Not only matcha: say hello to hojicha!
TThe first time I’ve tried hojicha tea was on Japanese cafe here in Berlin: it was on a cold and yellow autumn day where the cafes in Berlin look cozier and like little shelters. I usually go for my matcha tea, but that day I was looking to be surprised by something new. Hojicha tea gives you everything that you can’t find on matcha tea: it’s roasted, dark brown, coffish. It’s like drinking the shadow itself somehow. I’ve tried time later also with soy drink, and since then the matcha and hojicha, like Ying and Yang, have a place in my kitchen. For this late summer recipe, I wanted to try a new use, folding his aromatic and smokey flavor into a limpid and sweet coconut nice cream. It looks almost like a stracciatella ice cream looking at the colors, but the flavor is totally different.
For this recipe, you only need few ingredients: a can of coconut milk (the fatter the better), some vanilla extract, sugar (I’ve used erythritol for a lighter version), hojicha tea and an ice-cream maker machine. This nice-cream is delicious when eaten with edible flowers, it gives a totally different texture.
Coconut whipped cream
- 1 can coconut cream
- 2 tablespoons erythritol
- 1 teaspoon vanilla extract
- 2 Tsp Hojicha tea
- Combine all the ingredients
- Process in an ice-cream maker
- Serve with edible flowers and sprinkle with cinnamon (optional).