Coconut Oolong with Hojicha Foam

For the base

• 2 tsp Roasted Oolong powderSuperboba
• 60 ml hot water, about 85 C
• 200 ml coconut water
• Ice, to fill

For the hojicha foam

• 0.5 tsp Hojicha powderSuperboba
• 20 ml hot water, about 85 C
• 100 ml heavy cream or barista milk
• 10 ml simple syrup

1. 1

   Whisk the Roasted Oolong powder into its hot water until smooth, then stir in the coconut water.

2. 2

   Fill a glass with ice and pour the oolong coconut base in.

3. 3

   Whisk the Hojicha powder into its 20 ml of hot water until smooth.

4. 4

   Combine the cream and syrup and froth until slightly thickened, then whisk the hojicha through it.

5. 5

   Spoon the hojicha foam on top and dust with a little more hojicha or a pinch of sea salt.

• The original cold brews oolong leaves in coconut water for 8 to 12 hours. Whisking powder gets you the same drink in a minute.
• Coconut water is doing a real job here, cutting the roastiness. Plain water works but the drink is duller.