Description

Ingredients

• Strawberry base
• 🍓 300 g strawberries, hulled (2 cups / 10.6 oz)
• 🍯 25 ml honey or sugar syrup (5 tsp / 0.85 fl oz)
• 🍋 10 ml lemon juice (2 tsp / 0.34 fl oz)
• 🧂 1 g fine sea salt (1/4 tsp / 0.04 oz)
• Smoothie
• 🥛 320 ml cold milk, dairy or oat (1 1/3 cups / 10.8 fl oz)
• 🍦 120 g vanilla ice cream, optional for premium body (1 cup / 4.2 oz)
• 🧊 200 g ice cubes (about 1 1/2 cups / 7 oz)
• 🌿 2 g vanilla extract, optional (1/2 tsp / 0.07 oz)
• Finish
• 🍓 60 g diced strawberries (1/2 cup / 2.1 oz)
• 🥛 60 ml cold milk, to top (1/4 cup / 2 fl oz)

Preparation

• Make the strawberry syrup
  Blend 200 g strawberries with honey or syrup, lemon juice, and salt for 15 sec until smooth and glossy. 🍓
• Build the swirl
  Spoon 3–4 tbsp of the strawberry syrup inside a tall glass and rotate the glass to create a clean swirl on the walls. 🥛
• Blend the smoothie
  Blend milk, remaining 100 g strawberries, ice, optional ice cream, and optional vanilla for 25–30 sec until silky. 🧊
• Adjust texture
  If too thick, add 30 ml (2 tbsp / 1 fl oz) milk and blend 5 sec, if too thin, add 3–4 ice cubes and blend 5 sec. 🥤
• Add fruit pieces
  Drop diced strawberries into the swirled glass so you get that Korean cafe texture. 🍓
• Pour and layer
  Pour the smoothie slowly into the glass to keep the swirl sharp and clean. ✨
• Top
  Top with 60 ml cold milk if you want a lighter finish, or add 1 tbsp extra syrup for a deeper pink look. 🥛
• Serve
  Serve immediately, stir at the table for the signature Korean strawberry milk effect. 🥄

Total Time

⏱️ Prep: 6 min
🔥 Cook/Bake: 0 min
🛋️ Rest: 0 min
⏰ Total: 6 min

Nutritional Value

Advice

Status

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