Begin by adding the hojicha powder into the tea bowl or mug.
Heat water to around 80°C (175°F) and pour it into the tea bowl or mug.
Using the bamboo whisk, gently whisk the hojicha powder into the water using a back-and-forth motion (W or M shape) until it's fully incorporated and frothy.
Add 1-2 tbsp of sweetener (eg. maple syrup, honey, agave nectar) to the liquid and mix with spoon.
Heat and froth your milk, and pour it over the hojicha in the bowl or mug, allowing the creamy milk to blend with the hojicha.
