Description
This Vegan Korean Strawberry Milk recipe offers a delightful and refreshing plant-based twist on the popular Korean dessert drink. Made with fresh strawberries simmered into a sweet compote and combined with creamy plant-based milk, this drink is perfect for a quick, flavorful, and dairy-free treat.
Ingredients
Scale
Strawberry Compote
- 1½ cups chopped fresh strawberries (plus extra for garnish)
- 2 tablespoons cane sugar or maple syrup
- 2 tablespoons water
Drink
- 2 cups plant-based milk (oat, almond, or soy)
- Optional: ice cubes
- Optional: strawberry slices for decoration
Instructions
- Make the Strawberry Compote: In a small saucepan over medium heat, combine chopped strawberries, cane sugar or maple syrup, and water. Cook for 5 to 7 minutes, stirring occasionally until the strawberries are soft and syrupy. Lightly mash the mixture with a fork to achieve a chunky texture. Remove from heat and let cool.
- Assemble the Drink: Spoon 2 to 3 tablespoons of the cooled strawberry compote into the bottom of each glass. Add ice cubes if desired for a chilled beverage.
- Add the Milk: Slowly pour the chilled plant-based milk over the strawberry compote layer to create beautiful swirling effects in the glass.
- Stir and Serve: Swirl the drink gently with a straw or spoon to mix the layers. Garnish with fresh strawberry slices and serve immediately for best taste.
Notes
- You can adjust the sweetness by varying the amount of cane sugar or maple syrup to suit your taste preferences.
- For a thicker compote, cook the strawberries a bit longer to reduce the liquid.
- Oat milk tends to create the creamiest texture and mildest flavor for this recipe, but feel free to use almond or soy milk.
- The drink is best served immediately to enjoy the fresh strawberry flavor and creamy texture.
- Store leftover compote in an airtight container in the refrigerator for up to 3 days.
