Hōjicha Latte

Hōjicha Latte is smooth, toasty, and gently sweet, with deep roasted tea notes balanced by creamy milk. It is softer and nuttier than matcha, making it an especially easy and comforting tea latte for any time of day.

Nutrition · per serving

138kcal

6.9gProtein

15.6gCarbs

5.5gFat

0.5gFiber

2 servings

Ingredients

4 items

Hōjicha base

hōjicha powder8 g

hot water (about 80°C)60 ml

honey20 g

Latte

whole milk400 ml

Tips

•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.

Steps

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.
8 g hōjicha powder60 ml hot water (about 80°C)20 g honey
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.
400 ml whole milk
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.
8 g hōjicha powder60 ml hot water (about 80°C)20 g honey400 ml whole milk
4
Serve immediately while hot. For the best flavor, drink soon after making, when the roasted tea aroma is most pronounced.

Origin & History

Hōjicha is a Japanese green tea that is roasted, giving it a warm, nutty aroma and low bitterness compared with many other green teas. Hōjicha lattes are a modern café-style preparation in Japan that combines this roasted tea with milk for a mellow, comforting drink.

japanese latte hojicha vegetarian drink quick beginner

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Steps

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.

8 g hōjicha powder60 ml hot water (about 80°C)20 g honey

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.

400 ml whole milk

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.

8 g hōjicha powder60 ml hot water (about 80°C)20 g honey400 ml whole milk

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