Ingredients:

  • 1 generous teaspoon (2.5g) hojicha powder
  • 60ml hot water
  • 1.5 teaspoons maple syrup
  • 240ml oat milk
  • 1 cup ice cubes (optional for iced version)

Instructions:

  1. Sift the hojicha powder into a small bowl to remove clumps. Add the 80°C (175°F) water and whisk in a 'W' motion using a bamboo chasen or an electric frother until a thick, bubbly froth forms. Stir in the maple syrup while hot.
  2. Prepare the milk base: For a hot latte, heat the oat milk in a small saucepan or microwave until steam begins to rise (around 65°C/150°F) and froth until microfoam forms. For an iced latte, fill a tall glass with ice and pour cold oat milk over it, leaving space at the top.
  3. Combine by slowly pouring the frothed milk into the tea concentrate for a hot latte, or pouring the tea concentrate over the cold milk for an iced version to create a layered gradient. Spoon the remaining microfoam over the top until the mug is full and pillowy.