Iced Hojicha Latte

On a humid summer afternoon, I wandered into a small tea shop in Tokyo's Shimokitazawa district where the owner was serving iced hojicha lattes to regulars sitting by the window. The drink arrived in a tall glass, the tea a beautiful amber-brown swirled with cream, and one sip transported me—suddenly I understood why this humble beverage had been cherished in Japan for generations. That moment taught me that the best drinks aren't complicated; they're just honest ingredients treated with care.

I made this for my roommate on a sweltering July evening when she came home exhausted from a long shift, and watching her take that first long sip while leaning against the kitchen counter—then immediately asking for another—made me realize this wasn't just a drink, it was a small act of kindness that actually worked.

Ingredients

• Hojicha loose leaf tea or tea bags: This roasted green tea has a warm, almost nutty depth that regular green tea can't match; loose leaf brews more evenly but bags work just fine if that's what you have.
• Hot water: Just below boiling (around 90°C or 195°F) keeps the hojicha from becoming bitter—use water that's stopped steaming for a moment.
• Pure maple syrup: The real stuff dissolves smoothly into warm tea and adds a subtle floral sweetness that feels more sophisticated than regular sugar.
• Vanilla extract: A whisper of vanilla rounds out the roasted tea notes and makes the whole drink feel intentional.
• Milk of choice: Whether you're using whole milk, oat, soy, or almond, pick one you actually enjoy drinking because it's half the final volume.
• Ice cubes: Fresh ice makes a difference—if your ice has been in the freezer for weeks, it sometimes picks up stale flavors.

Instructions

Steep the hojicha gently:

Pour your just-cooled water over the tea and let it sit for 3 to 4 minutes—you'll watch the water deepen into this rich amber color. Don't rush this step; it's where all the flavor happens.

Strain and sweeten while warm:

Remove the tea leaves and immediately stir in the maple syrup and vanilla while the tea is still steaming, so everything dissolves completely. A quick stir makes sure there's no crystallized syrup at the bottom of your glass later.

Cool it down your way:

You can let it sit at room temperature for 10 minutes or stick it in the fridge if you're in a hurry. Either way works; just don't skip this step or your drink will be watered down.

Build the drink:

Fill two glasses generously with ice, pour the cooled tea evenly between them, then top with milk. The milky swirl as you stir is half the appeal.

Stir and serve immediately:

A gentle stir brings everything together and creates that creamy, marbled look. Drink it while it's cold and the ice still has that satisfying crunch.

Save

My mother, who usually sticks to black coffee, tried this one morning and asked me to teach her how to make it. Now she texts me hojicha latte photos from local cafés, which somehow feels like she's saying she gets why I love this drink—not just because it tastes good, but because making it for someone is its own kind of gesture.

The Magic of Hojicha

Hojicha is roasted green tea, which means it's got this naturally low caffeine content and a flavor profile that's more toasted grain than grassy plant. The roasting process develops these warm, almost caramel-like notes that make hojicha feel less like a traditional tea and more like a cozy autumn drink, even when you're serving it iced in the middle of summer. It's the kind of ingredient that transforms everything around it without demanding attention.

Milk Choices That Actually Matter

The milk you choose genuinely changes the drink's personality. Whole dairy milk creates the richest, most luxurious version with a natural sweetness that plays well with the maple. Oat milk adds its own subtle nuttiness that echoes the hojicha beautifully. Almond milk keeps things lighter and more delicate. Soy milk brings creaminess and a slight earthiness that some people prefer.

Customization & Serving Ideas

Once you've made this basic version a few times, you'll find yourself experimenting naturally. Some mornings you'll want it stronger; some afternoons you'll want more milk. The recipe holds up to tinkering because the foundations are solid. One friend of mine adds a tiny pinch of sea salt to hers, which sounds strange until you taste how it wakes up all the other flavors and makes the drink feel almost sophisticated.

• For extra creaminess, gently froth your milk in a small pot or with a handheld frother before adding it—the hojicha looks beautiful swirled through foam.
• A light dusting of hojicha powder on top or a cinnamon stick as a stirrer makes this feel like something you'd be served in a café.
• If you're making this for guests, brew a larger batch of the sweetened tea and let them pour their own milk to taste—it feels more personal that way.

Save

This drink has become my answer to the question of what to make when someone needs comfort but also needs to stay cool. There's something about handing someone a glass of iced hojicha that says you were thinking about them.

Common Questions

→ What does hojicha taste like?

Hojicha has a distinctive roasted, nutty flavor with earthy notes and low caffeine. The roasting process gives it a toasty, caramel-like character that's less grassy than other green teas, making it perfect for creamy beverages.

→ Can I use a different sweetener?

Absolutely. While maple syrup adds a lovely depth, you can substitute honey, agave nectar, or simple syrup. Start with 1-2 teaspoons and adjust to your taste preference.

→ What milk works best?

Any milk works beautifully. Whole dairy milk creates the creamiest result, but oat milk naturally complements the roasted tea notes. Almond, soy, and coconut milk also pair well with hojicha's earthy profile.

→ How do I store leftover tea base?

Keep the unsweetened brewed tea in an airtight container in the refrigerator for up to 2 days. Add sweetener when you're ready to serve. The sweetened tea base will keep for 3-4 days refrigerated.

→ Can I make this hot?

Yes. Simply skip the ice and pour the sweetened hojicha into a mug, then top with steamed milk. The proportions remain the same, though you may want slightly less milk for a richer hot version.

→ Is hojicha caffeinated?

Hojicha contains less caffeine than other green teas due to the roasting process, making it a gentler choice. An iced latte typically has about 20-30mg of caffeine per serving, significantly less than coffee.