Chai-Infused Hojicha Latte

Steps

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1. 1
   Add the dry spices (cardamom, coriander seeds, star anise, allspice, cloves, cinnamon stick, and black peppercorns) to a frying pan heated to medium heat and toast for a few minutes until fragrant.
   ▶ ≈0:07
2. 2
   Set the cinnamon stick aside and transfer the remaining toasted spices to a mortar and pestle. Coarsely crush them, covering the top with your hand to prevent spices from bouncing out.
   ▶ ≈0:24
3. 3
   Transfer the crushed spices to a heatproof bowl and add back the cinnamon stick, salt, ginger, dark chocolate, vanilla extract, maple syrup, and coconut milk.
   ▶ ≈0:42
4. 4
   Add some water to a small saucepan and heat it on the stove, then place the heatproof bowl on top to create a double boiler effect for gentle heating.
   ▶ ≈1:05
5. 5
   Stir occasionally until the coconut milk is hot but not boiling. Turn off the heat and stir in the hojicha, allowing it to steep for about 45 seconds.
   ▶ ≈1:18
6. 6
   Place the cinnamon stick in a serving cup and carefully pour the tea through a strainer into the cup. You can return the cinnamon stick to the cup before serving.
   ▶ ≈1:39