Hojicha Latte with Kinako Foam

Iced Hojicha Latte with Salted Kinako Cold Foam (16oz)

Serves: 1
Time: 5 minutes

Ingredients

For the latte:

• 5g hojicha powder of choice (feel free to mix different hojichas as long as the total is 5g!)
• 50ml hot water (~80–85°C)
  200ml milk of choice (we love oat or whole milk)
• Ice

For the salted kinako cold foam:

• 60ml heavy cream or (or dairy-free alternative)
• 1 tbsp kinako (roasted soybean) powder
• 10ml simple syrup (or to taste)
• ½ tsp salt

Instructions

1. Whisk the hojicha:
   In a small bowl or cup, whisk 5g hojicha powder with 60ml hot water until smooth and frothy. (You can use a bamboo whisk, electric frother, or handheld whisk.)
   
   

2. Build the latte:
   Fill a 16oz glass with ice, then pour in your milk. Gently pour the whisked hojicha over top.
   
   

3. Make the cold foam:
   In a small pitcher or cup, combine cream (or oat milk), kinako, sugar, and salt. Froth with a handheld frother until thick and silky.
   
   

4. Assemble and enjoy:
   Spoon the salted kinako foam over your latte, sprinkle with a touch of extra kinako or hojicha if you’d like, and sip away!