Ingredients
- 2 tbsp Hojicha Powder (Use powder for intense flavor/color)
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 4 tbsp Sugar (Adjust to taste)
- 1.5 tsp Powdered Gelatin
- 2 tbsp Cold Water (To bloom gelatin)
Instructions
1.
Bloom: Place 2 tbsp cold water in a small bowl. Sprinkle the gelatin powder evenly over the top. Let it sit for 5 minutes until it becomes a solid puck.
2.
Mix Base: In a small saucepan, combine the Hojicha powder and sugar. Whisk in a splash of milk to create a smooth paste (this prevents lumps), then add the remaining milk.
3.
Heat: Place saucepan over medium heat. Stir constantly until the milk is steaming and sugar is dissolved. Do not let it boil, or the milk skin will form.
4.
Dissolve: Remove from heat. Add the bloomed gelatin puck. Whisk gently until fully dissolved. Stir in the cold heavy cream (adding cream at the end cools the mixture faster and keeps the fresh cream flavor).
5.
Strain & Set: Pour the mixture through a fine mesh sieve into 4 small jars or ramekins. This removes any undissolved tea bits. Refrigerate for at least 4 hours until firm.
Why Hojicha?
Unlike Matcha, which can be bitter, Hojicha is naturally sweet and nutty. Because it is roasted, it has very low caffeine, making this an excellent dessert for the evening. If you want a "Black Sesame" vibe without the seeds, this is the flavor profile you are looking for.