In this Matcha Monday (ep. 66), I’m making the cutest spring combo: a sakura matcha latte with a soft pink layer, plus hanami dango for your next picnic moment. I walk you through how I build the latte so it tastes like matcha first (always), but still has that dreamy cherry blossom vibe—lightly floral, a little sweet, and super cozy. The layering is simple: I split the milk so the sakura layer stays pink, then whisk my matcha with water and pour everything together for that spring café look at home. For the hanami dango, I’m using mochiko and dividing the dough into three flavors/colors—plain, sakura, and matcha—then shaping them into the classic tri-color skewers. It’s one of those recipes that feels whimsical and nostalgic, but it’s actually very doable, even if you’re just making it for a slow afternoon at home. If you want an easy seasonal treat that’s aesthetic, picnic-friendly, and genuinely delicious, this is it.