This Banana Cream Pie Hojicha Latte brings together the warm, lightly spiced flavours of banana bread with the indulgent, rich taste of hojicha (green tea that’s been roasted and—in this case—microground into a super smooth powder).
It uses a syrup made with ripe banana and cinnamon to get the fruity, caramelized flavour. Add that to a thick layer of cold foam for pure creamy bliss, just like sipping on a decadent dessert.
Things to Note: We recommend using a bamboo whisk—soak in hot water for about a minute before you start to keep it in good condition!
When you whisk your hojicha, make an “M” formation with your movements.
Using unsweetened hojicha powder? Make sure to sift it to get the clumps out.
ingredients:
2 Perfect Matcha Spoons (1 tsp) Supreme Hojicha Powder
60-90 ml (2-3 oz) hot water, 80°C (175°F)
120 ml (4 oz) milk of choice
For the banana bread syrup:
½ ripe banana, mashed
120 ml (4 oz) maple syrup
120 ml (4 oz) water
¼ tsp cinnamon
Splash of vanilla extract
Banana Bread Cold Foam :
2–3 tbsp milk of choice
1 tbsp heavy cream
1–2 tsp banana bread syrup
recipe:
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Add hojicha powder and hot water to a matcha bowl and whisk until smooth.
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In a separate bowl, mash together the ingredients for your banana bread syrup, then set aside.
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To make the cold foam, whisk together the milk, cream and 1-2 tsp of the banana bread syrup until silky & pourable.
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Pour in your prepared hojicha and top with banana bread cold foam.
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Sprinkle cinnamon or cookie crumbs over top for a little something extra.
