How to make an Iced Hojichai
Hojicha is a roasted Japanese green tea with a naturally nutty, toasty character. Add that together with the sweet spice of chai, and you’ve got a summer drink that is creamy, toasty and deeply refreshing all at once.
The chai concentrate takes a little effort upfront, but it’s worth it - and once made, it’ll keep in the fridge for up to two weeks, ready to be enjoyed over ice whenever the mood strikes.
Chai Concentrate
What you need (for approx 10 drinks)
- 1ltr water
- Approx 50 cardamom pods (5g)
- Approx 30 black peppercorns
- 18g cinnamon sticks
- 6g whole clove
- 3 star anise
- 6g nutmeg (roughly 2 whole, broken)
- 50g fresh ginger, unpeeled and sliced
- 6g fennel seeds (2 tsp)
- 1 vanilla pod, halved and seeds removed
- 150g dark soft brown sugar
- 18g (approx 7 tsp) English Breakfast tea (or other robust black tea)
Method
- Add your sugar and spices to a pan with the water and bring to the boil with a lid on
- Simmer gently for 10 minutes
- Add the tea leaves & simmer for a further 5 minutes
- Set aside for at least 30 minutes
- Use a fine strainer or muslin to strain into a clean, lidded bottle or jar and allow to cool fully
- Keep in the fridge for up to 2 weeks
Iced Hojichai
What you need (per drink)
- 2g Good & Proper Hojicha Powder
- 20ml cold water
- 40ml chai concentrate (see above)
- 200ml oat milk
- Plenty of ice
Method
- Scoop your Hojicha Powder into a small bowl
- Add 20ml cold water and whisk in a zig-zag motion until smooth and lightly frothy
- Fill a glass with ice
- Add the chai concentrate to the glass, followed by the oat milk
- Gently pour the hojicha shot over the top
- Stir to combine
