Line the inside of the cup with strawberry puree.

Add milk, ? cup strawberry puree, white mocha sauce, cinnamon dolce syrup, vanilla bean powder, xanthan gum, and ice to a blender and process until smooth and frothy.

Pour into the cup and top with whipped cream and graham cracker crumbs.

Put all ingredients in a blender and process until smooth.

Pour puree into a bowl or glass and keep refrigerated until ready to use.

Put roughly chopped white chocolate in a medium heat-proof bowl.

In a small saucepan, combine sweetened condensed milk and 2% milk over medium-low heat until it's just coming to a simmer.

Pour milk mixture over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth.

Pour sauce into a heat-proof jar or bowl and let cool. Keep in the fridge until ready to use.

Put water, both kinds of sugar, and cinnamon sticks in a medium-size saucepan and bring the mixture to a boil.

Once boiling, lower heat and let mixture simmer for about 10 minutes, until syrup has thickened.

Remove from heat and stir in vanilla extract. Strain cinnamon sticks out of syrup and pour into a heat-proof bowl or mason jar. Place bowl or jar in fridge to cool completely before using.