Prep Time: 15 mins
Makes 1 serving
Pecan Maple Syrup Ingredients
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup maple syrup
- 1 pinch salt
- 1 cup water
- ¼ tsp vanilla extract
Pecan Maple Cold Foam
- 3 tbsp heavy (whipping) cream
- 2 tbsp milk
- ½ tbsp maple syrup
- ½ tbsp homemade pecan maple syrup
- 1 pinch salt
Hojicha Latte
- 1 tsp ONE ORGANIC Hojicha
- 40ml hot water (175°F / 80°C)
- 70ml milk of choice
- Ice cubes
Directions
Maple Syrup
- In a small pot, combine chopped pecans, brown sugar, and maple syrup.
- Cook over medium heat for 4–5 minutes, until the mixture starts to shimmer and bubble.
- Add 1 cup of water and vanilla extract. Reduce to low heat and let simmer for 8–10 minutes.
- Remove from heat and let cool completely.
- Strain out the pecans and transfer the syrup to a jar.
- Storage: Keep in the fridge for up to 1 week.
- Tip: The strained pecans make delicious candied snacks or toppings for oatmeal and baking!
Pecan Maple Cold Foam
- In a small bowl, whisk together heavy cream, milk, maple syrup, pecan syrup, and salt.
- Whisk until soft peaks form and the texture turns creamy and pourable. Set aside.
Hojicha Latte
- Sift 4g of hojicha powder into your chawan (tea bowl).
- Pour in 40ml of hot water (around 175°F) and whisk with a chasen in a fast “M” motion until smooth and frothy.
- In a glass with ice, add a drizzle of pecan maple syrup if you’d like extra sweetness.
- Pour in the milk, then slowly add the whisked hojicha on top.
- Finish with the pecan maple cold foam, and top with a few candied pecans and a light dusting of hojicha powder.
Recipe and photo by Vi | IG/TikTok: @matchawithvi
