Iced Miso Caramel Hojicha Latte

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29th October, 2026

Iced Miso Caramel Hojicha Latte

Composed by Hyunjoo Kim

Hojicha meets savoury miso cream and a drizzle of salted caramel, creating a rich balance of sweet and savoury notes.

Ingredients

Instructions

Salted Caramel (approx. 200g)

120g sugar

120g pure cream

20g unsalted butter

2g salt

Miso Cream

50g pure cream

2g miso paste

4g sugar syrup

Hojicha Base

3g hojicha powder

30g hot water (60-70°C)

To Serve

150g soy milk

Ice

15g caramel sauce

Garnish

Drizzle of caramel sauce : Drizzle of caramel sauce

1. Make the Salted Caramel: Melt the sugar in a saucepan over medium heat until it reaches a deep amber colour. Carefully add the room-temperature butter and cream, stirring continuously until smooth. Add the salt and stir to combine. Allow to cool before use.

2. Prepare the Hojicha: Whisk the hojicha powder with hot water (60–70°C) until smooth and free of lumps.

3. Make the Miso Cream: Combine the pure cream, miso paste and sugar syrup. Whisk until smooth and slightly thickened but still pourable.

4. Assemble the Drink: Combine the hojicha base and caramel syrup, stirring until evenly mixed. Add the soy milk and mix well. Finish with 2-3 ice cubes.

5. Add the Miso Cream: Gently layer the miso cream over the hojicha latte.

6. Finish: Drizzle caramel sauce over the miso cream before serving.