1 cup milk (dairy or dairy-free) / 240 ml / 8 fl oz
2 tbsp Sakura powder, plus more for garnish
1 tbsp honey (or maple syrup)
1/4 cup heavy cream (optional) / 60 ml / 2 fl oz
Instructions
Warm the milk: Pour the milk into a small saucepan and add the Sakura powder. Cook over medium-high heat on the stovetop until the milk is warm and begins to steam, about 5 to 7 minutes. Whisk constantly to dissolve the Sakura powder into the liquid.
Adjust flavor: Taste the milk and feel free to add another tablespoon of Sakura powder if you desire a stronger flavor.
Add sweetener: Remove the milk from heat and stir in the honey or other sweetener of your choice. Start with 1 tablespoon of honey and add more if desired.
Whip the cream: Place the cream in a small, cold bowl. Whip the cream with a milk frother or small whisk until it becomes frothy and foamy. The goal is to fluff it up, not to create stiff peaks.
Assemble the latte: Pour the warm cherry blossom milk into a mug. Gently spoon the foamy heavy cream over the milk.
Garnish and serve: Sprinkle dried Sakura powder on top for garnish. Serve your Sakura latte warm and enjoy!
Notes
Use high-quality Sakura powder for the best flavor. The quality of your ingredients can make a significant difference in the final taste of your latte.
Adjust the amount of Sakura powder to suit your taste preferences. If you prefer a stronger cherry blossom flavor, feel free to add an extra tablespoon of powder.
Do not overheat the milk. Keep the temperature just below boiling to preserve the delicate flavors and prevent scorching.
For a vegan version, use dairy-free milk and maple syrup instead of honey.
For an iced version, pour the cherry blossom milk over ice and top with cold foam instead of warm cream.
Add a teaspoon of matcha powder for a Sakura Matcha Latte fusion, or incorporate cocoa powder for a Sakura Mocha.
