The Iced Hōcha

Summer in a glass. Layered amber on cream — the one everyone photographs.

Our warm-weather hero. The same ritual, poured long over ice for that slow-settling, two-toned pour.

You'll need

• 1 tsp Hōcha (Madagascan Vanilla Hōjicha Latte Powder)
• A splash of hot water, to bloom the paste
• A tall glass of ice
• 200ml cold milk of choice

Method

1. Whisk the Hōcha with a splash of hot water in your chawan into a smooth paste, as always.
2. Fill a tall glass with ice and pour over the cold milk.
3. Slowly tip the paste over the back of a spoon so it ribbons down through the milk.
4. Let it settle into its layers, then stir just before the first sip.

Best enjoyed slowly, somewhere with good light.

More Hōcha rituals: The Original Hōcha Latte, The Hōcha Cloud and The Hōcha Affogato.