Pumpkin Cookie Butter Hojicha
The ultimate cozy fall hojicha recipe with two fall staples — pumpkin spice and cookie butter!
Directions
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.
- 2Fill your glass of choice with ice and add the cookie butter syrup and pumpkin spice syrup.
- 3Pour in the oat milk, then top with the whisked hojicha. Stir to combine.
At a Glance
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Pumpkin Cookie Butter Hojicha
- Hojicha6g
- Hot Water2 oz
- Oat Milk4 1/4 oz
- Cookie Butter Syrup1 oz
- Pumpkin Spice Syrup3/8 oz
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Cookie Butter Syrup
- Cookie Butter4 1/2 oz
- Brown Sugar4 oz
- Water8 1/2 oz
- Cinnamona generous sprinkle
- Vanilla Extract1 tsp
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Pumpkin Spice Syrup
- Pumpkin Purée5 1/4 oz
- Brown Sugar5 3/4 oz
- Water5 3/4 oz
- Cinnamon2 tsp
- Nutmeg1/2 tsp
- Ginger1/2 tsp
- Clovesa pinch
- Sea Salta pinch
- Vanilla Extract2 tsp
