• Line inside of cup with strawberry puree.
• Add milk, ½ cup strawberry puree, white mocha sauce, cinnamon dolce syrup syrup, vanilla powder, xanthan gum, and ice to a blender and process until smooth and frothy.
• Pour into cup and top with whipped cream and graham cracker crumbs.

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.

White Mocha Sauce

• Put roughly chopped white chocolate in a medium heat-proof bowl.
• In a small saucepan, combine sweetened condensed milk and 2% milk over medium-low heat until it's just coming to a simmer.
• Pour milk mixture over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth.
• Pour sauce into a heat-proof jar or bowl and let cool. Keep in the fridge until ready to use.

Cinnamon Dolce Syrup

• Put water, both kinds of sugar, and cinnamon sticks in a medium-size saucepan and bring mixture to a boil.
• Once boiling, lower heat and let mixture simmer for about 10 minutes, until syrup has thickened (note that it will continue to thicken as it cools).
• Remove from heat and stir in vanilla extract. Strain cinnamon sticks out of syrup and pour into a heat-proof bowl or mason jar. Place bowl or jar in fridge to cool completely before using.