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
- Whisk the Hōcha with a splash of hot water in your chawan into a smooth paste, as always.
- Fill a tall glass with ice and pour over the cold milk.
- Slowly tip the paste over the back of a spoon so it ribbons down through the milk.
- 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.
