Save A few winters ago, my neighbor handed me a small tin of hojicha powder with a knowing smile, saying it would change how I spent my quiet mornings. I was skeptical—another tea trend, I thought—but the moment I whisked that toasted powder into hot water, the kitchen filled with this nutty, almost caramel-like aroma that felt less like a beverage and more like a ritual. Now it's become my non-negotiable winter ritual, the kind of drink that makes you want to wrap both hands around the mug and just pause.
I made this for my mom during her first visit to my apartment, and watching her take that first sip—eyes closing slightly as she tasted it—I realized this wasn't just about the hojicha. It became our thing, our moment between errands and conversation, and now she texts me pictures of her own mug whenever she makes it at home.
Ingredients
- Hojicha powder: This roasted green tea is the soul of the drink, bringing a toasty, slightly sweet character that regular green tea simply can't match—sift it first because lumps will betray you mid-sip.
- Hot water: Keep it around 80°C (175°F) rather than boiling, since hojicha is delicate and too much heat turns it bitter and muddy.
- Milk: Dairy, oat, soy, or almond all work beautifully, though I've found oat milk creates the silkiest foam and best flavor balance.
- Sweetener: Honey, maple syrup, or sugar are your friends here, though some days I skip it entirely and just let the hojicha's natural sweetness shine.
Instructions
- Sift and prepare:
- Place your hojicha powder in a small bowl and run it through a fine mesh sieve, breaking up any stubborn clumps with the back of a spoon. This tiny step prevents grainy texture and ensures smooth whisking.
- Whisk into life:
- Pour your hot water over the sifted powder and whisk vigorously until you see a gorgeous layer of froth forming on top—this takes about a minute with real intention. The whisking aerates the tea and creates that café-quality texture we're after.
- Heat the milk gently:
- In a small saucepan, warm your milk over medium heat until it begins to steam and tiny bubbles form around the edges, but don't let it boil or you'll lose the delicate flavor. If you have a milk frother, use it now; otherwise, a regular whisk works perfectly fine.
- Build your cup:
- Divide the whisked hojicha between two mugs, add your sweetener if using, and stir until combined. Pour the steamed milk slowly while tilting your mug, then use a spoon to hold back the foam as it flows in.
- Crown with foam:
- Once the milk is poured, spoon that silky foam on top and optionally dust with a light sprinkle of hojicha powder for both flavor and presentation. Serve immediately while everything is still warm and the foam hasn't deflated.
Save There's something almost meditative about the whisking motion, the way the powder slowly transforms into a frothy suspension. It's in those ten minutes that I find myself thinking less and breathing more, which honestly might be the real reason this drink changed my mornings.
Milk Matters More Than You Think
I've experimented with every milk under the sun, and while whole dairy milk creates the richest body, oat milk froths beautifully and brings its own subtle sweetness that complements the hojicha without competing. Almond milk tends to separate slightly, and while it tastes fine, the texture isn't quite as luxurious—but if that's what you have, it absolutely works. The key is warming your milk gently and whisking with real enthusiasm so you get actual foam, not just hot liquid.
Sweetness Is Personal
Honey dissolves beautifully and adds a floral undertone, maple syrup brings earthiness that echoes the roasted tea, and plain sugar is honest and straightforward. I've also experimented with skipping sweetener entirely some days, especially when I use oat milk which has its own inherent sweetness, and honestly that's when the hojicha's true character shines through most clearly. Start with less than you think you need—you can always add more, but you can't take it back.
Beyond the Basic Cup
This recipe is your foundation, but once you've mastered the classic version, there's so much room to play. I've added a cinnamon stick while heating the milk, swirled in a touch of vanilla extract, and even tried it over ice on warmer days with cold milk poured over. The iced version actually becomes a different drink entirely—lighter, more refreshing, less about coziness and more about afternoon refresh. Don't be afraid to make it your own.
- For an iced version, let your brewed hojicha cool completely before pouring over ice with cold milk and adjusting sweetness accordingly.
- A vanilla bean stirred into warm milk brings unexpected depth that plays beautifully with the roasted tea notes.
- Store unused hojicha powder in an airtight container away from light and heat so it stays fresh and aromatic for weeks.
Save This drink has become my anchor in busy seasons and my comfort in quiet ones. It's proof that sometimes the simplest rituals, the ones that take ten minutes and a handful of ingredients, end up reshaping how you move through your days.
Cooking Questions
- → What does hojicha taste like?
Hojicha has a distinctive toasty, nutty flavor with earthy undertones. Unlike other green teas, it's roasted over charcoal, which gives it a reddish-brown color and reduces bitterness. The roasting process also lowers caffeine content, making it a gentler choice for afternoon or evening drinking.
- → Can I use regular green tea instead of hojicha powder?
While you can substitute matcha or other green tea powders, the flavor profile will be quite different. Hojicha's unique roasted character is what makes this latte special. If using matcha, expect a more grassy and vibrant taste. For the best results, seek out authentic hojicha powder from Asian grocery stores or specialty tea shops.
- → What milk works best for hojicha latte?
Dairy milk creates a rich, creamy texture that complements the roasted tea notes beautifully. However, oat milk is an excellent plant-based alternative due to its natural sweetness and thick consistency. Almond and soy milk also work well, though coconut milk may overpower the delicate hojicha flavor.
- → Do I need a bamboo whisk to make this?
A bamboo whisk, or chasen, is traditional for Japanese tea preparation and helps create a smooth, lump-free texture. However, a small regular whisk or even a fork can work in a pinch. The key is to whisk vigorously in a circular motion until the powder is fully dissolved and slightly frothy.
- → Is hojicha latte suitable for children?
Yes, hojicha is an excellent choice for children due to its naturally low caffeine content. The roasting process reduces caffeine levels significantly compared to other green teas. You can also skip or reduce the sweetener to make it even more kid-friendly while still delivering a warming, nutritious beverage.
- → How do I store hojicha powder?
Keep your hojicha powder in an airtight container away from light, heat, and moisture. A cool, dark pantry or cupboard is ideal. Properly stored, it will maintain its flavor for 6-12 months. Avoid storing it near spices or strong-smelling foods, as the powder can absorb odors.