Hojicha Infused Custard

Instructions

1. Heat 150 ml milk in a saucepan over medium-low heat.

2. Once steam appears, add 2 tablespoons loose leaf hojicha.

3. Stir once to ensure tea leaves are submerged, then steep for one minute. Remove from heat, and let stand covered for 5 minutes.

4. Strain the hojicha infused milk and set aside.

5. Add 1 tablespoon organic coconut palm sugar and 1 tablespoon custard powder to a small pot. Whisk together thoroughly to prevent lumps.