This velvety drop is French Earl Grey dressed up for dessert. Fruity, floral French Earl Grey sits beneath a cloud of toasty hojicha cold foam, a bold and refined sip that's guaranteed to leave you feeling a little fancy.
Method
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1
Brew 1 teaspoon (or 1 teabag) French Earl Grey using your infuser in a cup using 3/4 cup 100c water for 3 minutes.
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2
Meanwhile, make your hojicha cold foam. In a small cup or bowl, combine your cream, milk, vanilla essence, sweetener and sifted hojicha powder, froth until light and fluffy.
Tip: No frother? Combine everything into a jar, tightly close the lid and shake until fluffy!
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3
Gently spoon your cold foam to top of your freshly steeped French Earl Grey, add sprinkle cornflower petals to make it extra special.
