Nutty hojicha, sweet brown sugar, and creamy cold foam create a uniquely aromatic iced coffee experience.
# Components:
→ Brown Sugar Syrup
01 - 1/4 cup brown sugar
02 - 1/4 cup water
03 - 1/2 teaspoon vanilla extract (optional)
→ Hojicha Tea & Coffee Base
04 - 2 teaspoons hojicha loose leaf tea or 2 hojicha tea bags
05 - 1/2 cup hot water (194°F)
06 - 1 cup cold milk (any type)
07 - 1 cup chilled freshly brewed espresso or strong coffee
08 - Ice cubes, as needed
→ Cold Foam
09 - 1/2 cup cold heavy cream or barista oat milk
10 - 1 tablespoon brown sugar syrup (prepared above)
# Directions:
01 - Combine brown sugar and water in a small saucepan. Heat over medium, stirring until fully dissolved, about 2 minutes. Remove from heat, stir in vanilla extract if desired, and allow to cool.
02 - Steep hojicha tea leaves or tea bags in hot water for 3 minutes. Strain the tea and let it cool to room temperature or chill as needed.
03 - Froth cold heavy cream or barista oat milk with brown sugar syrup using a frother or handheld whisk until thick and foamy.
04 - Fill each tall glass with a handful of ice cubes. Pour in 1/2 cup chilled coffee, 1/4 cup brewed hojicha, 2 tablespoons brown sugar syrup, and 1/2 cup cold milk. Stir to combine.
05 - Top each glass generously with a layer of brown sugar cold foam. Optionally, dust with hojicha powder or cinnamon. Serve immediately.
