Hojicha Topped With Frothy Coffee
Frothy Coffee (Dalgona coffee) is having its moment, and this is one home cafe trend everyone is eager to try out for themselves. In this recipe, we show you how to create a perfectly whipped coffee for a delicious addition to your iced hojicha latte.
This Macau style coffee is traditionally hand-stirred over 400 times until it becomes fluffy. Since this method can take well over 20 minutes, we decided to speed things up. While it can also be done with a hand-held frother, the quickest way to make frothy coffee is with the help of a hand mixer. After a few minutes of beating equal parts of your desired type of sugar, instant coffee, and hot water you’ll begin to notice the stunning transformation. The resulting creamy topping is beautiful and tasty, as its flavor is reminiscent of Dalgona candy or Honeycomb Toffee.
Save this recipe to enjoy hojicha topped with frothy coffee the next time you’re looking for a sweet mid-morning pick-me-up. Interested in skipping the coffee? Take a look at the whipped hojicha recipe.
- 2 tablespoons sugar
- 2 tablespoons instant coffee
- 2 tablespoons hot water
- ½ cup ice
- 1 teaspoon Hojicha Powder
- 60 ml cold filtered water
- 100 ml milk
- Add 2 tablespoons of sugar, 2 tablespoons of instant coffee, and 2 tablespoons of hot water into a measuring cup or bowl.
- Beat together using a hand mixer on low and then gradually increase the speed.
- Continue beating for approximately 5 minutes on high speed until the color of the mixture lightens and a meringue consistency is achieved. Stop and set aside once firm peaks begin to form when the beaters are lifted.
- Add ½ cup ice into a glass.
- Whisk together 1 teaspoon of Hojicha Powder and 60 ml of cold water filtered in a tea bowl.
- Pour the whisked hojicha over the ice.
- Pour 100 ml of your preferred milk over the hojicha.
- Scoop the frothy coffee onto your iced hojicha and stir before drinking.
Whipped Hojicha Recipe
Try Whipped Hojicha for an indulgent alternative to the Dalgona Coffee made with tea powder only. This recipe is free of coffee, dairy, and eggs thanks to the magical ingredient you likely have in your pantry. If you've made plant based marshmallow fluff, then you'll know we're talking about aquafaba. Sounds fancy, but aquafaba is simply the name of the liquid found in a can of chickpeas (garbanzo beans). This liquid whips up into a thick meringue with the help of sugar and vinegar. By adding the Hojicha Powder, the whole mixture transforms into a delicious cloud-like topping.
- ¼ teaspoon apple cider vinegar
- 2 tablespoons aquafaba (liquid from a can of no salt added chickpeas)
- 2 tablespoons sugar
- 1 tablespoon Hojicha Powder
- ¾ cup of your favorite type of milk
- Whip together ¼ teaspoon of apple cider vinegar and 2 tablespoons aquafaba using a hand mixer on high speed.
- After approximately 2-4 minutes, check for soft peaks and start to gradually add 2 tablespoons of sugar.
- Once stiff peaks form, pause the mixer and add 1 tablespoon of Hojicha Powder.
- Start whipping on low, and then increase the speed to high while scraping down the sides as necessary.
- Pour ¾ cup of milk into a glass, then top it with your whipped hojicha. Stir gently, and enjoy!