The Japanese custom of flower viewing, known as Hanami, can be made even sweeter with this Hanami Latte recipe prepared with Hojicha Powder.
Every spring, people visit parks to admire the sakura cherry blossoms and appreciate the beauty nature has to offer. This centuries old tradition also includes a joyous picnic, where seasonal pink treats made with sakura are eaten.
The Hanami Latte is made from three distinct layers. First, a pink whipped cream layer to represent the pink buds which signal the beginning of the season. Second, a white milk layer to represent the delicate white petals that slowly emerge and can be fully enjoyed during peak bloom. Finally, a deep brown hojicha layer to represent the strong cherry tree branches.
In our recipe, we use easily available frozen strawberries to create a natural pink food coloring which gives the whipped cream layer a deliciously fruity flavor and light pink color.
If you’re lucky enough to find sweet sakura syrup, paste, or sugar, you can experiment with them to create your pink whip.
Whether you’re sitting under a cherry tree outdoors watching the petals dancing in the wind, or are looking to bring nature indoors, the Hanami Latte is the perfect way to celebrate the cherry blossom season.
- 1 can full fat coconut milk
- 1 cup frozen strawberries
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar (add more to taste)
- 1/2 cup ice cubes
- 120 ml milk of your choice
- 1 teaspoon maple syrup
- 1 teaspoon Hojicha Powder
- 60 ml cold water
- Place 1 can of full fat coconut milk in the fridge overnight.
- The following day, bring 1 cup of frozen strawberries and 2 tablespoons of water to a simmer in a small saucepan.
- Once the strawberries soften, create natural food coloring by straining the bright pink liquid and setting it aside to cool (reserve the strawberries for your next smoothie).
- Place the pink food coloring and a separate medium bowl in the fridge.
- Once they are all chilled, remove the pink food coloring, medium bowl, and coconut milk from the fridge.
- Gently open the can of coconut milk, and scoop out the hardened cream into the medium bowl (the remaining liquid can be used in smoothies or to replace water in baked goods).
- Whip the coconut cream, 1/2 teaspoon of vanilla extract, and 1 tablespoon of sugar using a hand mixer on medium speed for approximately 30 seconds, until soft peaks form. Taste and adjust the sugar to taste.
- Gradually add the pink coloring until the desired shade is achieved, scraping the sides as necessary.
- Scoop the pink whipped cream into a glass, and flatten using the back of a spoon (store any leftovers in the fridge).
- Add 120 ml of milk and 1 teaspoon maple syrup to a measuring cup, then stir to combine.
- Add 1/2 cup of ice cube to the glass.
- Slowly pour the sweetened milk onto the ice.
- Whisk 1 teaspoon of Hojicha Powder in 60 ml cold water in a tea bowl, and slowly pour into the glass.
- Enjoy your delightfully cheerful Hanami Latte!