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Japanese Strawberry Milk (Ichigo Milk)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 serving
Course: Drinks
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. Wash and dry 100 g fresh 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!

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.