Miso Caramel Hojicha Iced Latte

This one's a dessert-like, cafe-level latte that you can easily make at home.

The balance of the caramel, the savoury miso and the roasted Hojicha - match made.

Ingredients:

For the miso caramel: (makes 1 cup or ~8 serves)

1/2 cup coconut sugar
1/2 cup coconut cream
1 tsp miso paste

For the miso caramel cream:

40ml coconut cream
20ml coconut milk
3 tsp miso caramel

For the Iced Hojicha:

1 cup ice
100ml coconut milk
50ml water
1 tsp Matcha Matcha Hojicha powder
1 tsp maple syrup

Method:

For the miso caramel, add the ingredients to a small saucepan and simmer until the
bubbles become slow to pop (5-7mins), stirring almost constantly. Set aside.

In a chawan, add the 50ml of water and hojicha and whisk together.

Add 1 tsp miso caramel and whisk to combine.

In a tall glass or measuring jug, mix the coconut cream, the 20ml of coconut milk, and the
remaining 2 tsp of miso caramel. Whisk together using a milk frother, until the mixture thickens.