Roasted Hojicha Foam Over a Crisp Apple Sparkler
Apple Hojicha Sparkling Water is a layered sparkler built for the counter: a sweet-tart apple base, light sparkling water over ice, and a cap of roasted hojicha cream foam on top. The result is an amber, two-tone drink — bright apple below, deep roasted foam above — that comes together in a few quick steps and looks striking in a clear cup. It's an easy, eye-catching addition to a café or boba menu, and it works year-round.
The contrast is the point. Apple juice and a little cane sugar syrup give a crisp, fruity base, while the sparkling water keeps the body light and refreshing. On top, the hojicha cream foam brings the drink its character — roasted, nutty, lightly caramelized notes from Japanese hojicha powder, balanced by a smooth, creamy foam. Sipped through the foam, each mouthful moves from roasted and creamy into bright, fizzy apple.
It's built for service. The hojicha cream foam can be made ahead and held chilled, so each cup is just apple base, ice, sparkling water, then foam. Because the foam uses hojicha powder and foam powder at a fixed ratio, it's easy to batch and repeat consistently. Swap apple for grape, peach, or yuzu to spin off a sparkling series, and the roasted hojicha foam carries over to other drinks on the menu.
Ingredients
Apple Juice | 120 ml
Cane Sugar Syrup | 20 ml
Sparkling Water | 100 ml
Ice Cubes | Fill approximately 80% of the cup
Topping
Hojicha Cream Foam | As needed (make ahead — see Tips)
🍹Directions
Blend the Apple Base
In the serving cup, combine apple juice and cane sugar syrup. Stir until well mixed into a sweet, fruity base.
Add Ice
Fill the cup with ice to about 80% full.
Infuse with Sparkling Water
Pour in the sparkling water and stir gently 1–2 times for light, crisp bubbles.
Layer the Foam & Serve
Slowly layer the hojicha cream foam on top, then serve immediately.
🏷 Tips
Make the hojicha cream foam ahead: blend Japanese Hojicha Powder 15 g, Original Foam Powder 70 g, and Ice Water 280 ml until smooth. Keep chilled at 0–4°C (32–39°F) and use within about 8 hours; scale proportionally for production.
Pour slowly: layer the foam gently over the back of a spoon to keep the two-tone look.
Spin off a series: swap apple for grape, peach, or yuzu to build a sparkling line.
Reuse the foam: this roasted hojicha cream foam works on milk teas and lattes too.
Pair it with a Hojicha Banana Milk for a hojicha set.
Building a menu? Source the wholesale ingredients from Hojalicious.
