Hōjichai
“I originally created this as a nonalcoholic pairing for a dessert course,” says Julia Momose, creative director, Kumiko, Chicago. “The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew. Now I make this for my husband and myself at home all the time. I love it with shortbread cookies and coffee cake in the morning or with ice cream at night. My parents are back home in Japan and I sent my mom this recipe for a gathering they had last year. She made a big batch and kept it warm in the CrockPot for guests to serve themselves. There’s no situation where this wouldn’t be good.” Momose likes to buy her hōjicha from kettl.co and rareteacellar.com.
Recipe information
Yield
Makes 2
Ingredients
special equipment
Preparation
Step 1
Preheat an oven to 350°. Lightly crack cardamom, star anise, cinnamon, and peppercorns with a mortar and pestle (cardamom seeds should be fully exposed). Spread out on a baking sheet and toast until fragrant, 5–7 minutes.
Step 2
Transfer spices to a small saucepan and pour in 2¼ cups water. Bring to a boil over medium heat. Remove from heat immediately. As soon as water settles, add hōjicha and let sit 2 minutes. Strain through a fine-mesh sieve into a heatproof measuring glass; discard spices. Divide between mugs and sweeten as desired.
