Scale

1/2 cup (120 ml) very cold skim or 1% milk

1 tablespoon (about 5 g) finely ground freeze-dried strawberry powder

2 teaspoons pure maple syrup, or to taste

1/2 teaspoon pure vanilla extract

Tiny pinch of fine salt

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Grind the freeze-dried strawberries into a fine powder and sift out any large pieces.

Pour the cold milk into a tall, narrow container. Add the strawberry powder, maple syrup, vanilla, and salt.

Froth for 20 to 30 seconds, keeping the frother head just below the surface, until the mixture is pale pink, airy, and still pourable.

Let the foam stand for 15 seconds so large bubbles settle.

Divide over two glasses of iced coffee, cold brew, matcha, chai, or cold milk. Serve immediately.

For dairy-free foam, use cold barista-style oat milk or unsweetened soy milk.
For a fresh-fruit version, replace 1 tablespoon of milk with 1 tablespoon of smooth, strained strawberry puree.
Without a frother, pump the mixture in a French press 30 to 40 times or shake it in a tightly closed jar for 45 to 60 seconds.
The texture is best immediately after frothing. Refrigerate the unfrothed mixture for up to 24 hours.
Nutrition is an estimate and varies with the milk and sweetener used.