Banana & Maple Crème Hōjicha
A dreamy iced Hōjicha layered with roasted Japanese tea, creamy maple-sweetened banana crème, and a sprinkle of crushed biscuits. Sweet, nostalgic and café-worthy.
Ingredients
- ½ ripe banana
- ⅓ cup thickened cream
- 3 tbsp pure maple syrup
- 1 cup milk of your choice (Oatly Barista recommended)
- 2–3 g The Tea Collective Hōjicha Powder
- 60 ml fresh water at 70°C (¼ cup)
- Crushed Butternut biscuits or cinnamon
- Ice
Directions
- Mash the banana. Whip the thickened cream and maple syrup until softly thickened, then fold in the banana.
- Fill a tall glass with ice and pour in the milk.
- Whisk 2–3 g Hōjicha powder with 60 ml of 70°C filtered water until frothy.
- Pour Hōjicha over the iced milk. Spoon the banana maple crème on top. Finish with crushed biscuits or cinnamon.
Recipe note
Use a ripe banana. The riper the banana, the sweeter and creamier your maple crème will be — no extra sugar needed.
Adjust the strength. For a deeper roasted flavour, use the full 3 g of Hōjicha powder. For a gentler, milkier drink, use 2 g.
Mind the water temperature. Hōjicha powder shines at around 70°C — hotter water can dull the flavour.
Choose your milk wisely. Oat milk (especially barista-style) creates the creamiest result, but almond, soy, or dairy all work beautifully.
Keep the cream soft. Whip only until softly thickened so it floats delicately on the drink.
Serve immediately. The banana maple crème is best enjoyed fresh, when it's light and fluffy.
Topping ideas. Butternut biscuits give a nostalgic crunch, while cinnamon keeps it simple and aromatic. Nutmeg also works for a cosy twist.
Warm variation. For a hot version, skip the ice and warm your milk gently before pouring the whisked Hōjicha over. The banana maple crème will melt into the drink like a dessert topping.
- Per serving
- 450 calories