Place the salted sakura blossoms in water and soak them for a few minutes to remove excess salt.

Pour the milk into a small saucepan and warm it gently over medium-low heat.

Sift in the sakura powder and stir until the powder dissolves evenly into the milk.

Stir in the sugar or your preferred sweetener and mix until fully dissolved.

Pat the soaked blossoms dry and trim off the excess stems.

Strain the sakura milk into two cups, then top with whipped cream, a light sprinkle of sakura powder, and one sakura blossom for each cup.