Japanese Strawberry Milk (Ichigo Milk)
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Japanese Strawberry Milk (Ichigo Milk)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 100 g fresh strawberries about 5 medium/8-10 small
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- 200 ml milk of your choice
- 1 tbsp heavy cream optional
- ½ tbsp condensed milk
- ice optional
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Instructions
- Wash and dry 100 g fresh strawberries, then cut off the stems and roughly dice.
- 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.
- As the strawberries soften, crush them with a fork. (Don't be too thorough, leave some larger chunks in there too!)
- Once the strawberries reach a jam-like consistency, remove the pan from the heat and allow to cool for a few minutes.
- 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.)
- Mix 200 ml milk, 1 tbsp heavy cream and ½ tbsp condensed milk in a jug until well combined.
- 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.
- Carefully pour the milk mixture over the top to keep the layers separate.
- Mix well before drinking and enjoy!
Notes
- To make it plant based, use your favourite plant based milk, coconut cream or soy yogurt instead of double cream (to thicken) and your choice of sweetener.
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