🌸 Iced Sakura Matcha Latte (with Pink Hibiscus Almond Milk)
Sakura season in Japan hits different. For a few short weeks, everything slows down, parks fill up, and people gather under cherry blossoms for hanami, basically appreciating beauty while it lasts (and yes, usually with snacks and drinks involved).
This latte is our little nod to that energy. Soft, floral, a bit extra, but still grounded in really good matcha.
If you’re looking for a drink that looks unreal but also actually tastes good, this is it.
Ingredients:
Organic Gokou & Samidori Top Grade Ceremonial SAMO Matcha
Sakura (cherry blossom) syrup
Almond milk
Hibiscus tea (tea bag works perfectly)
Ice cubes (as needed)
Preparation Steps:
1. Make a hibiscus concentrate
Start by preparing a strong hibiscus tea. This is what gives your milk that pink colour.
Use a small amount of boiling water
Steep the tea bag for 7–10 minutes
Let it cool
The key here is concentration. Less water = better colour.
2. Create your pink milk
Take about 150 ml almond milk
Add a few tablespoons of your hibiscus concentrate
Froth the milk until smooth
You’re aiming for a light, soft pink shade.
3. Prepare your matcha
Use 2g of SAMO Matcha
Add up to 50 ml hot water (not boiling, ideally 75–80°C)
Whisk until smooth and slightly frothy
4. Assemble your drink
This is where the magic (and layers) happen:
Add ice to your glass
Pour in sakura syrup
Add your matcha layer
Finish with the pink almond milk
You’ll get a beautiful contrast of green and soft pink.
This is one of those drinks that looks like effort but really isn’t.
Perfect for spring mornings, content days, or when you just want something that feels a bit extra, without actually doing anything complicated.
If you’re making it at home, the matcha really makes the difference. This recipe works best with a smooth, high-quality ceremonial grade like our Organic Gokou & Samidori Top Grade Ceremonial Matcha (30g).
