Banana Bread Hojicha

Base

• 0.14 ozHojicha
• 2.12 ozHot Water
• 3.53 ozOat Milk
• 0.53 ozBanana Bread Syrup

Cloud

• 1.06 ozHeavy Cream
• 0.18 ozAgave
• a splashVanilla Extract
• a pinchSalt

Garnish

• a sprinkleCinnamon

Base

1. 1Whisk hojicha

   Whisk the hojicha with the hot water until smooth. Use hot but not boiling water. Start by mixing in just enough to form a thick, lump-free paste, then add the rest. Whisk in three stages, slowing down as you rise: about 30 seconds near the bottom without pressing down hard, 20 seconds through the middle, then 10 seconds along the surface. The goal is to fully dissolve the powder into a smooth, fine foam — not to beat it hard.

2. 2Stir in the banana bread syrup.

Cloud

1. 3Froth the heavy cream, agave, vanilla extract, and salt together until combined.

Assemble

1. 4Pour the base over the oat milk and ice, then top with the salted vanilla cloud.
2. 5Garnish with a sprinkle of cinnamon.