Cookie Butter Hojicha

Base

• 0.14 ozHojicha
• 1.59 ozHot Water
• 2.82 ozOat Milk
• 0.18–0.35 ozCookie Butter Syrup

Cloud

• 1.41 ozHeavy Cream
• 0.35 ozCookie Butter Syrup

Garnish

• to tasteCookie Butter

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 5–10g of the cookie butter syrup, to taste.

Cloud

1. 3Froth the heavy cream with the cookie butter syrup until combined.

Assemble

1. 4Pour the base over the oat milk and ice, then top with the cookie butter cloud.
2. 5Garnish with cookie butter, if desired.