Hot Hojicha Latte (Print View)

A warming blend of roasted green tea and creamy steamed milk

# Components:

→ Tea

01 - 2 teaspoons hojicha powder (roasted green tea powder)
02 - 1/2 cup hot water (about 175°F)

→ Milk

03 - 1 1/2 cups milk, dairy or plant-based

→ Sweetener

04 - 1 to 2 teaspoons honey, maple syrup, or sugar, to taste

# Directions:

01 - Sift the hojicha powder in a small bowl to remove any lumps.
02 - Add hot water to the hojicha powder and whisk vigorously with a bamboo whisk or regular whisk until fully dissolved and frothy.
03 - In a saucepan, heat the milk over medium heat until steaming but not boiling. Froth the milk with a milk frother or whisk until creamy and well-aerated.
04 - Pour the dissolved hojicha into two mugs, dividing evenly.
05 - Stir in the sweetener to each mug if using, until fully dissolved.
06 - Gently pour the steamed milk over the tea base while holding back the foam with a spoon. Top each mug with a layer of milk foam.
07 - Serve immediately, optionally garnished with a light sprinkle of hojicha powder on top.

# Expert Advice:

01 -
  • It takes barely ten minutes but feels like you've spent an afternoon in a cozy café.
  • The roasted tea flavor is warm and grounding without any bitterness or caffeine jitters.
  • One batch serves two, making it perfect for sharing or giving yourself permission to have seconds.
02 -
  • Whisking the powder with a whisk—even a regular one—makes all the difference; a spoon alone leaves you with gritty tea and regret.
  • Temperature matters more than you'd think—boiling water scorches hojicha and kills the subtle nutty notes that make it special.
03 -
  • Invest in a proper bamboo whisk (chasen) if you find yourself making this regularly—it's inexpensive and creates finer, more persistent foam than a standard whisk.
  • Sift your hojicha powder right before use rather than ahead of time; it keeps better unsifted and sifting only takes thirty seconds.
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