Recipe by @madebyrrach
Banana bread syrup and roasted HOJI make a surprisingly lovely pair. The syrup brings warm, bakery-style sweetness to an iced latte, while Midori Spring HOJI gives it a smooth, toasty base. A thick layer of banana bread cold foam is the finishing touch you'll want in every sip.
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What you'll need:
For one iced HOJI:
- About 2 tsp Midori Spring HOJI
- Warm water, enough to whisk the HOJI
- Milk of choice, such as soy milk
- Banana bread syrup, to taste
- Plenty of ice
For the banana bread cold foam:
- 3 tbsp heavy cream
- 2 tbsp banana bread syrup
How to make it:
- Whisk the HOJI powder with a little warm water until smooth.
- Fill a glass with ice. Add your milk and banana bread syrup, then pour the HOJI over the top.
- Froth the heavy cream with 2 tbsp banana bread syrup until thick but still pourable.
- Spoon the cold foam over the drink and serve immediately.
If you've made banana bread syrup ahead of time, this drink is especially quick to put together. Adjust the syrup in the latte to your preferred sweetness, then let the foam add the final banana bread note.
