Recipes · Viral · Iced
A two layer iced drink with roasted hojicha beneath bright matcha.
Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Whisk 3g of hojicha powder with 30ml of hot water at 80 degrees Celsius until smooth.
Pour the hojicha into the bottom of a tall glass and add a small amount of ice.
Stir 1 teaspoon of maple syrup into 150ml of cold oat milk.
Slowly pour the oat milk over the back of a spoon to layer over the hojicha.
Sift and whisk 2g of matcha with 30ml of water at 75 degrees Celsius for 15 seconds.
Top with the matcha to make three visible layers.
Hojicha brews well at hotter temperatures than matcha because it is roasted.Almanac note
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