Mix the Hojicha powder and water in the tall serving glass or mix it in a small pitcher or chawan (tea bowl). I prefer using a handheld frother to mix, it creates a smooth hojicha. You can also use a bamboo whisk to make the hojicha mixture, just like how you would prepare matcha, or shake the Hojicha powder and water in a glass mason jar vigorously for about 30 seconds until all clumps are dissolved. The hojicha mixture should be smooth and a little foamy. Pour mixed hojicha into the glass.

Add a little ice to the glass.

Mix the milk and the maple syrup in a separate pitcher or glass, stir with a spoon to combine, or use the frother to foam up the milk a little.

Pour the milk into the hojicha (you can try to create patterns on top like in the coffee shop when you pour the milk in), and stir to combine. Top with additional ice to fill the glass.

Heat water to 190° F or 90° C. Mix the Hojicha powder and hot water in a small pitcher or chawan (tea bowl) using a frother or a bamboo whisk. The hojicha mixture should be smooth and a little foamy. Pour mixed hojicha into the mug.

Heat the milk and the maple syrup in a small microwave safe container or a saucepan on the stove, stir to combine, or use the frother to foam up the milk a little.

Pour the milk into the hojicha (you can try to create patterns on top like in the coffee shop when you pour the milk in), and stir to combine.