Step 1: To make the strawberry puree, combine the hulled and quartered fresh strawberries, 1-2 tablespoons of granulated sugar, and 1 tablespoon of water in a small saucepan over medium heat.
Step 2: Cook, stirring occasionally, for 5-7 minutes, until the strawberries have softened and broken down. Mash them with a fork or potato masher to your desired consistency. For a smoother puree, you can blend it briefly with an immersion blender or transfer it to a regular blender.
Step 3: Remove the puree from heat and let it cool completely. You can store any leftover puree in an airtight container in the refrigerator for up to 3-4 days.
Step 4: To prepare the hojicha concentrate, add 1 teaspoon of hojicha powder to a small bowl or mug. Pour in 2 tablespoons of hot water (around 175°F/80°C).
Step 5: Whisk the hojicha powder and hot water vigorously with a bamboo whisk (chasen) or a small electric frother until the mixture is smooth and frothy, with no lumps.
Step 6: To assemble the latte, spoon 2-3 tablespoons of the cooled strawberry puree into the bottom of a tall glass (approx. 16-20 oz). Adjust the amount of puree to your preferred sweetness and strawberry intensity.
Step 7: Fill the glass generously with ice cubes.
Step 8: Slowly pour 1 cup (240ml) of your preferred cold milk over the ice. Aim to create distinct layers for a beautiful visual effect.
Step 9: Gently pour the prepared hojicha concentrate over the milk layer. Observe the lovely layers forming in your glass.
Step 10: Stir everything together with a long spoon just before drinking to combine all the delicious flavors. Garnish with a fresh strawberry slice if you wish, and enjoy your delightful Iced Strawberry Hojicha Latte!