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RECIPE • 5 MIN • SERVES 1
HOJICHA CLOUD LATTE
HOJICHA CLOUD LATTE
Cold coconut water underneath, a creamy hojicha cloud on top. This layered drink brings roasted tea and coconut together in a glass, finished with a softly whipped topping. Give it a stir before your first sip.
Cold coconut water underneath, a creamy hojicha cloud on top. This layered drink brings roasted tea and coconut together in a glass, finished with a softly whipped topping. Give it a stir before your first sip.
Cold coconut water underneath, a creamy hojicha cloud on top. This layered drink brings roasted tea and coconut together in a glass, finished with a softly whipped topping. Give it a stir before your first sip.
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
½ cup ice cubes
180 ml (¾ cup) coconut water
2 teaspoons hojicha powder
4 tablespoons chilled coconut cream (or heavy cream)
3 tablespoons milk (such as oat or dairy milk)
1 ½ tablespoons vanilla syrup, honey, or sweetener of choice
A tiny pinch of salt (optional, for enhanced flavour)
METHOD
METHOD
METHOD
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.
MEET YOUR OFF SWITCH
MEET YOUR OFF SWITCH
MEET YOUR OFF SWITCH
Pure Japanese hojicha powder, made for smooth café-style lattes at home.
Make it an
OFF HOURS ritual.
ICED MAPLE HOJICHA LATTE
INGREDIENTS
2 tsp hojicha powder
60 ml filtered water (80°C / 175°F)
1 tsp pure maple syrup
180 ml milk (oat milk works best for a thick, creamy texture)
½ cup ice cubes
PREP
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.
SEE FULL RECIPE
HOJICHA CLOUD LATTE
INGREDIENTS
½ cup ice cubes
180 ml (¾ cup) coconut water
2 teaspoons hojicha powder
4 tablespoons chilled coconut cream (or heavy cream)
3 tablespoons milk (such as oat or dairy milk)
1 ½ tablespoons vanilla syrup, honey, or sweetener of choice
A tiny pinch of salt (optional, for enhanced flavour)
PREP
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.
SEE FULL RECIPE
CLASSIC HOJICHA LATTE
INGREDIENTS
2g of OFF HOURS hojicha
30ml of warm water
180ml milk of your choice
Dash of maple syrup
PREP
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.
SEE FULL RECIPE
Make it an
OFF HOURS ritual.
ICED MAPLE HOJICHA LATTE
INGREDIENTS
2 tsp hojicha powder
60 ml filtered water (80°C / 175°F)
1 tsp pure maple syrup
180 ml milk (oat milk works best for a thick, creamy texture)
½ cup ice cubes
PREP
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.
SEE FULL RECIPE
HOJICHA CLOUD LATTE
INGREDIENTS
½ cup ice cubes
180 ml (¾ cup) coconut water
2 teaspoons hojicha powder
4 tablespoons chilled coconut cream (or heavy cream)
3 tablespoons milk (such as oat or dairy milk)
1 ½ tablespoons vanilla syrup, honey, or sweetener of choice
A tiny pinch of salt (optional, for enhanced flavour)
PREP
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.
SEE FULL RECIPE
CLASSIC HOJICHA LATTE
INGREDIENTS
2g of OFF HOURS hojicha
30ml of warm water
180ml milk of your choice
Dash of maple syrup
PREP
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.
SEE FULL RECIPE
Make it an
OFF HOURS ritual.
ICED MAPLE HOJICHA LATTE
INGREDIENTS
2 tsp hojicha powder
60 ml filtered water (80°C / 175°F)
1 tsp pure maple syrup
180 ml milk (oat milk works best for a thick, creamy texture)
½ cup ice cubes
PREP
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.
SEE FULL RECIPE
HOJICHA CLOUD LATTE
INGREDIENTS
½ cup ice cubes
180 ml (¾ cup) coconut water
2 teaspoons hojicha powder
4 tablespoons chilled coconut cream (or heavy cream)
3 tablespoons milk (such as oat or dairy milk)
1 ½ tablespoons vanilla syrup, honey, or sweetener of choice
A tiny pinch of salt (optional, for enhanced flavour)
PREP
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.
SEE FULL RECIPE
CLASSIC HOJICHA LATTE
INGREDIENTS
2g of OFF HOURS hojicha
30ml of warm water
180ml milk of your choice
Dash of maple syrup
PREP
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.
SEE FULL RECIPE
FROM YOUR KITCHEN
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