Hojicha with Salted Kinako Cold Foam

For the tea

• 2 tsp Hojicha powderSuperboba
• 60 ml hot water, about 85 C
• 200 ml oat or whole milk
• Ice, to fill

For the salted kinako foam

• 60 ml heavy cream, or oat cream
• 1 tbsp kinako
• 10 ml simple syrup
• 0.5 tsp fine salt

1. 1

   Whisk the hojicha powder into the hot water until smooth and lightly foamy. A bamboo whisk is ideal, a handheld frother is faster, a fork works.

2. 2

   Fill a tall glass with ice and pour in the milk.

3. 3

   Pour the hojicha over the milk so it layers.

4. 4

   Combine the cream, kinako, syrup and salt in a small jug and froth until thick enough to sit on a spoon.

5. 5

   Spoon the foam over the drink and dust with a little more kinako.

• Kinako is roasted soybean flour. Any Japanese grocer stocks it, and it keeps for months in the freezer.
• Froth the foam at an angle and stop as soon as it mounds. Over-frothing turns it stiff and it will not pour.