LUXE BREW SAKURA

Every year, Spring sees a festival of colour in the Northern Hemisphere. In Japan, one particular treat is the celebration of the Cherry Blossom, as the country turns itself light pink and delights the senses with floral aromas and flavours. Our Sakura Cherry Blossom Latte blend is a tribute to this celebration, and can be enjoyed any time of the year as a hot latte, cold milkshake or icy frappe. Attractive to display and suited to any barista or for home use. Available in our re-sealable 500g can.

Explore our range of recipe ideas below, keeping in mind that all of the 'Bodacious Latte Mix' components in these recipes are interchangeable with each other.

Sakura Latte

INGREDIENTS

20g Luxe Brew Sakura Latte mix

200ml textured milk

METHOD

1. Place the powder in a glass. 

2. Fill the remainder of the cup up with textured milk and stir until thoroughly combined.

3. Enjoy!

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Sakura Frappe

INGREDIENTS

30G Luxe Brew Sakura Latte Blend

250ml milk

1/2 cup ice

METHOD

1. Combine all ingredients in a blender.

2. Blend until the consistency is to your satisfaction.

3. Drink and enjoy!

Sakura Cake

INGREDIENTS

2 Cups Luxe Brew Sakura Latte Mix

1/2 Teaspoon Luxe Brew Vanilla Raw Sugar

1 Cup Unsalted Butter

4 Eggs

1 Cup Whole Milk

2 1/2 Cups Flour

1/2 Teaspoon Salt

2 1/2 Teaspoons Baking Powder

METHOD

1. Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.

2. Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until light and fluffy, about 8 minutes.

4. Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

5. Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

6. Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the centre comes out clean, about 40 minutes for the 9 x 13-inch pan or 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.

7. Transfer to a wire rack and let cool completely in the pan then remove from pans.

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Sakura Buttercream

INGREDIENTS

20g Luxe Brew Sakura Latte Mix

15g  freeze-dried raspberries 

1/2 cup unsalted butter, softened 

1/2 teaspoon Luxe Brew Vanilla Raw Sugar

1/8 teaspoon salt

2 cups icing sugar, sifted

2-3 tablespoons heavy whipping cream

METHOD

1. Pulse freeze dried raspberries in a food processor or high speed blender, until it turns into a powder set aside. 2. With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla, salt and strawberry powder.

3. Add the icing sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached.

4. Scrape down bottom and sides of the bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.

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tel: +61 3 98000088  

eml: service@bodaciouscoffee.com.au

LOCATION

25 Parkhurst Drive
Knoxfield, 3180, VIC
Australia