A cloud of whipped hojicha over fresh coconut water and milk pudding.
Set milk pudding in the glass and pour in 150 ml coconut water. Whisk 3.5 g hojicha with 45 ml whipping cream, 7 g simple syrup, and a pinch of salt into a soft cloud and float it on top.
3.5 g hojicha, 45 ml whipping cream, 7 g simple syrup, a pinch of salt, 150 ml coconut water, milk pudding.
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