Drinkini · Iced hojicha latte with spiced pumpkin syrup
Iced Pumpkin Spice Hojicha
A creamy, aromatic autumn drink that combines the spiced sweetness of Pumpkin Spice Syrup with the toasty notes of hojicha.
Prep5 min
Hojicha4 g
Water temperature70 °C
Makes1 drink
Quantity
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01
Stir the Pumpkin Spice Syrup
Before using it, stir the Pumpkin Spice Syrup well in its container. The pumpkin pulp naturally settles at the bottom and needs to be mixed back into the syrup.
To make the syrup, follow the full Pumpkin Spice Syrup recipe.
02
Make a hojicha paste
Put 4 g of hojicha powder in a bowl. Add a very little room-temperature water, about 5–10 ml, and stir into a smooth, even, lump-free paste.
Add the water gradually: the paste should be soft but not too runny.
03
Add the hot water
Heat the water to 70 °C. Pour 35 ml of hot water over the hojicha paste and give it a first quick stir to combine them completely.
Do not go above 70 °C, so the hojicha stays balanced and does not turn too bitter.
04
Make the microfoam
Start whisking the hojicha with the bamboo whisk in quick W-shaped movements for 30 seconds. Keep going until you have a thin, even microfoam on top.
Move mostly from the wrist and try not to press or drag the whisk along the bottom of the bowl.
05
Finish whisking
After 30 seconds, gradually slow down. Finish with 3–4 gentle clockwise circles to even out the microfoam and gather the bigger bubbles towards the centre.
At the end, gently lift the whisk out from the centre of the bowl to leave a smooth, even surface.
06
Pour in the syrup
Put 35 ml of Pumpkin Spice Syrup in the bottom of a tall glass.
Make sure the syrup has been stirred well before measuring it.
07
Add ice and milk
Fill the glass with ice, then slowly pour in 180–200 ml of cold milk.
Pour the milk gently so the layer of Pumpkin Spice Syrup stays visible at the bottom.
08
Top with the hojicha
Slowly pour the hojicha over the milk, spreading the microfoam on top too. Serve straight away and stir the drink before sipping.
Pouring it slowly over an ice cube gives you a clearer separation between the milk and the hojicha.
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✦Small details,
Sofi’s tips
Small details,
great result.
01Use hojicha powder, not tea leaves, because it needs to dissolve completely in the drink.
02Make a paste with a little room-temperature water first, so no lumps form.
03The hot water should be at 70 °C.
04Whisk in quick W movements for 30 seconds to get a fine, even microfoam.
05Slow down gradually and finish with 3–4 clockwise circles.
06Always stir the Pumpkin Spice Syrup before measuring it, because the pumpkin pulp settles at the bottom.
07To keep the layers visible, pour the hojicha very slowly over the milk.
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