Hojicha Hot Chocolate

Hojicha

• 0.14 ozHojicha
• 1.41 ozHot Water

Base

• 10.58 ozOat Milk
• 2.12 ozHeavy Cream
• 0.53 ozCocoa Powder
• 0.71 ozBrown Sugar
• 0.88 ozSemi-Sweet Chocolate Chips
• 0.5 tspVanilla Extract
• to tasteSea Salt

Garnish

• to tasteMarshmallows
• to tasteCinnamon Stick or Cinnamon Powder

Hojicha

1. 1Whisk hojicha

   Whisk the hojicha with the hot water and set aside. 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.

Base

1. 2Warm the oat milk, heavy cream, cocoa powder, brown sugar, and sea salt in a pot, stirring until steaming.
2. 3Whisk in the semi-sweet chocolate chips until smooth.
3. 4Remove from heat and whisk in the hojicha and vanilla extract.

Assemble

1. 5Pour into mugs.
2. 6Garnish with marshmallows and a cinnamon stick or a sprinkle of cinnamon.