Houjicha Carrot Cake Latte
Houjicha Carrot Cake Latte
The recipe is made by S. Mahdaria, d:matcha's Tea Sommelier
Inspired by the flavours of classic carrot cake, this drink reimagines the dessert through the lens of hōjicha drink. The tea’s naturally chocolatey, caramel-like notes create a gentle counterpoint to the sweet aromatics of cinnamon and nutmeg, while grounding the richness of carrot cake as a whole. The result is a layered, flavourful glass that offers a new way to experience a beloved dessert, familiar yet unexpectedly refined.
300g Grated Carrot
100g Brown Sugar
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Ginger
1 tsp Vanilla
100g Oat Milk
5g Houjicha
60g Ice Cube
150ml Warm Water
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To make Carrot Cake syrup, boil 100ml water with carrot, cinnamon, nutmeg, brown sugar, and vanilla until they are all cooked together.
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Turn off the stove, then sift no.1 to get the Carrot Cake syrup. Prepare 30ml of it for the latte drink.
- Blender the remaining solid elements to make carrot pure. Prepare 30g of it for the latte drink.
- Put the carrot pure at the buttom of the glass. Then, followed by the ice cube, carrot cake syrup, and milk.
- Pour the whisked houjicha into the glass.
- Top it with cold cream and a little grated carrot.
