Miso Maple Hojicha
Serves 1
A whisper of white miso threads through maple-sweetened cream, adding a subtle savoury depth to roasted hojicha. Finished with cocoa or caramel for a layered, comforting drink.
Ingredients
4g pure hojicha
1 tsp maple syrup
Small dash of water
200ml milk, poured over ice
Pinch of sugar
Whipped cream
White miso paste
Cocoa powder or caramel, to finish
Method
1. Brew the Hojicha
Brew the hojicha into a short, concentrated shot using the water and maple syrup.
2. Build the Drink
Fill a tall glass with ice and chilled milk, then pour over the brewed hojicha.
3. Make the Cream
Whip the cream with a small spoonful of white miso and a drizzle of maple syrup until softly whipped.
4. Finish
Spoon the cream over the drink and finish with cocoa powder or caramel.
