Japanese Strawberry Milk (Ichigo Milk)
This luxurious Japanese strawberry milk is made with fresh strawberries mixed with milk, cream, and sweetener, it's seriously delicious and easy to make too!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g strawberries (about 5 medium or 8-10 small per serving)
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- 200 ml milk (of your choice)
- 1 tbsp heavy cream (optional)
- ½ tbsp condensed milk
- ice cubes (optional)
Instructions
- 1
Wash and dry 100 g strawberries, then cut off the stems and roughly dice.
- 2
Place the diced strawberries in a small sauce pan with 1 tbsp granulated sugar and 1 tsp lemon juice. Mix and place the pan on the stove over a medium heat.
- 3
As the strawberries soften, crush them with a fork. (Don't be too thorough, leave some larger chunks in there too!)
- 4
Once the strawberries reach a jam-like consistency, remove the pan from the heat and allow to cool for a few minutes.
- 5
Transfer the strawberries purée to a small heatproof bowl and place the bowl in an ice bath to speed the cooling process. (Alternatively, chill in the fridge.)
- 6
Mix 200 ml milk, 1 tbsp heavy cream and ½ tbsp condensed milk in a jug until well combined.
- 7
Spoon the chilled strawberry purée into your serving cup(s). If adding ice, add half of the strawberry before the ice and the other half after.
- 8
Carefully pour the milk mixture over the top to keep the layers separate.
- 9
Mix well before drinking and enjoy!