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Creamy beige hojicha latte topped with maroon red bean whipped cream

Hojicha Latte with Red Bean Whipped Cream

This hojicha latte isn't sweetened by itself, but with a dollop of sweetened red bean paste swirled into whipped cream, it's perfect.
Course Drinks
Cuisine Asian
Keyword black tea, egg-free, gluten-free, heavy cream, hojicha, japanese, milk, non-alcholic, nut-free, red bean, soy milk, tea, vegetarian, whipped cream
Prep Time 15 minutes
Cook Time 3 minutes
Steep Time 20 minutes
Total Time 38 minutes
Servings 2 people
Calories 268 kcal

Ingredients

Hojicha Latte

  • 2 hojicha tea bags
  • 1 1/3 cups hot water
  • 1/4 cup heavy cream
  • 1/4 cup + 2 T unsweetened soy milk

Red Bean Whipped Cream

  • 1/4 cup heavy cream
  • 1/4 cup sweet red bean paste

Instructions

Hojicha Latte

  1. 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.
  2. 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.

Red Bean Whipped Cream

  1. 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.
  2. Top the mugs of hojicha latte with red bean whipped cream and serve immediately.