Drinkini
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.
Tip: To make the syrup, follow the full Pumpkin Spice Syrup recipe.
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.
Tip: Add the water gradually: the paste should be soft but not too runny.
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.
Tip: Do not go above 70 °C, so the hojicha stays balanced and does not turn too bitter.
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.
Tip: Move mostly from the wrist and try not to press or drag the whisk along the bottom of the bowl.
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.
Tip: At the end, gently lift the whisk out from the centre of the bowl to leave a smooth, even surface.
Put 35 ml of Pumpkin Spice Syrup in the bottom of a tall glass.
Tip: Make sure the syrup has been stirred well before measuring it.
Fill the glass with ice, then slowly pour in 180–200 ml of cold milk.
Tip: Pour the milk gently so the layer of Pumpkin Spice Syrup stays visible at the bottom.
Slowly pour the hojicha over the milk, spreading the microfoam on top too. Serve straight away and stir the drink before sipping.
Tip: Pouring it slowly over an ice cube gives you a clearer separation between the milk and the hojicha.
Sofi’s tips