Recipes · Hojicha
Sea Salt Cold Foam Hojicha
Sweet, salty and impossibly smooth. This sea salt cold foam hojicha layers a rich hojicha shot over oat milk and ice, then finishes with a whipped sea salt cold foam that turns every sip into something a little more special. Cafe-quality, made in your own kitchen.
Sea Salt Cold Foam Hojicha
Makes 1 glass.
Hojicha shot
- 3g Mafia Matcha hojicha
- 30-40ml water, heated to 80°C
Sea salt cold foam
- 60ml oat cream
- 30ml oat milk
- 15ml agave syrup
- 1/4 tsp sea salt
To build
- 150ml oat milk
- Ice
Method
- Prepare the hojicha shot: whisk 3g hojicha with 30-40ml water at 80°C until smooth and lump-free.
- In a separate cup, add the oat milk, oat cream, agave syrup and sea salt.
- Whisk until foaming and thick enough to sit on top of a drink.
- Fill a glass with ice and layer in the oat milk.
- Add the hojicha shot on top of the oat milk.
- Top it all up with the sea salt cold foam and serve.
FAQs
How do I get the cold foam to hold its shape?
Whisk vigorously, by hand, with a milk frother, or in a jar you shake well, until the mixture turns thick and foamy. It should sit on top of the drink rather than sinking straight in.
Where can I buy hojicha in Ireland?
Right here. Mafia Matcha's ceremonial-grade hojicha ships across Ireland, so you can make this recipe at home from your first sip.
Tag @mafiamatcha if you recreate this recipe, we'd love to see it.