INGREDIENTS

• Ice
• 250 ml (81⁄2 fl oz/1 cup) coconut milk
• 1 JENKI matcha shot
  

FOR THE STRAWBERRY CHEONG (MAKES ENOUGH FOR
4–5 SERVINGS)

• 200 g (7 oz) strawberries, hulled
• 150 g (5 oz) caster sugar
• Seeds from 1 vanilla pod

DIRECTIONS

• To make the strawberry cheong, chop the strawberries into small chunks and put into a bowl. 
  
• Stir in the sugar and vanilla seeds, and let it all macerate before transferring to an airtight jar. Let the cheong sit at room temperature to ferment for 2–3 days until the sugar has completely dissolved and the mixture has become a syrup. 
  
• As long as it’s kept inan airtight container, it will now keep inthe refrigerator for 1 month.
  
• To make the latte, fill a glass with ice and add 2 tablespoons of the strawberry syrup.
  
• Pour over the milk and matcha and serve.