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+ servings
Clear glass with a layer of strawberry sauce topped with ice and milk.

Korean Strawberry Milk

This Korean strawberry milk is made with homemade strawberry compote, for a refreshing afternoon treat!
Course Drinks
Cuisine Asian, Korean
Keyword egg-free, fruit, milk, no-cook, non-alcoholic, nut-free, strawberries, vegan, vegetarian
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 people
Calories 263 kcal


  • 1 ½ cups strawberries chopped roughly
  • ¾ cup water
  • 3 tablespoons honey or to taste
  • teaspoon kosher salt
  • ice
  • 2 cups milk cold


  1. In a small saucepan, combine the strawberries, water, honey and salt. Place over medium-low heat and cook, stirring occasionally, until the strawberries are soft and the syrup has the texture of a thin/loose jam. It’s okay if it’s a little on the watery side, sine it will thicken as it cools. Use the back of a fork or a spatula to mash up the strawberries. This should take 7-10 minutes.
  2. Remove from heat and let cool completely. You can make this ahead of time and store in the fridge for up to a week.
  3. When ready to serve, divide the strawberry compote between two glasses. Add enough ice to reach halfway up the glass, then top off with the milk. Give it a stir before enjoying!

Recipe Notes

I’d recommend using frozen strawberries (especially in the winter!) or mushy fresh ones (especially in the summer if you run out of things to do with them) for this. Lackluster fresh strawberries (bland and/or sour ones) also work well here, since you’ll be concentrating the flavor and sweetening the berries.

The honey is to taste - if your strawberries are super sweet, or you like your drinks less sweet, feel free to decrease this amount.