Cherry Blossom Matcha Sakura Latte
Extra creamy, earthy and floral matcha sakura latte made from cherry blossoms. This springtime drink is versatile, fragrant and absolutely delicious!
Ingredients
- 1 cup milk* (240 grams)
- 4 teaspoons Cherry blossom syrup*
- 2 teaspoons matcha powder*
- ½ cup hot water
- ¼ cup cream, optional (60 grams)
Instructions
- In a small bowl, using a fine mesh sieve sift the matcha powder.
- Pour half (¼ cup) of the hot water (170℉ or 80°C) on top of the matcha. Using a bamboo whisk or electric whisk, mix until foamy and aerated.
- Pour the remaining hot water on top and mix gently to combine.
- Separately, in a jug or bowl combine milk and Cherry Blossom Sakura Syrup, mixing well.
- Pour the Sakura milk into two large serving glasses filled halfway with ice cubes.
- Very slowly pour the matcha tea on top. Go as slowly as possible to keep the pink and green layers from merging.
- If desired, top with a bit of cream and serve.
Notes
- Milk: you can use any non-dairy milk like oat, almond or soy. Alternatively, whole milk can be used too.
- Cherry blossom syrup: I recommend using homemade Sakura syrup, but you can also use sakura powder or instant sakura latte powder instead. Please see post for more details on Ingredient Substitutions.
- Matcha powder: use ceremonial grade matcha powder for best results.
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 2 servings.
Nutrition
Calories: 100kcal
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