Maple Hojicha Latte with Coconut Milk

A cosy, creamy and toasty closing to our day, you'll taste chocolate-caramel like undertones and a subtle sweetness in our comforting hojicha latte made with coconut milk and a touch of maple syrup. With little to no caffeine, it's a perfect evening ritual to wind down and rest.

Ingredients 

Slow Article Organic Hōjicha Powder

Maple Syrup 

Coconut milk, or any milk of choice

Your tea tools, including chashaku, chasen and your favourite chawan or tea vessel.

Hot water 

1. Measure 2 scoops (1 tsp) of hōjicha powder using a bamboo chashaku or teaspoon into a chawan or tea bowl.
2. Pour a small splash of hot water (not boiling) over the powder and whisk to create a smooth paste.
3. Gradually add more water, whisking in a 'W' motion until the hōjicha becomes foamy and light in colour.
4. Stir in 1-2 tsp of pure maple syrup.
5. Pour over steamed and frothed coconut milk - or any other milk of choice.
6. Sip slowly and savour.