Smoked Apple Hojicha Cider

Published January 23, 2026

Trends Smoky fruits, Cider roasts, Hojicha, Fall infusions, Warm spices, Hot

Skill Level 4/5

Serve Hot

Ingredients

Smoked Apple Cider Base	200 ml
Apple Cider	180 ml
Liquid Smoke	Dash
Cinnamon Honey	10 g
Hot Whisked Hojicha (Made with Yūzen Hojicha Powder)	40 ml
Garnish — Apple Cinnamon Stick	1
Yūzen Hojicha Powder	4 g
Hot Water (80–90°C)	30 g

Tools

To-Do List

For the hot whisked hojicha (1 portion):

1. Sift 4g of hojicha into your chawan

2. Add 10-15g of water to the chawan

3. Whisk and incorporate water until a clumpless, smooth paste is formed

4. Add remaining water (Total Volume = 30g)

5. Whisk using the 30–20–10 method:

* 30 sec vigorous “M” or “W” motions, whisk touching the chawan

* 20 sec slow W motions, whisk between the chawan and matcha surface

* 10 sec gentle surface taps for microfoam

6. Tap the chawan firmly on a flat surface

For the drink:

1. Simmer smoked apple cider base

2. Pour into mug

3. Stir in hot whisked hojicha

4. Garnish with apple cinnamon stick