• Put matcha powder in a bowl or glass and add 3 tablespoon milk. Whisk until powder is dissolved and mixture is smooth. Once powder is dissolved, add remaining milk and simple syrup and stir to combine.
• In the bottom of a separate glass, add strawberry puree. Fill glass with ice.
• Pour matcha/milk mixture over the ice. Top with raspberry cream cold foam.

Simple Syrup

• Put water and sugar in a medium saucepan and bring mixture to a boil. Once boiling, lower heat and let simmer for about 10 minutes, until sugar is completely dissolved and mixture has thickened a bit.
• Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.
• Store syrup in airtight container in the fridge for about a month.

Strawberry Puree

• Put chopped strawberries, sugar, and 2 tablespoon water to a small saucepan over medium heat.
• Cook for 7-9 minutes, stirring occasionally, until strawberries are very soft and the liquid is bright red and glossy. The consistency should be loose and saucy; not jammy.
• In a small bowl, stir ¼ teaspoon cornstarch with the remaining ½ teaspoon water until completely smooth.
• Once the strawberries are softened, stir the cornstarch slurry into the mixture and let it gently simmer for about a minute, until just slightly thickened. Avoid boiling or cooking too long as mixture may get gummy.
• Remove from heat and stir in the lemon juice and pinch of salt.
• Let puree cool slightly, then blend until completely smooth using either a blender, handheld immersion blender, or food processor.
• Strain mixture through a fine-mesh sieve, pressing firmly with a wooden spoon to extract as much puree as possible.
• Store strawberry puree in an airtight container in fridge and let cool completely before using. Purée should stay fresh for about 5 days when stored properly.

Raspberry Cream Cold Foam

• Add cream, milk, and raspberry syrup to a mason jar and shake vigorously. Or mix all ingredients in a bowl until well combined. This is your raspberry cold cream. Keep it in the fridge until you're ready to turn it into cold foam right before using.
• To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup cream at a time. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.