Konbi’s Hojicha Latte

From L.A.’s Konbi

Hojicha Latte

From L.A.'s Konbi

  • For the sweetened hojicha:
  • 175 grams (heaping 1/2 cup honey) (Konbi uses either Marshall Honey Mt. Tam Wildflower or Honey Pacifica Orange Blossom)
  • 2.5 grams (3/4 teaspoon) Maldon salt
  • 25 grams Hojicha tea (such as Kettl Houjicha)
  • 450 grams (scant 2 cups) filtered or NYC tap water
  1. In a 1/2-quart container or large bowl, add the honey and salt.
  2. In a medium saucepan, bring tea leaves and 150 grams water just to a boil, cover, remove from heat, and let steep for 5 minutes. Strain through a fine mesh sieve into the honey-salt mixture.
  3. Repeat the steeping process two more times.
  4. Stir to combine. Let cool, then refrigerate for up to a week.
  5. To make one latte: Combine 30 grams (about 2 tablespoons) Sweetened Hojicha and 125 grams (about 1/2 cup) whole milk (Konbi uses Organic Clover Milk or Barista Strauss)
  6. Using the steam wand on an espresso machine, steam together to a cappuccino-esque temperature and texture (roughly 130°F). Or whisk together in a medium saucepan over medium heat until warmed, then blend with an immersion blender until frothy.

Thanks to Akira Akuto at Konbi