Strawberry Cloud Matcha Latte

Build

1. Combine the sliced strawberries and sugar in a container. Stir gently to ensure the strawberries are fully coated.
2. Cover and place the mixture in the fridge for 12 hours, stirring at the halfway point to incorporate any dry sugar on the bottom.
3. Use a fine sieve to strain out the syrup.
4. Bottle and store it in the fridge for up to two weeks.
5. A note: Keep the sugared strawberries! They make for an excellent topping on ice cream, oat meal, pancakes, etc.

1. In the smaller tin of a cocktail shaker or a milk steaming pitcher, add the heavy cream, coconut cream and strawberry syrup.
2. Use a hand-held milk frother and aerate the mixture until the cold foam has doubled in size, approximately 7-10 seconds.
3. Add the matcha powder and hot water to a small bowl and gently whisk until combined and frothy.
4. In a glass, add the matcha liquid and milk. Stir to combine.
5. Add ice, leaving 1.5 inches of room at the top of the glass for the foam.
6. Pour the strawberry foam over the top of the drink.
7. Stir to lightly combine before enjoying.