This creamy and decadent hojicha latte comes together quickly in a few simple steps. A low-caffeine drink you can enjoy any time of the day, this latte is a cup of velvety, creamy goodness that’s infused with the rich, roasted flavors of Hojicha.
This smooth, creamy hojicha latte is what dreams are made of! Made with roasted green tea powder, the flavors are robust but soothing. Combined with steamed milk, this hojicha latte has a luxurious and frothy texture that’s perfect for when you want a cozy drink.
Why You’ll Love This Recipe
- The roasted, smoky flavors and inviting aroma make for a cozy latte that everyone will love. The caramel-like flavor notes make for a delightful experience as well.
- The roasting process used in making hojicha results in a mellower and less grassy taste compared to other green teas.
- It’s the perfect drink for afternoons and evenings as it’s low in caffeine.
- It’s a creamy, smooth, and delicious drink that only requires a few ingredients.
Ingredients You’ll Need
- hojicha powder — you can get this from Amazon! I also love hojicha from Hojicha Co and Paragon Tea Room. Try to buy hojicha powder that’s high in quality, so it tastes good. Be sure to buy finely ground hojicha powder, not hojicha tea leaves, for this latte.
- hot water — you’ll need water to dissolve the hojicha powder. Use hot water that is around 80°C (175°F). Like matcha, boiling water can burn the hojicha powder and cause a bitter taste.
- maple syrup — I sweeten my hojicha latte with maple syrup, but you can use whatever sweetener you prefer, such as brown sugar.
- milk — you can use any type of milk you prefer.
How to Make a Hojicha Latte
- Use a milk steamer to steam your milk. I use my trusty smeg.
- In a small bowl or chawan, sift in hojicha powder to break up any clumps.
- Add the water. Using a bamboo whisk, whisk the hojicha powder and water together for 10 to 15 seconds or until frothy and the powder has dissolved into the water.
- Add the maple syrup and whisk it for another couple of seconds.
- Pour the mixture into a cup or a mug.
- Add the warm milk on top. Stir together before enjoying.
Recipe Tips and Notes
- Whisk the hojicha firmly back and forth. Do not whisk in a circular motion. Whisk in a zig-zag or M motion. Be careful not to scrape the bottom of the bowl or chawan when whisking.
- Before using your bamboo whisk, I recommend you dip it in warm water for several seconds to make the whisk a little more flexible. It will prevent the whisk from breaking easily and make it last longer.
- If you don’t have a frother, heat up milk on the stovetop. It won’t be foamy but it’ll still be delicious.
- Add more hojicha powder for a stronger hojicha flavor.
Hojicha is a Japanese roasted green tea that is made by slowly roasting twigs and leaves of the tea plant. Hojicha has a toasted nutty taste to it as well as a smoky sweet flavor thanks to the roasting process.
Hojicha has a lower caffeine content compared to other teas, which can make it a suitable option for those who are sensitive to caffeine or want something low in caffeine in the afternoon.
When I’ve only had loose leaf hojicha, I turned it into a powder by using H’s coffee grinder. It gets the job done when in a pinch. It’s definitely not as fine of a powder, though.
Since we are turning it into a fine powder, I don’t think a large food processor would work, as you’ll need to put in a ton of hojicha.
If I have the time and I can see lumps in my hojicha powder, I will sift it. If you’re truly in a rush, you can skip sifting.
Both hojicha and matcha are Japanese green teas. At first glance, the main difference between the two is that hojicha is brown in color and tastes deep, toasty, and nutty with caramel notes. Matcha, on the other hand, is vibrant green and tastes sweet with grassy notes. Hojicha also contains much less caffeine than matcha.
Hojicha Latte
Ingredients
- 2 teaspoon hojicha
- ¼ cup water, 80°C (175°F)
- 1 teaspoon maple syrup, or more
- ¾ cup milk
Equipment
- Kettle
- Sifter
- Chawan or bowl
Instructions
- Use a milk steamer to steam your milk. I use my trusty smeg.
- In a small bowl or chawan, sift in hojicha powder to break up any clumps. Add the water and then with a bamboo whisk, whisk the hojicha powder and water together for 10 to 15 seconds or until frothy and the powder has dissolved into the water.
- Add the maple syrup and whisk it for another couple of seconds.
- Pour the mixture into a cup or a mug and add the warm milk on top. Stir together before enjoying.
Nutrition Per Serving
More Drinks to Try
- Homemade Banana Milk
- Korean Strawberry Milk
- Brown Sugar Latte
- Iced Caramel Latte
- Lavender London Fog
- London Fog Drink
- Vanilla Latte
- Vietnamese Avocado Smoothie (Sinh To Bo)
- Taro Milk Tea
- Iced Hojicha Latte
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
Leave a Reply