Hojicha Tiramisu Latte
Hojicha latte topped with creamy tiramisu cold foam
Ingredients
Hojicha Latte
- 2 tsp hojicha powder
- 60 ml warm water, 175 F
- 1 tbsp vanilla syrup
- 3/4 cup milk of choice
Tiramisu Cream
- 1 tbsp mascarpone cheese, softened
- 1-2 tsp powdered sugar
- 2 tbsp heavy cream
- 2 tbsp whole milk
(Optional) Hojicha Cream for the Croffle
- 2 tbsp heavy cream
- 1 tbsp mascarpone cheese
- 1 tsp powdered sugar
- 1 tsp hojicha powder
Instructions
Make the Hojicha
- Sift the hojicha powder and add the water. Use a matcha whisk to whisk in a W motion and there is a layer of microfoam.
Tiramisu Cream
- Froth the mascarpone cheese, powdered sugar, heavy cream, and whole milk until everything is smooth and combined.
Assemble the Hojicha Latte
- Add ice, vanilla syrup to taste, and milk of choice to a glass. Pour the hojicha in. Top with tiramisu cream and dust with cocoa powder.
- Optionally, serve with a hojicha cream croffle. Prepare a defrosted frozen croissant in a waffle maker. Froth the heavy cream, mascarpone cheese, powdered sugar, and sifted hojicha powder until it's thick like whipped cream. Scoop it onto the croffle and dust with cocoa powder.
Like this recipe? Rate & comment below!
