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Hojicha Latte

This Japanese roasted green tea drink has a toasted, almost nutty flavor with rich, caramel-like notes paired with steamed milk. Lower in caffeine than coffee or regular green tea, it takes five minutes or less from start to finish and works with any type of milk.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 teaspoons hojicha powder
  • 4 ounces hot water roughly 120 milliliters, 160 to 175 degrees Fahrenheit
  • 5 ounces milk of choice roughly 150 milliliters
  • 1 teaspoon sugar or sweetener optional, adjust to taste
  • 1 tiny pinch salt

Equipment

  • Kettle or pot for heating water
  • Teacup or mug (8 to 12 ounces)
  • Small pitcher or steaming pitcher for milk
  • Milk frother or steam wand (optional but helpful)
  • Measuring spoon
  • Whisk or small spoon for stirring
  • Thermometer (optional but useful for beginners)

Method
 

  1. Fill your kettle with fresh water and bring it to a boil. Once boiling, let it sit for 1 to 2 minutes so it cools slightly to around 160 to 175 degrees Fahrenheit.
  2. Measure 1 to 1.5 teaspoons of hojicha powder directly into your mug. Add a tiny pinch of salt.
  3. Pour about 2 ounces of your hot water into the mug with the hojicha powder.
  4. Use a whisk or small spoon to stir the powder and water together vigorously for about 20 to 30 seconds until smooth and lump-free.
  5. Pour the rest of your hot water (about 2 more ounces) into the mug and stir gently.
  6. Pour 4 to 6 ounces of milk into a small pitcher. If you have a milk frother or steam wand, heat the milk to around 150 to 155 degrees Fahrenheit while creating a light foam on top, which takes about 30 to 45 seconds. If you don't have a frother, warm the milk gently in a small saucepan over low heat, stirring occasionally, and remove it just before it begins to steam.
  7. If you like your latte slightly sweet, stir in 1 teaspoon of sugar, honey, or your preferred sweetener into the hojicha tea before adding the milk.
  8. Slowly pour the warm milk into your hojicha tea, holding back any foam with a spoon. Pour from a low height so the milk integrates smoothly.
  9. Spoon any remaining milk foam or crema onto the top of your latte and serve immediately.

Notes

The secret to a silky hojicha latte is whisking the powder thoroughly in step 4, which prevents grittiness and ensures smooth flavor in every sip. Use filtered water if possible, as chlorine and minerals in tap water can mute the delicate hojicha flavor. Store your hojicha powder in an airtight container away from direct sunlight and strong odors. Taste your latte before adding sweetener, as hojicha has natural caramel and nutty notes that may require less sugar than expected.