Milk curdling in drinks

I recently bought some strawberry puree to add to my matcha, but when I add it, it makes the milk curdle, which I understand is because of the acid present in the puree. But how do they do it in some coffee shops when they add jams or something to the drinks without making the milk curdle. So my question is how can I get the same effect at home? submitted by /u/yarikkot05