Description
Indulge in the warm, comforting flavors of autumn with this delightful Pumpkin Spice Hojicha Latte. This cozy drink combines the nutty essence of hojicha tea with creamy almond milk, pumpkin puree, and aromatic spices, making it perfect for chilly days and cozy evenings. Enjoy a delicious blend of flavors topped with a sprinkle of cinnamon for an extra hint of spice.
Ingredients
Scale
- 1 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon hojicha powder
- 1 tablespoon pumpkin puree
- 1 tablespoon maple syrup (adjust to taste)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1/2 cup brewed hojicha tea (strong)
- Whipped cream (optional, for topping)
- Ground cinnamon (for garnish)
Instructions
- Boil water in a kettle to around 190°F (88°C).
- Measure out 1 tablespoon of hojicha tea leaves (skip if using hojicha powder).
- Pour the hot water over the hojicha leaves or powder in a teapot or heatproof container.
- Let it steep for 3-5 minutes, then strain the leaves if used. Set aside the brewed hojicha.
- In a small bowl, combine 1 tablespoon of pumpkin puree with 1 tablespoon of maple syrup.
- Add 1/2 teaspoon of pumpkin pie spice and 1/4 teaspoon of vanilla extract.
- Mix until smooth and set aside.
- Pour 1 cup of almond milk into a small saucepan.
- Heat over medium heat, stirring occasionally until hot but not boiling.
- Remove from heat and froth if desired.
- In a large mug, pour in the brewed hojicha tea.
- Add the pumpkin spice mixture and mix well.
- Slowly pour in the heated almond milk, spooning on froth if available.
- Stir gently to combine.
- Top with whipped cream if desired.
- Sprinkle ground cinnamon on top for garnish.
- Serve immediately and enjoy!
Notes
- Adjust the sweetness by adding more or less maple syrup according to your taste.
- For a vegan option, ensure the whipped cream is dairy-free.
- Feel free to experiment with different types of milk for varied flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 5 minutes