Dice strawberries and place into a small saucepan. Add sugar and water and place over a medium heat. Bring to the boil, and then reduce to a simmer.

Cook for 5-10 minutes until fruit breaks down creating a chunky sauce. Remove from the heat, pour into a jar or container and allow to cool before using. Compote will store for up to two weeks in an airtight container in the fridge.

Sift matcha powder into a bowl. Add boiling water. Using a matcha whisk or handheld milk frother, mix for 30 seconds until powder is completely dissolved.

Add 2-3 tablespoons of strawberry compote to the base of a glass. Add ice and top with milk, then pour matcha over the top creating a layering effect. Mix the drink completely before drinking.