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Grind a small handful of freeze dried strawberries into a powder with a mortar and pestle.
In a tall glass with ice, add the syrup and shortbread milk. Stir to combine.
Gently layer the espresso on top.
Sprinkle strawberry powder over the top of the drink and nestle the basil sprig alongside a straw.
Stir with the straw to combine the drink before enjoying.
Split open the vanilla bean pods and scrape out the seeds.
Add the strawberries, sugar, and vanilla seeds to a container and stir until fully combined.
Add the whole vanilla pods, cover, and place in the fridge for 12 hours.
Stir every 3-4 hours to mix the sugar that settles at the bottom.
After 12 hours, strain the syrup through a sieve before bottling and storing in the fridge for up to 2 weeks.
In a pitcher or bowl, combine the shortbread rounds and milk.
Cover and place in the fridge to infuse for 30 minutes.
After, strain the milk through a sieve or cheese cloth to remove the shortbread solids.