In a medium saucepan, pour in 1 cup of your preferred milk and add 2 tablespoons of freeze-dried Sakura powder. Heat over medium-high heat for about 5-7 minutes, whisking continuously to ensure the powder completely dissolves.

Once the milk is warm, remove the saucepan from the heat. Stir in 1 tablespoon of honey or maple syrup, adjusting the sweetness to your preference.

While the milk mixture cools slightly, take a chilled mixing bowl and pour in 1/4 cup of heavy cream. Whip until frothy, but avoid forming peaks.

Pour the warm Sakura milk mixture into a cup, filling it about three-quarters full. Spoon the whipped cream on top.

Sprinkle a tiny amount of Sakura powder on top of the whipped cream. Serve immediately while warm.