Iced Hojicha Latte

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You will love this homemade iced hojicha latte recipe. It is a delightful and refreshing beverage that combines the unique flavors of roasted, smoky, and caramel-like notes of hojicha tea with creamy milk. It’s a perfect drink for any time of the day.

This smooth, creamy iced hojicha latte is such a refreshing drink. Made with roasted green tea powder, maple syrup, and milk, the flavors are robust but soothing, creamy, and sweet. You’ll want to make one daily.

Why You’ll Love This Recipe

The roasting process used in making hojicha results in a mellower and less grassy taste compared to other green teas. Combined that with the caramel-like notes and smoky flavors, this latte tastes amazing.
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

Ingredients needed to make a hojicha latte.

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 iced 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.
ice — for the iced portion ;)

How to Make an Iced Hojicha Latte

Set of three photos showing hojicha powder sifted into a bowl and whisked with water.

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.

Set of two photos showing milk added to a glass of ice and topped with hojicha.

Add ice to a glass and add the milk.
Top it off with the hojicha mixture. Stir together before enjoying.

Close up of a glass of iced hojicha latte with a pink straw.

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 bamboo whisk, you can use an electric frother or a tiny kitchen whisk.
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.

Angled view of two glasses of iced hojicha latte with straws.

What is hojicha?

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.

Does hojicha have caffeine?

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.

What if I only have loose leaf hojicha?

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.

Do I have to sift my hojicha powder?

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.

What is the difference between hojicha and matcha?

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.