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Iced Fresh Raspberry Milk

A visually stunning, Korean cafe-style iced beverage featuring a rich homemade raspberry compote, creamy milk, and an overflowing crown of fresh raspberries.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 drinks
Course: Beverage, Snack
Cuisine: American, Korean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Compote Base
  • 2 cups raspberries fresh or frozen
  • 0.5 cup granulated sugar adjust to taste
  • 1 tbsp lemon juice freshly squeezed
Drink Assembly
  • 2 cups milk whole milk or barista oat milk, cold
  • 2 cups ice cubes large clear cubes preferred
  • 1.5 cups fresh raspberries for topping
  • 1 tbsp powdered sugar for dusting

Equipment

  • Small saucepan
  • Tall clear glasses
  • Potato masher or wooden spoon
  • Fine mesh sieve (optional)

Method
 

  1. In a small saucepan, combine the 2 cups of raspberries (fresh or frozen), granulated sugar, and lemon juice over medium heat.
  2. As the berries warm, gently mash them to release their juices. Bring to a gentle boil, then reduce to a simmer.
  3. Simmer uncovered for 10-15 minutes until the mixture thickens into a glossy, jam-like syrup. Remove from heat and let cool completely (chill in the fridge for best results).
  4. Spoon 3-4 tablespoons of the chilled raspberry compote into the bottom of a tall glass, deliberately smearing some up the inside walls.
  5. Fill the glass completely to the top with ice cubes.
  6. Slowly pour the cold milk over the ice until the glass is almost full, allowing it to swirl with the syrup.
  7. Top the glass with a large handful of fresh, whole raspberries, piling them high.
  8. Dust the top lightly with powdered sugar, insert a straw, stir vigorously before drinking, and enjoy!

Notes

Ensure the raspberry compote is completely cold before adding milk to prevent curdling. The compote can be made up to 2 weeks in advance and stored in the fridge.