Well, I feel terrible for not posting anything on here for weeks! I guess I just haven’t been sure what to write about lately. Sometimes we have to take a break and make a simple post. I already made a post on how to make a hot Hojicha mocha, but I thought why not do one for the summer? It’s almost the same ingredients and similar preparation.
Iced Hojicha Latte
- 1 tsp. hojicha powder
- 1 tsp. cocoa powder
- 1 tsp. maple syrup or preferred liquid sugar (or to taste)
- 1/2 cup preferred milk
- 2 tbsp. boiled water (if you want to be accurate to the hojicha powder temp, 194 F)
- Mint sprigs for garnish
Method:
soak a matcha whisk in a bowl with hot water for about 2-5 minutes. This insures that the whisk tongs will not break off when whisking. Dump the water out and wipe out the bowl with a clean tea towel. Set whisk aside. Sift the hojicha and cocoa powders together into the bowl and add the 1 tbsp. of hot water. Mix together thoroughly with the matcha whisk. Prepare a medium glass by filling with crushed ice and adding your 1/2 cup of milk. Add the hojicha and cocoa powder liquid mixture to the milk, then stir in your maple syrup. Garnish with some mint sprigs for a nice summer flourish and serve with a straw.
I hope you can try this drink out. The toasty and roasted aspects of the hojicha really go hand in hand with cocoa. If you want a less sweet and more enjoyable alternative to those fancy coffee drinks, this is it. It’s much lower in caffeine as well so you could enjoy it late into the night. What tea-based drinks have you been enjoying this summer? Will you try the hot version when it gets cold again? I know I will go back to this drink all year long!
Dina's Tea Notes 