To craft Dandelion's Hojicha Hot Chocolate, they blend delicately roasted Japanese green tea with their classically fudgy 70% Camino Verde, Ecuador chocolate and a hint of golden brown sugar. The unique drink is a favorite in their flagship Dandelion Japan café in the Kuramae neighborhood of old Tokyo, and they’ve long wanted to serve it in their San Francisco cafés as well. Because Hojicha Hot Chocolate is time-intensive to make, they’ve only been able to prepare it for table service in their dessert salon, Bloom — until now. For the first time, they’re offering their flavorful Hojicha Hot Chocolate mix to be enjoyed at home or away, throughout the holidays!

Whether you prefer dairy milk or an alternative, hot chocolate or iced, their Hojicha Hot Chocolate mix whisks up rich, creamy drinks with subtle smoky notes and a smooth finish. It’s perfect for dunking your favorite buttery baked goods.

Each bottle makes four servings.

A few years ago, Remy Labesque, a very talented industrial designer, attended their Introduction to Chocolate class and asked if there were opportunities to collaborate together. Over many months, he developed the concept for these corked bottles and oversaw their production in Japan. They love how they look in their kitchen, and hope you will find this bottle to be a functional, beautiful object with many future uses.