Cacao Chai Hojicha Cloud

A slow cold brew of Cacao Chai, finished with a light hojicha foam that sits on top like a cloud. Hojicha is a roasted Japanese green tea with a toasty, nutty character that pairs perfectly with the chocolatey notes of Cacao Chai. Add a little cocoa powder, and you end up in the sweet spot between tea and dessert.

Ingredients (makes 2)

• 6 Cacao Chai tea temples (or 6 Tbsp loose leaf)
• 700ml cold filtered water
• 1.5 tsp hojicha powder (we love Matcha Matcha)
• 90ml cold milk (dairy or oat)
• 60ml cream
• 1 tsp maple syrup
• Ice, for serving
• Cocoa powder, to garnish 

Method

1. To infuse the cold brew, place the tea temples in a jug or large jar and pour over the cold water. Stir gently, cover, and refrigerate for at least 4 hours – or overnight for a stronger, richer brew.
2. Remove the tea temples (or strain out the loose leaf). The cold brew will be a deep amber-brown, softly spiced.
3. In a medium-sized jug, stir the hojicha powder into the milk and cream with the maple syrup, until fully combined, then whisk with a milk frother or small whisk.
4. Fill two glasses with ice and pour over the cold brew cacao chai, leaving a few centimetres at the top.
5. Slowly pour the hojicha cloud over the surface so it sits on top rather than sinking in. 
6. Sprinkle a little cocoa powder on top. Serve immediately.

Note: Cacao Chai is naturally caffeine-free; hojicha powder carries a mild caffeine content, worth flagging for an evening serving.