THE HOJICHA OLD FASHIONED 🥃🥛
A take on the classic Old Fashioned, but make it Oatly.
We clarified it using Oatly infused with hojicha, rounded out with maple syrup for something smoother than the original.
LA RECETTE 🧑🍳
300 g Oatly Barista Edition
250 g Rye whisky (or non-alcoholic spirit)
120 g maple syrup
250 g boiling water
10 g hojicha
4 g lactic acid powder
6 g orange bitters
2 g salt
Infuse the hojicha in boiling water for 5 minutes, then strain.
Add lactic acid and salt, and mix until fully dissolved.
Let it cool slightly, then pour into the Oatly Barista Edition, the mixture should naturally curdle.
In a separate container, combine maple syrup, bitters and the spirit.
Add this to the curdled oat and hojicha mixture.
Pass everything through a paper coffee filter or cheesecloth until perfectly clear.
Take your time, repeat until the texture is clean and bright.
Bottle and store in the fridge.
Pour 125 ml over a clear ice block.
Express an orange peel over the drink.
Finish with a coin of blood orange zest.
Et voilà, à la vôtre.
Amour Oatly 🪽🥛
