Iced Strawberry Mocha with Strawberry Cold Foam

1 In a small saucepan, whisk together the cocoa powder, sugar, and water over medium heat until smooth and slightly thickened. Remove from the heat and stir in the vanilla and salt. Set aside to cool.
2 Combine the strawberries, white sugar, brown sugar, and water in a saucepan. Bring to a gentle simmer and cook until the strawberries soften and release their juices. Blend until smooth, then strain through a fine mesh sieve to remove seeds and pulp. Stir in the lemon juice, if using. Reserve the liquid for the cold foam.
3 In a small glass or frothing vessel, combine the strawberry syrup liquid, heavy cream, and a splash of milk. Froth until thick and airy.
4 Add about 1 to 2 teaspoons of chocolate syrup to each espresso cup. Brew the espresso directly over the chocolate syrup and stir to combine.
5 Fill two glasses with ice. Pour the chocolate espresso over the ice, then add milk to fill the glass. Spoon the strawberry cold foam over the top. Garnish with fresh strawberries and an extra drizzle of strawberry syrup, if desired. Serve immediately.