Hojicha W/ Chocolate Crunch Recipe

Prepare crunchy chocolate nibs

Line a small baking tray or plate with parchment. In a small nonstick skillet over low heat, combine the light brown sugar and unsalted butter and stir until sugar dissolves and mixture becomes syrupy (about 1–2 minutes). Remove from heat, stir in the finely chopped dark chocolate until melted and glossy. Quickly mix in the cocoa nibs and toasted puffed rice/crispearls so they are evenly coated. Spread the mixture in a thin layer on the parchment and sprinkle a small pinch of sea salt evenly over the top. Let cool at room temperature until set (10–15 minutes). Once set, break into small clusters (about pea to almond size).

Bloom and dissolve hojicha

Bring 120 ml water to just under a simmer (about 85–90°C / 185–194°F). In a small bowl or the serving pitcher, add 2 tsp hojicha powder and 10 g granulated sugar. Pour 2–3 tablespoons of the hot water over the powder and sugar to create a smooth paste (this helps avoid lumps). Whisk briskly until fully dissolved and fragrant, about 15–30 seconds.

Heat and combine milk

In a small saucepan, combine 240 ml whole milk and optional 30 ml heavy cream. Warm over medium-low heat until steaming and tiny bubbles form at the edges (do not boil), about 3–4 minutes. Whisk occasionally to create a light froth. Remove from heat.

Emulsify hojicha with milk

Pour the warmed milk slowly into the hojicha paste while whisking continuously to create a uniform latte. Taste and adjust sweetness if desired by adding a little more granulated sugar (up to 5 g). If you prefer a smoother microfoam, use a milk frother or handheld frother to froth the combined milk and hojicha for 10–20 seconds.

For iced: Fill a tall glass with ice cubes. Spoon a tablespoon or two of the chocolate crunch clusters into the glass (reserve some for topping). Pour the hojicha latte over the ice. For hot: Pre-warm a cup, place 1 tablespoon of chocolate crunch clusters into the bottom, then pour the hot hojicha latte over them — some will sink and infuse the drink with chocolate notes.

Garnish: Sprinkle a small dusting (about 1/4 tsp) of hojicha powder over the surface and scatter the remaining chocolate crunch clusters on top. Add shaved chocolate if desired. Serve immediately.