Save My neighbor brought over a thermos of hojicha latte on a gray November afternoon, and I remember thinking I'd been missing something essential all those years. The warmth of the mug, the toasted grain aroma that felt both grounding and delicate—it was nothing like the bitter green tea I'd reluctantly sipped before. That first sip changed how I thought about tea entirely, and now whenever the weather turns cool, this is the first thing I brew.
I served this to my sister when she was stressed about work, and she went completely quiet for a moment—not in a bad way, but in that way where you realize something warm just shifted your entire afternoon. She's asked me to make it every time she visits now, which somehow feels like the highest compliment a beverage can receive.
Ingredients
- Hojicha powder: This roasted green tea is the heart of everything—it's been gently heated until it becomes nutty and almost caramel-like, which is why it never tastes harsh or aggressive like regular green tea can.
- Hot water: Not quite boiling, closer to 80°C, because hojicha deserves gentleness and boiling water will make it taste suddenly bitter and defeated.
- Milk (dairy or plant-based): Whatever you choose, it should be something you actually enjoy drinking on its own because it's the second star here.
- Sweetener: Honey, maple syrup, or sugar all work, and I've learned that a teaspoon is usually enough if your milk is good quality.
Instructions
- Sift the powder like you mean it:
- Use a fine mesh sieve to break up any little clumps in the hojicha powder—they'll disappear into the hot water much more gracefully this way, leaving you with a smooth, pourable tea base.
- Whisk into a gentle froth:
- Pour the hot water over your sifted powder and whisk steadily with a bamboo chasen or regular whisk until everything dissolves and you get those delicate bubbles on top. This takes about a minute and it's oddly meditative.
- Heat and froth the milk:
- Pour your milk into a saucepan and warm it over medium heat until it's steaming around the edges but not actually boiling—you'll hear it before you see it. Use a milk frother or whisk to create that creamy foam that makes the whole experience feel intentional.
- Layer it all together:
- Divide the hojicha base between two mugs, add sweetener if you're using it, then pour the steamed milk in slowly while holding back the foam with a spoon. Top with that silky foam you worked for.
- Finish and serve:
- A light dust of hojicha powder on top is optional but it looks beautiful and tastes like you knew what you were doing the whole time.
Save There's something about making this for someone else that makes you understand the difference between a beverage and a ritual. When you whisking the powder, steaming the milk, layering it all carefully—you're not just making a drink, you're saying I slowed down for you.
The Magic of Hojicha
Hojicha is roasted green tea, which sounds simple but it changes everything about how the tea tastes and how your body receives it. The roasting process mellows out the caffeine and strips away the grassy notes that make some people shy away from green tea entirely. What you're left with is something that tastes like autumn in a cup—toasted, slightly sweet, deeply comforting.
Milk Choices and What They Bring
I've made this with dairy milk, oat milk, soy milk, and even almond milk, and honestly each one changes the conversation slightly. Dairy milk makes it richer and more classic, oat milk adds a subtle sweetness that needs less added honey, soy milk froths beautifully and adds protein, and almond milk keeps things light and floral. Pick what makes you happy and don't apologize for it.
Variations and Ways to Make It Yours
Once you've made this a few times, you'll start thinking of it differently—as a foundation rather than a rigid blueprint. A pinch of vanilla extract or a dash of cinnamon can sneak in without announcing itself, and some mornings I add a hint of cardamom because that's the kind of mood I'm in. You could also make a batch of the tea base and keep it in the fridge for a quick iced version on warmer days, or go heavy on the foam and light on the milk if you're in a mood for something more concentrated.
- Try a splash of bourbon vanilla extract or a tiny pinch of ground cinnamon for unexpected warmth.
- Make the tea base ahead of time and reheat gently when you're ready to serve.
- Keep extra hojicha powder for dusting on top—it adds both flavor and a beautiful finishing touch.
Save This latte has become my answer to rough mornings and quiet afternoons alike. There's something about the ritual of making it that makes you remember how to slow down.
Kitchen Q&A
- → What does hojicha taste like?
Hojicha has a distinct nutty, toasty flavor with earthy undertones. Unlike other green teas, the roasting process reduces bitterness and creates a naturally sweet, caramel-like profile that pairs beautifully with milk.
- → Can I make this without a bamboo whisk?
Absolutely. While a bamboo chasen creates ideal froth, a small regular whisk or even a fork works well to dissolve the hojicha powder and incorporate some air into the tea base before adding milk.
- → What's the difference between hojicha and matcha?
Both are powdered Japanese green teas, but hojicha is roasted over charcoal while matcha is steamed and dried. This gives hojicha its reddish-brown color and lower caffeine content, plus a mellow, roasted flavor rather than grassy notes.
- → Is hojicha latte caffeinated?
Yes, hojicha contains caffeine but significantly less than matcha or regular green tea due to the roasting process. One latte typically contains about 20-30 mg of caffeine, making it a gentler option for afternoon enjoyment.
- → Which milk works best for hojicha latte?
Whole dairy milk creates the creamiest texture, but oat milk is an excellent plant-based alternative that froths beautifully. Almond, soy, and coconut milk also work, though they may produce lighter foam.
- → Can I make this in advance?
For the best experience, prepare hojicha latte fresh and enjoy immediately. However, you can brew a concentrated hojicha base ahead and refrigerate it for up to 2 days, then reheat and add steamed milk when ready to serve.