An iced Hōcha under a soft, honeyed cloud. A little more occasion than an everyday cup.
A weekend kind of ritual — the iced Hōcha given a whipped, billowing top.
You'll need
- 1 tsp Hōcha (Madagascan Vanilla Hōjicha Latte Powder)
- A splash of hot water
- A tall glass of ice
- 150ml cold milk
- For the cloud: 60ml cold milk or oat cream, whisked until softly thickened (a handheld frother is perfect)
Method
- Whisk the Hōcha into a paste and tip it over an iced glass of cold milk, as in the Iced Hōcha.
- Froth your second measure of milk or oat cream until soft and pillowy.
- Spoon the cloud over the top.
- Finish with the lightest dusting of Hōcha for a honeyed, toasted finish.
More Hōcha rituals: The Original Hōcha Latte, The Iced Hōcha and The Hōcha Affogato.
