Strawberry vanilla cold foam matcha

Step by step.

1. 
   01

   Grind the strawberries

   Finely grind 2 g freeze-dried strawberries with a mortar and pestle, or crush them inside a food bag with a rolling pin. Sieve out any large pieces for a smoother foam.

2. 
   02

   Soften the strawberry powder

   Stir the strawberry powder into 20 ml cold milk in a narrow mixing cup. Leave it for about a minute so the powder can hydrate.

3. 
   03

   Add cream and vanilla

   Add 45 ml cold cream and 10 ml vanilla syrup to the strawberry milk. Stir to combine and keep the mixture cold while you prepare the matcha.

4. 
   04

   Make the iced matcha

   Sift 2 g matcha into a bowl and whisk with 40 ml water at 75–80°C until smooth. Fill a roughly 400 ml glass with ice and 150 ml cold milk, then pour in the matcha and stir lightly.

5. 
   05

   Froth the strawberry cream

   Froth the cold strawberry mixture with a handheld milk frother for about 30–60 seconds. Stop when it looks airy and softly thickened, while still easy to pour.

6. 
   06

   Finish with pink foam

   Pour the strawberry vanilla foam slowly over the iced matcha. Serve immediately. A few small strawberry flecks in the foam are normal.