Iced hojicha latte with brown sugar and sea-salt cream

A plain butter cookie, or a slice of castella. Anything louder covers the roast.

This is the no-alcohol pour. Serve it in the same glass as the cocktail.

Concentrate two days, tasted cold. Cream cap at the glass.

• Loose-leaf hojicha2 tbsp
• Very cold whole milk0.75 cups
• Ice1.5 cups
• Dark brown sugar0.7 tbsp
• Heavy cream2 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for iced hojicha latte with brown sugar and sea-salt cream, not a certified kitchen test.
2. Amounts below are one batch: 1 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Hold time is short (8 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: This is the no-alcohol pour. Serve it in the same glass as the cocktail.
7. Leftover route: Concentrate two days, tasted cold. Cream cap at the glass.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.