1. Prepare the hōjicha base
Whisk 2g of hōjicha powder into 50ml of hot water.
Mix well until the texture is smooth.

2. Prepare the Hōjicha Cloud
In a small bowl, add the cold heavy cream, sugar, and 2g of hōjicha powder.
Whisk using a small milk frother or mini mixer for about 1 minute, until you achieve an airy and creamy texture.

3. Assemble the drink
Pour the maple syrup into the bottom of the glass.
Add ice cubes, then the milk.
Gently pour the hōjicha base on top to create a gradient effect.

4. Add the cloud
Delicately spoon the hōjicha cream onto the top of the glass.

Tip

Serve immediately: the contrast between the cold cream and the milky hōjicha base creates a unique texture that is both smooth and comforting.
For an extra indulgent touch, sprinkle a little hōjicha powder over the cloud before serving.