Ingredients
Method
- To make the syrup: In a small pot, combine all ingredients and heat over medium heat until bubbling. When boiling, reduce to a simmer and cook for 7-10 minutes, stirring occasionally, until the strawberries are soft. Remove from heat and let cool for 10 minutes. Strain through a fine mesh sieve into a jar or bottle. Store in the fridge until ready to use.
- To make the cold foam: In a tall jar or glass, combine the milk, heavy cream, and syrup. Use a milk frother to whip it to a fluffy light consistency. Adjust quantity of heavy cream to thicken if needed.
- To make the strawberry matcha: In a tall glass filled with ice, start with 1-2 tablespoons of the strawberry syrup, then add ~6 oz milk of choice + brewed matcha, and top with strawberry cold foam!
Notes
You can keep the syrup stored in an airtight container in the refrigerator for up to 2-3 weeks.
Feel free to adjust the sweetness level to your preference. I would say this syrup is moderately sweet when it's combined with coffee or matcha. If you prefer less sweet, cut the honey by 25%.
Uses: As pictured, we personally love using this cold foam in an iced matcha latte or atop cold brew. It's also great on top of a regular iced latte, a homemade dirty soda, or Italian soda.