Cookie Butter Hojicha
Cookie butter and hojicha is a combination I’ll never get tired of! The warm spice of cookie butter and roasted notes of hojicha go so well together.
Ingredients
Base
- 4gHojicha
- 1 1/2 ozHot Water
- 2 3/4 ozOat Milk
- 5–10gCookie Butter Syrup
Cloud
- 1 1/2 ozHeavy Cream
- 3/8 ozCookie Butter Syrup
Directions
Cloud
- 1Froth the heavy cream with 10g cookie butter syrup until thickened and smooth.
Base
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.
Assemble
- 3Fill your glass of choice with ice. Smear the cookie butter around the sides of the glass, then pour in the oat milk.
- 4Pour in the whisked hojicha and top with the cookie butter cloud.
At a Glance
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Cookie Butter Hojicha
Base
- Hojicha4g
- Hot Water1 1/2 oz
- Oat Milk2 3/4 oz
- Cookie Butter Syrup5–10g
Cloud
- Heavy Cream1 1/2 oz
- Cookie Butter Syrup3/8 oz
bzz
Cookie Butter Syrup
- Cookie Butter4 1/2 oz
- Brown Sugar4 oz
- Water8 1/2 oz
- Cinnamona generous sprinkle
- Vanilla Extract1 tsp
