Cinnamon Roll Hojicha Hot Cocoa
A more decadent and rich hojicha hot cocoa recipe than the classic hojicha hot chocolate! Super cozy and perfect to wind down with a warm blanket.
Ingredients
Hojicha
- 5gHojicha
- 1 3/4 ozHot Water
Base
- 10 1/2 ozOat Milk
- 2 ozHeavy Cream
- 3/8 ozCocoa Powder
- 3/4 ozBrown Sugar
- 7/8 ozSemi-Sweet Chocolate Chips
- 1/4 tspVanilla Extract
- to tasteCinnamon
- a pinchSea Salt
Cream Cheese Cloud
- 1 1/2 ozCream Cheese
- 1 3/4 ozHeavy Cream
- 3/4 ozOat Milk
- 3/8 ozPowdered Sugar
- 1/4 tspVanilla Extract
- a pinchSea Salt
Garnish
- to tasteCinnamon
- to tasteWhite Sugar
Directions
Hojicha
Sift hojicha into a bowl. Pour in a little hot (but not boiling) water and mix to form a thick paste, then add the rest. Whisk in three stages — ~30 seconds near the bottom, 20 seconds in the middle, 10 seconds at the surface — until it's smooth with a fine foam. Set aside.
Base
- 2Warm the oat milk, heavy cream, cocoa powder, brown sugar, cinnamon, and salt in a pot, stirring until steaming.
- 3Mix in the chocolate chips until smooth, then remove from heat and stir in the whisked hojicha and vanilla extract.
Cream Cheese Cloud
- 4Mix the softened cream cheese, heavy cream, oat milk, powdered sugar, vanilla extract, and salt until smooth and pourable.
Assemble
- 5Pour into mugs.
- 6Top with the cream cheese cloud.
- 7Garnish with a cinnamon and white sugar mixture.
At a Glance
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Cinnamon Roll Hojicha Hot Cocoa
Hojicha
- Hojicha5g
- Hot Water1 3/4 oz
Base
- Oat Milk10 1/2 oz
- Heavy Cream2 oz
- Cocoa Powder3/8 oz
- Brown Sugar3/4 oz
- Semi-Sweet Chocolate Chips7/8 oz
- Vanilla Extract1/4 tsp
- Cinnamonto taste
- Sea Salta pinch
Cream Cheese Cloud
- Cream Cheese1 1/2 oz
- Heavy Cream1 3/4 oz
- Oat Milk3/4 oz
- Powdered Sugar3/8 oz
- Vanilla Extract1/4 tsp
- Sea Salta pinch
Garnish
- Cinnamonto taste
- White Sugarto taste
