Frozen Hojicha Caramel:
-4 cups ice
-375 mL (1 1/2 cups) milk, any kind
-60 mL (4 tbsp) dulce de leche
-10 mL (2 tsp) ground hojicha, extra for garnish
Whipped Cream Topping:
-125 mL (1/2 cup) heavy cream
-15 mL (1 tbsp) sugar
Instructions:
Make Whipped Cream Topping: Whip together heavy cream and sugar. Use a handheld milk frother and whisk in a tall container until it forms medium peaks. Set aside.
Blend: Blend ice, milk, ground hojicha, and dulce de leche until smooth. Close blender lid securely, then turn on blender. Use blender tamper tool to get the perfect frappuccino texture. Stop when the ice is slushy and finely crushed.
Assemble Drink: Pour frozen hojicha caramel into two cups. Top with whipped cream and garnish with ground hojicha.
Spoon on dollops of whipped cream to the top of each drink then sprinkle on some ground hojicha. Use a mesh strainer to to sift on the ground hojicha. Serve with a straw and drink immediately.
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