Brown Sugar Hojicha Cold Foam

# What You Need:

→ Brown Sugar Syrup

01 - 1/4 cup brown sugar

02 - 1/4 cup water

03 - 1/2 teaspoon vanilla extract (optional)

→ Hojicha Tea & Coffee Base

04 - 2 teaspoons hojicha loose leaf tea or 2 hojicha tea bags

05 - 1/2 cup hot water (194°F)

06 - 1 cup cold milk (any variety)

07 - 1 cup freshly brewed chilled espresso or strong coffee

08 - Ice cubes

→ Cold Foam

09 - 1/2 cup cold heavy cream or barista oat milk

10 - 1 tablespoon brown sugar syrup (from above)

# Directions:

01 - Combine brown sugar and water in a small saucepan. Heat over medium heat, stirring until sugar dissolves, about 2 minutes. Remove from heat, stir in vanilla extract if using, then let cool.

02 - Steep hojicha tea in hot water at 194°F for 3 minutes. Strain leaves or remove tea bags and let cool to room temperature or chill briefly.

03 - Using a milk frother or handheld whisk, froth cold heavy cream or oat milk with the prepared brown sugar syrup until thick and foamy.

04 - Fill each glass with ice. Add 1/2 cup chilled coffee, 1/4 cup brewed hojicha tea, 2 tablespoons brown sugar syrup, and 1/2 cup cold milk. Stir thoroughly.

05 - Generously layer each glass with the brown sugar cold foam. Optionally, garnish with a pinch of hojicha powder or cinnamon.

06 - Serve immediately for best flavor and texture.

# Pro Advice:

01 -

The luscious cold foam somehow makes even the laziest weekday feel indulgent.
I keep coming back to this recipe because it’s fuss-free yet guaranteed to impress friends at brunch.

02 -

Once, I didn’t let the tea cool enough and poured it over the ice—my drink went watery fast, so chill everything first.
Discovering that frothing with cold, not room temperature, cream makes all the difference for that café-style cap.

03 -