Sakura Cappuccino | さくらのカプチーノ

(日本語のレシピは以下にございます。)

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Sakura Cappuccino | さくらのカプチーノ

This is the best addition to your weekend brunch! This cappuccino is perfectly warm and creamy, but has the added sweetness of cherry blossoms! If you’re in a hurry or want to make this before you head out the door to work, you can steep the cherry blossoms in the milk the night before, so there’s no waiting around in the morning! Serve this with some pancakes or waffles, and it would be the most adorable weekend brunch!

Ingredients (serves 2)
❤ 1 1/2 cups + 2 tbsp milk
❤ 5 pickled sakura cherry blossom flowers, just the petals (purchase some here)
❤ 1 tbsp sugar
❤ 2 tbsp Sakura Jam (recipe here)
❤ pink food colouring
❤ 1 tsp pink sanding sugar

Directions

1. Soak the pickled sakura cherry blossom petals in some cold water for about 1 hour to remove any salt between the petals. Then drain, rinse with water once more and pat dry with a paper towel.
2. Pour 250ml of milk into a pot and add the sakura flower petals and sugar. Set the pot to medium heat and heat the milk until it almost comes to a boil. Then remove the milk from the stove and bring it down to room temperature. This can be done a day ahead of time if you’re in a rush – just store the milk in the fridge overnight. Then strain the milk to remove the flowers.
3. Mix together the jam and 2 tbsp of milk in a small dish, and microwave for 30 seconds. Then divide it between your desired mugs.
4. Place the steeped 1 ½ cups of milk into a deep, microwave safe bowl, dye it pink with some pink food colouring and microwave for about 2 minutes, until hot. Using a milk frother (purchase one here), froth the milk until it’s light and fluffy and has almost doubled in volume.
5. Pour the hot milk into each mug and and sprinkle some pink sanding sugar on top, and enjoy!

Want to see more video tutorials? Check out all of my recipes here!

http://www.youtube.com/pankobunny

sakura cappuccino thumb

Sakura Cappuccino | さくらのカプチーノ

週末のブランチにぴったりの飲み物です!温かくて、クリーミーな桜香りのカプチーノです!急ぎの場合、一日前にこの牛乳を作って置き、朝に急いで作らなくてもOKですよ!パンケーキやワッフルと食べるとおいしい朝ごはんになります!!

材料(2人分)
❤牛乳 カップ1.5+大さじ2
❤桜塩漬け(花びらだけ) 5輪
❤砂糖 大さじ1
❤さくらのジャム(レシピはこちらです) 大さじ
❤ピンク色の食用色素
❤ピンク色の砂糖 小さじ1/4
作り方
①桜塩漬けを冷たい水に1時間浸し、塩抜きをする。キッチンペーパーに包み、水気を切る。②牛乳250mlを鍋に流し入れ、桜の花びらと砂糖を加える。鍋を中火にし、ふつふつするまで温める。火から外し、室温に戻す。牛乳をこしにかけ、花びらを捨てる。急ぎの場合、一日前にこの牛乳を作って置き、冷蔵庫に保存する。
③ジャムと牛乳大さじ2を小さなボウルで混ぜ、電子レンジで30秒加熱する。お好みのマグカップに分ける。
④耐熱性の深いボウルに桜に浸した牛乳を流し入れ、ピンク色に着色し、電子レンジで2分加熱する。牛乳の量が2倍になるまで、ミルク泡立て器で牛乳をふわふわにする。
⑤マグカップに流し入れ、ピンク色の砂糖を少々ふると完成です!

すべてのレシピの動画はこちらですよ!ぜひ見てください!❤

http://www.youtube.com/pankobunny

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