A warm, sweet, and comforting Japanese beverage made with powdered hojicha, a little hot water, and steamed milk. The roasted tea brings notes of hazelnut, toasted grains, and caramel.
Ingredients
- 4 g Japanese powdered hojicha
- 30 ml water
- 180 ml whole milk
- 5 g white sugar
Method
- Sift the powdered hojicha directly into a tea bowl or a small spouted vessel. This step is essential for a perfectly smooth beverage.
- Heat the water until it is very hot but not boiling. Boiling water would unnecessarily accentuate the tea's bitterness.
- Pour the hot water over the hojicha. Whisk vigorously with a Japanese chasen or a small whisk until all lumps disappear and a light foam forms on the surface.
- Add the sugar to the still-hot mixture and stir until dissolved. Pour this hojicha base into a preheated cup.
- Heat the milk in a small saucepan without letting it boil. Remove it from the heat as soon as it is steaming and small bubbles appear around the edges.
- Froth the milk with a steam wand or milk frother, aiming for a soft, glossy foam made of very fine bubbles, rather than a firm, dry foam.
- Slowly pour the hot milk over the hojicha base, holding back the foam at first, then spooning the remaining foam onto the surface. Serve immediately.
Nutrition
Per serving
- Energy
- 142.4 kcal
- Protein
- 7.19 g
- Carbohydrate
- 15.49 g
- Fat
- 6.14 g
- Fibre
- 1 g
- Calcium
- 192.93 mg
- Iron
- 0.32 mg
- Magnesium
- 23.3 mg
