Miso Hojicha Latte
An iced hojicha latte — Obsidian is recommended — topped with a miso cold foam of cream, oat milk, sugar, miso paste and salt. It comes together in about 10 minutes.
Hands-on
10 min
Total time
10 min
Yield
1 glass
Instructions
- Prepare the miso cold foam. Combine the whipping cream, oat milk, sugar, miso paste and salt in a small bowl. Whisk or froth until smooth and slightly thickened.
- Prepare the hojicha. Sift the hojicha powder into a bowl. Add the hot water and whisk until fully dissolved and smooth.
- Assemble the latte. Fill a serving glass with ice, pour in the hojicha mixture, then add the oat milk.
- Gently pour the miso cold foam over the latte, and serve.
Tips from our tea room
- We recommend Hojicha Obsidian for its deep, roasted flavour, which pairs with the savoury notes of miso. You can also use your favourite hojicha or another tea powder.
- Whisk the foam longer for a thicker foam, or add a little extra oat milk for a lighter consistency.
- Miso varies in saltiness depending on the brand, so adjust the amount to your preference.
- Fill the serving glass with ice, then pour in the hojicha and the oat milk.
- A swap: For a straight Obsidian oat misto, see Hojicha Obsidian Oat Misto.
FAQ
Which hojicha should I use?
4.5g of hojicha powder. Hojicha Obsidian is recommended for its deep, roasted flavour. You can also use your favourite hojicha or another tea powder.
What is in the miso foam?
50g whipping cream, 30g oat milk, 10g sugar, 7g miso paste and a pinch of salt, whisked or frothed until smooth and slightly thickened.
How long does it take?
About 10 minutes, including the foam and the hojicha shot.
