A concentrated infusion of hojicha gives this blended drink its roasted base. A little banana adds body, while carob brings a mellow cocoa-like note. Oat milk softens the texture for a cold drink to have with an afternoon snack.
Serves: 1 glass · Time: 15 minutes
WHAT YOU NEED
- 6 g Hojicha leaves
- 120 ml filtered water at 95°C
- 40 g ripe banana, peeled and sliced
- 100 ml chilled unsweetened oat milk
- 2 g carob powder
- 60 g ice
HOW TO MAKE IT
- Brew 6 g Hojicha in 120 ml water at 95°C for 3 minutes.
- Strain the leaves completely. Cool the tea in a cold-water or ice bath until chilled, about 5–10 minutes.
- Put the cooled tea, banana, oat milk, carob powder and ice into a blender.
- Blend for 15–20 seconds, until smooth.
- Pour into a glass of at least 300 ml and serve immediately.
BESIDE THE GLASS
Serve with a crisp sesame biscuit, almond shortbread or a few lightly salted walnuts.
SERVING NOTE
Measure the banana and carob: both can quickly dominate the tea. Use a ripe banana and unsweetened oat milk, then taste before adding any sweetener. This recipe uses brewed hojicha leaves.
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