2 Min Prep | 95 Cal | ~7mg Caffeine
Iced Salted Maple Hojicha Tea Latte (2-Minute Cafe Recipe)
Velvety dark-fired Japanese Kukicha stem hojicha layered over cold oat milk with pure Vermont maple and flaky sea salt.
Ingredients
- 3g (1 tsp) Drink Hojicha No. 02 Velvet Cacao Japanese Hojicha Powder
- 2 tbsp (30ml) warm water (165F) to bloom the tea stems
- 8 oz cold barista oat milk or whole milk
- 1.5 tsp pure Grade A amber maple syrup
- 1 pinch flaky Maldon sea salt
- 1 cup crystal-clear ice cubes
3-Step Iced Preparation
- Whisk or frother-blend 3g of No. 02 Velvet Cacao Hojicha with 30ml warm water, maple syrup, and flaky sea salt for 10 seconds until glossy like melted milk chocolate.
- Fill a tall glass to the brim with ice and pour in 8 oz cold oat or whole milk.
- Slowly float the dark amber hojicha tea shot over the milk to create a layered caramel-cacao swirl.
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No. 02 Velvet Cacao Hojicha
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