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.
- Author
- Becci Fowler
- Prep Time
- 5 minutes
- Servings
- 1
- Category
Drinks
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.