Hot Hojicha Latte (Printable Copy)

A warm, aromatic blend of roasted green tea whisked with steamed milk and optional sweetener for a comforting Japanese beverage.

# What You Need:

→ Tea

01 - 2 teaspoons hojicha powder (roasted green tea powder)
02 - 1/2 cup hot water (about 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

# How to Make:

01 - Sift the hojicha powder in a small bowl to remove lumps and ensure smooth dissolution.
02 - Add hot water to the hojicha powder and whisk vigorously using a bamboo whisk or regular whisk until fully dissolved and frothy.
03 - Heat the milk in a saucepan over medium heat until steaming but not boiling. Froth the milk using a milk frother or whisk until creamy and foamy.
04 - Pour the dissolved hojicha into two mugs and add sweetener if desired. Stir to combine thoroughly.
05 - Gently pour the steamed milk over the tea base while holding back the foam with a spoon. Top each mug with a generous spoonful of milk foam and optional hojicha powder sprinkle.
06 - Present immediately while the beverage is hot and the foam is at its peak.

# Expert Advice:

01 -
  • It tastes like a hug from a Japanese tea master, but takes less time than scrolling through your phone.
  • The ritual of whisking and frothing becomes meditative, especially on mornings when you need to slow down.
  • You can make it exactly how you like it—sweeter, stronger, with oat milk, however your mood demands.
02 -
  • If your hojicha doesn't froth and stays grainy no matter how much you whisk, your water was likely too hot; temperature matters more than you'd think with this delicate powder.
  • The foam separates quickly, so pour and sip within a minute or two for that perfect creamy texture—this isn't a drink that waits patiently on the counter.
03 -
  • If your milk won't froth, it's likely because it's too cool; bring it closer to steaming and try again, and always start with a clean whisk or frother.
  • The hojicha powder should be bright and smell nutty and toasted; if it smells stale or musty, it's time for a fresh tin.
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