Sakura Matcha Latte

My matcha obsession started decades ago when I was a runner in Hollywood and Starbucks Iced Matcha lattes were the only thing any executive at the production company wanted to drink. One sip and I was hooked too!

Since then, I’ve tried many different fruit and floral combinations with the green tea. My previous favorite was the strawberry matcha latte, but I’ve found that sakura (aka cherry blossom) is absolutely perfect for spring.

I love having an iced one on a warm afternoon while I sit on my porch and look at all the edible flowers in my garden. In case you’d like it hot (some do 😉), I’m including instructions for that as well.

Ingredients

• Cherry Blossom Syrup – I use Monin cherry blossom syrup. You can substitute sakura powder which is often cheaper.
• Vanilla Syrup – Use standard vanilla or get fancy with vanilla bean syrup.
• Milk – Use any kind of milk you prefer (cow, almond, oat etc.).
• Matcha – Be sure to use latte or ceremonial grade matcha. I prefer Encha.

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Tips

1. Feel free to add more or less of the syrups, depending on how sweet you prefer your matcha.
2. Try adding cherry blossom boba to the bottom.
3. If you have extra cherry blossom syrup or powder, try making a sakura latte with espresso.