Hoji-misu Latte

Base

• 0.11 ozHojicha
• 1.06 ozHot Water
• 0.28 ozTiramisu Syrup
• 2.82 ozOat Milk

Cloud

• 1.06 ozMilk
• 0.35 ozMascarpone
• 0.18 ozWhite Sugar
• a splashVanilla

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 tiramisu syrup and oat milk.

Cloud

1. 3Combine the milk, mascarpone, sugar, and vanilla until smooth and creamy.

Assemble

1. 4Pour the hojicha latte into a glass and top with the mascarpone cloud.