Ingredients
Tea Base
- 1 teaspoon hojicha powder
- ½ cup hot water (around 90°C/194°F)
Latte Mixture
- ¼ cup milk (dairy or plant-based, such as whole milk or barista oat milk)
- 1 tablespoon smooth, unsweetened peanut butter
- 1 teaspoon melted peanut butter (optional, for drizzle)
Instructions
- Warm the milk with peanut butter: In a small saucepan over medium heat, combine the milk and smooth peanut butter. Stir continuously until the mixture is smooth, warm, and fully combined without boiling.
- Froth the mixture: Using a whisk or an electric frother, froth the warmed milk and peanut butter mixture until it becomes light, airy, and slightly foamy.
- Prepare the hojicha: Sift the hojicha powder into a mug to avoid clumps. Add the hot water (around 90°C/194°F) to the mug and whisk briskly until the powder is dissolved and the tea appears slightly foamy.
- Combine: Slowly pour the frothy peanut butter milk into the prepared hojicha in the mug. The foam should rise to the top, creating a beautiful layered effect.
- Optional drizzle: For an extra nutty flavor and appealing look, drizzle 1 teaspoon of melted peanut butter on top of the latte before serving.
Notes
- Use hojicha powder instead of loose leaf to achieve a creamy and smooth texture in the latte.
- Do not use boiling water for the tea; water at about 90°C/194°F helps prevent bitterness and preserves delicate flavors.
- Always melt peanut butter into the milk first to ensure even blending and smooth consistency.
- Using whole milk or barista oat milk yields the best frothy texture for this latte.
- To add a cozy flavor twist, sprinkle cinnamon or add a dash of vanilla extract to the milk and peanut butter mixture before heating.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
