Photographs by Yudi Ela, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
“I originally created this as a nonalcoholic pairing for a dessert course,” says Julia Momose, creative director, Kumiko, Chicago. “The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew. Now I make this for my husband and myself at home all the time. I love it with shortbread cookies and coffee cake in the morning or with ice cream at night. My parents are back home in Japan and I sent my mom this recipe for a gathering they had last year. She made a big batch and kept it warm in the CrockPot for guests to serve themselves. There’s no situation where this wouldn’t be good.” Momose likes to buy her hōjicha from kettl.co and rareteacellar.com.
