this hojicha latte is a little smoky, a little cozy, and topped with red bean sweetened whipped cream for extra decadence.
i’m in hardcore cozy mood. soft blankets and cozy socks and wanting to hibernate in my house 24/7 (i do leave for social interaction and work and gymming and pesky things like that). i even broke my unofficial/official personal edict to ignore christmas until dec 1 (how do you think thanksgiving, the forgotten middle child between halloween and christmas feels?!) to hunker down and watch let it snow, although that might have been influenced by how magical the book made waffle house sound, to the point where it became the catalyst for a roadtrip to arizona last year.
so in keeping with this theme, i have a hojicha latte with red bean whipped cream for us today. the hojicha i used was from my great aunt, who had vacuum wrapped tea bags of this roasted tea sitting in her house for an uncountable number of years. it’s so strong that the tea is still flavorful, and it overpowered everything in the genmaicha (toasted brown rice green tea, perhaps one of my favorite teas ever) it snuggled up against for years. it’s like the mint or peanut butter candy that sat with the rest of your candy.
tl;dr: hojicha is intense, a little smoky, roasty, toasty. so when you pair it with a touch of cream and a splash of soy milk, it makes for more mellow sipping. i’m also a sucker for anything sweet red bean (except when it comes to taiyaki, i live for the cheddar ones) or with whipped cream on top (my friend brought over a novelty holiday liquor, and the whipped cream we added was the only good thing about it). so naturally, i paired the two to seasonthe otherwise unsweetened drink.
this hojicha latte is creamy and roasted and a little sweet and a touch grainy, from the broken down beans, one of those textures (along with chewy mochi) i associate with some of my most favorite comforting asian foods. as you brace for/get hyped up about thanksgiving and black friday and the rest of the holidays, this is the perfect thing to nurse all night before the storm hits.
1 year ago: sweet potato haupia pie | yaki manju
2 years ago: garlicky buttermilk mashed potatoes | apple cake with almond crumb topping
3 years ago: apple, spiced pumpkin and frangipane galette | holidays at disneyland
4 years ago: pecan, cherry and coconut granola | creamy espresso custards
5 years ago: egg gratin with swiss chard and cherry tomatoes | eggplant parm
6 years ago: spaghetti squash with parmigiano-reggiano and truffle salt | seaweed gochujang rice rolls
- 2 hojicha tea bags
- 1 1/3 cups hot water
- 1/4 cup heavy cream
- 1/4 cup + 2 T unsweetened soy milk
- 1/4 cup heavy cream
- 1/4 cup sweet red bean paste
In a medium glass liquid measuring cup, steep the tea bag in the water for 20 minutes, then squeeze out the liquid in the tea bag back into the tea. Discard the tea bag.
Add the cream and milk to the tea, stir to combine, then microwave until hot, 2-3 minutes. Divide the hojicha latte between 2 mugs.
Whip the cream until stiff peaks form. Mix a little of the cream into the red bean to loosen it, then add that to the rest of the whipped cream. Fold in the red bean; don't worry if it's still streaky, it's better to keep the cream fluffy than mix in the red bean completely.
Top the mugs of hojicha latte with red bean whipped cream and serve immediately.