Korean Strawberry Latte
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Strawberries crushed roughly with a fork and left under a sprinkle of sugar for five minutes give up enough juice to become a syrup.
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It goes into the bottom of an iced glass before cold milk is poured slowly down the side to keep a red layer under a white one. Stir with a straw and the pale pink milk carries bits of strawberry you can chew.
Ingredients
Instructions
- 1
Rinse 250 g fresh strawberries quickly under cold water, then remove the green tops.
Pat them dry with paper towels so extra water does not thin the strawberry base later.
- 2
Place the strawberries in a bowl and add 2 tablespoons sugar.
Crush them coarsely with a fork, leaving small fruit pieces, then rest for 5 minutes until juice collects and the sugar starts dissolving.
- 3
When the berries look juicy, add 1 tablespoon honey and 0.3 teaspoon vanilla extract.
Stir until most sugar grains disappear and the mixture looks glossy, but avoid mashing it completely smooth.
- 4
Fill the serving glass with 1 cup of ice first.
Spoon or pour the strawberry base slowly until it fills about one-third of the glass, letting the heavier fruit settle evenly at the bottom.
- 5
Pour 350 ml cold milk very slowly down the inside wall of the glass.
Do not pour directly onto the strawberry layer, or the red base will cloud the milk too early.
- 6
Serve as soon as the layers are set and the drink is still cold.
Just before drinking, stir down to the bottom with a straw until the milk turns pale pink and the fruit spreads through it.
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