Irresistibly Easy and Delicious Korean Strawberry Milk

Ingredients

• 140 g fresh strawberries ((or frozen strawberries), (5 ounces), washed and hulled )
• 70 g raw sugar ((or white sugar), (2.5 ounces) )
• 2 cups milk ((your choice, I used full cream milk))
• 2-3 ice cubes ((optional))

Steps

1. 1

   Dice the strawberries into small pieces or mash them using your hands or a masher. You can also combine both methods for a more interesting texture.If using frozen strawberries, you can use a blender. Add the frozen strawberries and 2 tablespoons of hot water to the blender, and gently mix them to lightly thaw the strawberries. Set the blender to the lowest speed and blend until you achieve your desired texture. (Blending for a short burst will give you a chunkier texture, while blending a bit longer will result in a smoother texture.)

2. 2

   Transfer the diced, mashed, or puréed strawberries to a medium-sized bowl and add the sugar. Mix well, then cover the bowl and chill it in the refrigerator for 1–2 hours.

3. 3

   Prepare the serving cups and add 4 tablespoons of strawberry syrup to each cup. (Feel free to adjust the amount based on your preference.) Pour the milk over the syrup and serve immediately. To enjoy, mix the milk and strawberry syrup thoroughly with a straw.