Ingredients
- 2 tsp Hojicha powderSuperboba
- 50 ml hot water, about 85 C
- 25 g dark chocolate, chopped
- 200 ml whole or oat milk
- 1 pinch sea salt
Steps
Whisk the hojicha powder into the hot water until smooth.
Warm the milk in a small pot over medium-low heat until it steams.
Add the chopped chocolate and salt and whisk until fully melted and glossy.
Whisk in the hojicha shot and pour into a mug.
Good to know
- Use chocolate at 60 to 70 percent. Milk chocolate plus a date-sweetened tea is too much sugar in one cup.
- A pinch of cinnamon or a drop of vanilla both work, but add one, not both.
