Maple Hojicha Latte Macchiato

Enjoy a peaceful morning moment with this dreamy Maple Hojicha Latte Macchiato.

What is a Latte Macchiato?

A latte macchiato is a layered beverage traditionally made with espresso. The word "macchiato" means stained or marked in Italian, and was originally used to distinguish between an espresso and an espresso made with a small amount of steamed milk. In an espresso macchiato, the coffee is marked by the milk. In a latte macchiato, the milk foam is stained by a shot of espresso or in this case a shot of hojicha.

How to make a Maple Hojicha Latte Macchiato?

A Maple Hojicha Latte Macchiato is made from milk, maple syrup, and Hojicha Powder. Start by combining milk and maple syrup, and steaming the two ingredients until the milk is creamy and foamy. After pouring the milk into a glass, the foam will slowly rise and separate from the milk. In the meantime, whisk Hojicha Powder and water until smooth. Slowly pour the whisked hojicha through the milk foam and watch as the layers are created.

What milk is best for a Maple Hojicha Latte Macchiato?

The latte macchiato requires a large volume of milk foam, so it is best to use barista milk for this recipe. We used a barista oat milk, which frothed beautifully especially with the addition of the maple syrup.

How to keep the layers separate?

The layers in a latte macchiato look stunning, but also add to the taste and make sipping the drink all the more enjoyable. Here’s a few tips that will help create the perfect latte macchiato:

1. Select a milk that foams easily.
2. Add the maple syrup to the milk rather than the hojicha, otherwise the whisked hojicha will sink to the bottom of the glass.
3. Use 80°C (175°F) water to whisk the hojicha, the temperature of each layer matters.
4. Let the milk and foam layer separate before adding the whisked hojicha.
5. Use a katakuchi or a vessel with a perfectly angled spout to pour the whisked hojicha in very slowly and precisely.

Ingredients

• 1 tablespoon maple syrup
• 180 ml milk (we used oat milk)
• 1 teaspoon Hojicha Powder
• 60 ml filtered water

Instructions

1. Steam and froth 180 ml of milk and 1 tablespoon of maple syrup.
2. Slowly pour the foamed milk into a glass mug.
3. Whisk together 1 teaspoon of Hojicha Powder and 60 ml of 80°C (175°F) filtered water in a katakuchi tea bowl.
4. Slowly pour the whisked hojicha into the middle of the milk.
5. Sip and savor your Maple Hojicha Latte Macchiato.