Ingredients
Hojicha Powder 3g
Hot Water (80 degrees celsius) 30ml
Agave Syrup (optional) 10g
Milk of Choice (plant-based works well) 200ml
Single Shot Espresso
Directions
Put 3g Hojicha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your Hojicha then transfer to your serving cup.
Extract single shot espresso directly to your hojicha mixture.
Steam your milk and pour to your espresso with Hojicha.
