Iced Hojicha Latte (Printable Copy)

Cool, creamy Japanese roasted green tea latte with vanilla and natural maple sweetness

# What You Need:

→ Tea

01 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
02 - 1 cup hot water

→ Sweetener & Flavor

03 - 2 teaspoons pure maple syrup
04 - 0.5 teaspoon vanilla extract

→ Milk

05 - 1 cup milk of choice (dairy, oat, soy, or almond)

→ To Serve

06 - 1 cup ice cubes

# How to Make:

01 - Steep hojicha loose leaf tea or tea bags in 1 cup of hot water just below boiling (195°F) for 3 to 4 minutes until fully infused.
02 - Strain and discard the tea leaves or remove the tea bags, retaining the brewed hojicha liquid.
03 - While the tea is still warm, stir in maple syrup and vanilla extract until completely dissolved.
04 - Let the sweetened tea cool to room temperature or place in refrigerator for faster cooling.
05 - Fill two serving glasses with ice cubes.
06 - Pour the cooled hojicha tea evenly over the ice in both glasses.
07 - Top each glass with 0.5 cup milk and stir gently to combine flavors.
08 - Serve immediately and enjoy the aromatic beverage.

# Expert Advice:

01 -
  • It tastes like a café-quality drink but takes only 10 minutes from kettle to sipping glass.
  • Hojicha's roasty, toasty flavor means you can use less sweetener than you'd think and still feel completely satisfied.
  • This recipe works beautifully whether you're using dairy milk, oat milk, or anything in between—no adjustments needed.
02 -
  • Temperature matters more than you'd think—using boiling water actually scorches hojicha and makes it taste ashy and unpleasant, so let your kettle cool for just a moment first.
  • The maple syrup needs to dissolve into warm tea, not cold tea; if you try to sweeten it after it's chilled, you'll end up with crunchy sweetness at the bottom of your glass.
03 -
  • Make a big batch of the sweetened hojicha on Sunday and keep it in the fridge; you'll have café-quality drinks ready in literal minutes all week long.
  • If you forget to cool the tea and it's still hot, pour it over ice made from cold brewed hojicha instead of regular water—this prevents dilution and makes the drink even more flavorful.
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