Hojicha matcha layered

Ingredients

• 2 g matcha
• 30 ml water at 75 C
• 150 ml oat milk
• 1 tsp maple
• 3g hojicha powder
• ice

Tools

Steps

1. Whisk 3g of hojicha powder with 30ml of hot water at 80 degrees Celsius until smooth.
2. Pour the hojicha into the bottom of a tall glass and add a small amount of ice.
3. Stir 1 teaspoon of maple syrup into 150ml of cold oat milk.
4. Slowly pour the oat milk over the back of a spoon to layer over the hojicha.
5. Sift and whisk 2g of matcha with 30ml of water at 75 degrees Celsius for 15 seconds.
6. Top with the matcha to make three visible layers.

Whisk about 15 seconds.

Hojicha brews well at hotter temperatures than matcha because it is roasted.

Taste profile

Caffeine and L-theanine figures are estimates, not medical advice.