I think I miss Japan the most in Spring. Seeing all the gorgeous Sakura in full bloom on the media makes me wish I was there. At least I have been lucky to experience the season first hand. The Sakura is highly prized as the season only lasts but a week or so,proving that life is fleeting and ever changing. When we look at the cherry blossoms we realise that we must appreciate things and live mindful in the moment of each passing day.
The cherry blossom in Japan this year came over a week early and was the third earliest full bloom in Tokyo on record. As for my Sakura it’s still very much in tight bud it has been so cold in the UK this year. I’m still in Japan in spirit and I am loving making these Sakura tea pink lattes.
All you need is Japanese Sakura tea ( this might be a little difficult to find outside of Japan.)
Brew one Sakura teabag in half a cup of hot water. Heat up half a cup of non dairy milk then add one tablespoon of beetroot juice and froth your milk. As the beetroot is naturally sweet you don’t need to add sweetener. Then take out your teabag and add your milk topping with froth. I actually have some pink pitaya powder that looks pretty dusted on the top or you could add some pink tea powder which is made from 100% mangosteen.
Just waiting now for my Sakura to bloom and spring to finally arrive.