Hot Hojicha Latte (View Print Version)

Aromatic roasted green tea whisked with steamed milk creates a soothing Japanese beverage perfect for cozy moments.

# What You'll Need:

→ Tea

01 - 2 teaspoons hojicha powder
02 - 1/2 cup hot water, 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

# Method:

01 - Sift the hojicha powder in a small bowl to remove lumps.
02 - Add hot water to the hojicha powder and whisk until fully dissolved and frothy using a bamboo whisk or regular whisk.
03 - Heat milk in a saucepan over medium heat until steaming but not boiling, then froth with a milk frother or whisk until creamy.
04 - Pour the dissolved hojicha into two mugs.
05 - Add sweetener to each mug, if desired, and stir to combine.
06 - Gently pour steamed milk over the tea base, holding back foam with a spoon, then spoon foam on top.
07 - Serve immediately, optionally garnished with a sprinkle of hojicha powder.

# Expert Advice:

01 -
  • It takes just ten minutes but tastes like you've been sipping tea ceremonies all morning.
  • The roasted flavor is naturally comforting without any bitterness to fight through.
  • You can make it exactly as sweet and milky as your mood demands that day.
02 -
  • Water temperature matters more than you'd think—boiling water turns hojicha sharp and bitter instead of warm and inviting, so use a thermometer if you have one or let water cool for a few minutes after boiling.
  • Sifting the powder isn't just fancy, it's functional—lumps of hojicha won't dissolve properly and you'll end up with gritty spots that ruin the entire experience.
03 -
  • A bamboo whisk (chasen) is cheap and changes the whole texture—the thin wires create better froth than a regular whisk ever could, and it's become my favorite kitchen tool for this reason alone.
  • If you don't have a milk frother, a regular whisk works fine, but a frother elevates the texture from nice to genuinely luxurious with almost no extra effort.
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