Vegan Roasted Milk Tea (Hojicha Latte)

To taste:
2 tsp hojicha tea leaves
1 3/4 cup hot water (I used alkaline)
maple syrup
unsweetened soy milk
ice cubes

In a large mug fitted with a tea strainer, add 2 tsp of tea leaves. Pour in hot water and steep for 10 minutes or longer but try to avoid steeping for longer than 1 hour. Remove tea leaves and strainer.
For 1 small serving, pour 1/2 cup tea into an 8oz cup (I used a jelly mason jar). Pour in a little maple syrup and stir well with a straw if using. Slowly add soy milk until tea is desired color. Add 2 ice cubes. Remaining tea can be refrigerated in the large mug for a few days.
Tea to soy milk ratio is usually 2-3 parts tea, 1 part soy milk e.g. 1 cup tea + 1/2 cup soy milk or 3/4 cup tea + 1/4 cup soy milk

Measured cocktail shaker method:
1/2 tbsp hojicha tea leaves
1 1/2 cups hot water (I used alkaline)
3 tbsp maple syrup
1/4 cup WestSoy unsweetened soy milk
1 cup ice cubes

In a large mug fitted with a tea strainer, add 1/2 tbsp of tea leaves. Pour in hot water and steep for 10 minutes. Stir in maple syrup. Add 1 cup of ice to cocktail shaker and pour in half of tea. Close cocktail shaker and shake until cold to touch. Pour into a 16oz cup (I used a mason jar). Pour rest of tea into cocktail shaker. Repeat and pour back into mug. At this point all the ice should have melted into the tea. If not you may want to add more than 1/4 cup soy milk.