For the sugar funnel cake sprinkles, mix sugar, cinnamon, salt, melted butter, vanilla extract and all-purpose flour.

In a pan, over medium-high heat, cook the mixture for 2 minutes. Toss a few times, being careful not to burn the sugar, or let it melt. Watch the video for a better visual explanation.

After 2 minutes it will start to form small clumps. Turn heat to low and cook for 6 minutes more, stirring every minute to prevent sugar from sticking to the pan. It will look drier and firmer after 6 minutes.

Let it cool over a baking sheet.

For the strawberry puree, blend strawberries with sugar, vanilla and lemon juice.

Simmer for 5 minutes over medium-high heat.

Let it cool for 30 minutes before using.

For the funnel cake syrup, heat 1 ¼ cup of water with 1 cinnamon stick and ⅛ teaspoon of salt. Let it boil for 5 minutes. Remove cinnamon stick.

In a saucepan, heat 1 cup of granulated sugar over medium-high heat until it begins to melt. Stir to check if the sugar is not burning.

When the sugar starts to brown, add the cinnamon boiling water carefully, stirring quickly. Turn heat to low and keep stirring for 30 seconds more, until homogeneous. Careful for the sugar not to burn.

Remove from heat and let it cool before storing.

With all ingredients ready, let’s start the base. Check notes to get the recipe for the cream base. Blend coffee, milk, funnel cake syrup and ice until smooth.

Add whipped cream to the bottom of the cup and top it with strawberry puree.

Pour the base over it, topping with more whipped cream and strawberry puree.

Sprinkle the funnel cake sugar. Serve right away!