1. Prepare the hōjicha

• Dissolve the hōjicha powder in the hot water.
• Add 30 ml of milk and mix with a milk frother (or a small electric whisk) until the texture is smooth.

2. Assemble the glass

• In a tall glass, add the maple syrup and the apple compote.
• Fill to the top with ice cubes.
• Then, pour in the 100 ml of milk.

3. Pour the hōjicha

• Gently pour the hōjicha mixture over the top to create a beautiful gradient.

4. The final touch

• Sprinkle with cinnamon.
• Garnish with a speculoos cookie.

Tip

Serve immediately: the layers of compote, milk, and hōjicha create an autumnal look worthy of a specialty coffee shop.