Hōjicha Latte

Ingredients

Instructions

1. 1

   Heat the water to about 80°C; it should be hot but not boiling. In a small bowl or mug, sift in the hōjicha powder to prevent lumps, then add the hot water and honey. Whisk vigorously until the mixture is smooth and slightly frothy.

2. 2

   Warm the milk in a small saucepan over medium-low heat until steaming, about 60-65°C; do not let it boil or it can taste cooked. Froth the hot milk with a milk frother, whisk, or by pumping in a French press until lightly foamy.

3. 3

   Divide the hōjicha base between 2 mugs. Pour in the steamed milk, holding back the foam with a spoon at first, then spoon the foam on top. Stir gently once or leave layered if you prefer.

4. 4

   Serve immediately while hot. For the best flavor, drink soon after making, when the roasted tea aroma is most pronounced.

Nutrition per serving

Notes

• •If you do not have hōjicha powder, you can finely grind hōjicha leaves, but a true powder gives the smoothest latte.
• •For a less sweet drink, reduce the honey to 10-15 g total.
• •For an iced version, let the hōjicha base cool slightly, then pour over ice and cold milk.
• •Oat or soy milk can be used, but whole milk gives the richest classic café-style texture.

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