Whisk the tea: Add the hojicha powder and warm water into a small bowl or tea cup. Whisk vigorously with a bamboo whisk until smooth and evenly mixed.

Prepare the glass: Fill a tall glass with the ice cubes.

Add sweetener and milk: Pour the maple syrup and your choice of milk directly over the ice.

Layer and serve: Slowly pour the whisked hojicha mixture over the ice to create a layered effect. Stir well before drinking.

Prepare the base: Fill a tall glass with ½ cup of ice and pour in 180 ml of coconut water. Leave some room at the top for the cloud foam.

Combine cloud ingredients: In a small pitcher or bowl, add 2 teaspoons of hojicha powder, 4 tablespoons of chilled coconut cream, 3 tablespoons of milk, and 1 ½ tablespoons of vanilla syrup or honey.

Froth the cloud: Use a handheld electric milk frother to whip the mixture for 30 to 60 seconds until it becomes thick, fluffy, and pourable.

Layer and serve: Slowly pour or spoon the creamy hojicha cloud mixture over the iced coconut water. Watch the layers settle, then stir together and enjoy.

Add 2g of hojicha powder to a bowl or mug, pour in 30ml of warm water at 80°C, and whisk vigorously with a bamboo whisk until smooth.

Stir a dash of maple syrup directly into the warm hojicha mixture until dissolved.

Heat and froth 180ml of milk.

Pour the frothed milk into your cup over the prepared hojicha base and serve warm.