Easiest Way to Make Spring-Coloured Sakura Matcha Latte

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spring-coloured sakura matcha latte. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spring-Coloured Sakura Matcha Latte is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Spring-Coloured Sakura Matcha Latte is something which I’ve loved my entire life. They are nice and they look wonderful.

Recipe of Spring-Coloured Sakura Matcha Latte

To begin with this particular recipe, we have to prepare a few components. You can cook spring-coloured sakura matcha latte using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Spring-Coloured Sakura Matcha Latte:

1. Make ready 1 blossom Cherry blossoms preserved in salt
2. Get 200 ml Milk
3. Make ready 1 tsp Matcha
4. Take 1 heaped teaspoon Sugar

Instructions

Instructions to make Spring-Coloured Sakura Matcha Latte:

1. Place the cherry blossoms in a small dish, pour in some water, and let soak for 15-20 seconds. Set aside some of the cherry blossom for decoration (see photo) and finely chop the rest of the petals and stem.
2. Put the milk, finely chopped cherry blossom, matcha, and sugar in a saucepan and warm it up until it's about to boil.
3. Pour the mixture into a mug, leaving a little in the pan. Whisk the mixture that's left in the pan with a milk frother or something similar, and gently pour it on top of the mixture in the mug. Decorate the latte with the petals left over from Step 1 and it's ready to drink.
4. I tried decorating my latte with a flower I made with "Salt-Cured Cherry Blossoms",. I think it looks cuter than my version. - - https://cookpad.com/us/recipes/142718-salt-cured-cherry-blossoms

As simple as that Easiest Way to Prepare Spring-Coloured Sakura Matcha Latte

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