How to make a Hojicha Hot Chocolate

Perfect as a rainy day pick-me-up, our Hojicha Powder pairs deliciously with chocolate to make the grown-up, toasty, nutty hot chocolate you never knew you needed.

Here's how we make ours:

What you need

• 3g Good & Proper Hojicha Powder
• Chasen or Bamboo Matcha whisk
• Chawan or Matcha bowl
• 30ml 80°C water (add some cold to water just off the boil if you don't have a temperature controlled kettle)
• 120ml your preferred milk (we suggest oat milk)
  
• 22g 55% chocolate flakes*
  
• Tiny pinch sea salt

Method for making a Hojicha Hot Chocolate

1. Sieve 3g of Hojicha powder into a small, high-sided bowl
2. Add a little of your hot (not boiling) water & whisk into a smooth paste until no lumps remain
3. Add the remaining hot water & whisk using a zig-zag motion into a smooth froth
4. Put your milk into a pan or steaming jug, then add the chocolate flakes (& sugar if using)
5. Heat / steam ensuring the sugar (if using) and chocolate are dissolved / melted
6. Pour your Hojicha shot into a mug
7. Pour your hot chocolate milk over the top
8. To garnish, sprinkle some chocolate flakes / grate a little dark chocolate and a tiny pinch of sea salt on top
9. Enjoy

*If you prefer dark chocolate, use 70% dark chocolate flakes and around 4g dark muscovado sugar