Ingredients
- 1.5 tsp Hojicha powderSuperboba
- 50 ml hot water, about 85 C
- 2 scoops vanilla ice cream
- 1 pinch flaky salt
Steps
Scoop the ice cream into a small cup or bowl and put it back in the freezer while you make the tea. Starting cold buys you a minute at the table.
Whisk the Hojicha powder into the hot water with the salt. Keep whisking past the point where the lumps go, until it thickens slightly and takes on a little foam. You are after something closer to a sauce than a drink.
Take both to the table, pour the tea over the ice cream in front of whoever is eating it, and hand them a spoon.
Good to know
- Mix it thicker and stronger than you would ever drink it. Two scoops of ice cream will thin and sweeten whatever you pour on.
- Room temperature water also works and is what the roasted-tea specialists tend to use. You lose the hot-cold contrast but gain a few seconds before it melts.
- Genmaicha and Matcha both work. So does Earl Grey, which is unexpectedly good over vanilla.
