Table of Contents

What Is Korean Strawberry Milk?

Unlike the powdered pink milk from your childhood, Korean strawberry milk is made with real strawberries. It’s a popular drink in Korean cafés thanks to its pretty layers and delicious flavor. What makes it unique is the use of macerated strawberries and strawberry syrup—so every sip has bits of fruit, not just flavor. You’ll want a wide straw or a spoon to scoop up every last bite!

Why You’ll Love This Recipe

Fresh and fruity – Sweet ripe strawberries are the star of this drink.
Easy to make – 4 ingredients, 15 minutes, and no blender required!
Beautiful presentation – Looks like it came straight from a café.

Naturally vegan – Made with plant-based milk, perfect for any diet.

Ingredients You’ll Need

Strawberries – Fresh in season is best, but frozen (thawed) will work too.
Sugar – Use brown sugar for a deeper, caramel-like sweetness or stick with classic cane sugar.

Lemon juice – Adds a touch of brightness to balance the sweetness.
Non-dairy milk – Any plant milk works! Soy, almond, oat, and cashew are all great options.

How to Make Vegan Korean Strawberry Milk

Step 1: Macerate the Strawberries

Take ¾ cup of the diced strawberries and mix with 1 tablespoon of sugar. Set aside to macerate—this draws out the juices and softens the berries.

Step 2: Make the Strawberry Syrup

Add the remaining 2 cups of strawberries to a saucepan with 3 tablespoons sugar and a big squeeze of lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring frequently, until the strawberries are broken down and syrupy. Chill in the fridge.

Step 3: Assemble the Drink

In a glass, add:

2 to 3 tablespoons of strawberry syrup

¾ cup non-dairy milk
A few ice cubes
1 tablespoon of macerated strawberries

Stir gently to combine, then enjoy!

Tips for Success

Use a wide straw (like a boba straw) or a spoon to enjoy the strawberry bits.
Chill the syrup before assembling the drink—cool syrup blends better and tastes fresher.

Adjust sweetness by adding more or less syrup depending on your taste.
Make ahead – Prep the syrup and macerated strawberries in advance for faster assembly.

Recipe Variations

Add vanilla – Use vanilla-flavored plant milk or a splash of vanilla extract in the syrup.

Top with whipped cream – Coconut whipped cream adds a decadent twist.
Make a matcha version – Replace the milk with a prepared matcha latte for a strawberry matcha fusion.

Storage Tips

Strawberry milk: Best enjoyed fresh, but can be stored in the fridge for 2–3 days.

Syrup: Store in an airtight container in the fridge for up to 4 days.
Macerated strawberries: Use within 2–3 days.

Freezer tip: You can freeze the strawberry syrup and macerated strawberries separately for up to 3 months. Thaw in the fridge before using.

More Fresh Strawberry Recipes

If you love this drink, you’ll enjoy these fruity favorites too:

Final Thoughts

This vegan Korean strawberry milk is proof that simple ingredients can create something magical. Fresh, fruity, and fun—it’s a perfect homemade drink that feels like a treat. If you make it, snap a photo and tag #jessicainthekitchen on Instagram. I’d love to see how yours turns out!

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