Do not use boiling water
Water at about 80 °C disperses the powder while keeping the roasted tea flavour mellow instead of harsh.
Japanese Recipe
Hojicha Latte
Finely ground hojicha is whisked with a small amount of 80 °C water before warm milk or barista oat drink is added. Maple syrup and a pinch of salt round out the roasted flavour without masking the tea.
Total time
10 min
Calories
145 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Creamy hojicha latte with roasted green tea
Hojicha is Japanese green tea that is roasted after processing. Unlike the fresh, grassy profile of matcha, it tastes mellow and recalls toasted nuts, malt and caramel. Finely ground hojicha powder works particularly well in a latte because it remains in the drink rather than being strained out. Moderate water temperature, thorough sifting and a smooth initial paste are the keys to an even texture without dry lumps.
Japanese Recipes
Recipe
Hojicha Latte
This hojicha latte pairs roasted Japanese green tea with warm, finely frothed milk. Sifting the powder and mixing it first with 80 °C water produces a smooth drink with nutty, gently caramelised notes.
Ingredients
2 servings
Method
-
1
Cool the water
Bring the water to the boil, then let it cool to about 80 °C. Without a thermometer, leave it in an open vessel for roughly 4 to 5 minutes after boiling.
-
2
Sift the hojicha
Pass the hojicha powder through a fine sieve into a small bowl. Add two tablespoons of the cooled water and whisk with a bamboo whisk or small balloon whisk until a smooth paste forms.
-
3
Whisk the tea concentrate
Pour in the remaining water and whisk briskly in a W-shaped motion for about 20 seconds, until the concentrate is free of lumps and lightly foamy on top.
-
4
Heat and froth the milk
Heat the milk, maple syrup, vanilla and salt in a small saucepan to 60 to 65 °C. It should be steaming hot but must not boil. Froth to a fine texture if desired.
-
5
Pour the latte
Divide the hojicha concentrate between two preheated cups. Slowly add the hot milk, spoon the foam over the top and serve straight away.
Kitchen know-how
Tips for Hojicha Latte
Always sift the powder
Fine hojicha powder quickly forms dry pockets when it meets liquid. Sifting it and making a paste first gives the latte a smoother texture.
Keep the milk below boiling
Milk tastes sweeter and froths evenly at around 60 to 65 °C. Boiling can dull its flavour and cause a skin to form.
Variations
How to adapt this recipe
Add the cold milk and sweetener to two ice-filled glasses. Let the hojicha concentrate made with 60 ml water cool completely, then pour it slowly over the milk.
Add one freshly brewed espresso to each cup. The coffee deepens the roasted flavour and increases the caffeine content considerably.
Stir half a teaspoon of smooth black sesame paste into the warm milk. Its nutty flavour suits the roasted tea, although it will make the drink darker.
Nutrition per serving
145kcal
17.0 gCarbohydrates
6.5 gProtein
5.5 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Hojicha Latte
Both are made from Japanese green tea. Hojicha is roasted, giving it mild notes of nuts and malt. Matcha remains bright green and tastes fresher and more grassy.
Yes, but not in the same quantity. Steep about 8 g loose leaves in 120 ml hot water for five minutes, strain carefully and combine this strong infusion with the milk. Powder gives a fuller, creamier texture.
Fine tea powder initially repels liquid, creating lumps that are wet outside and dry inside. Sift it first, mix it with very little water to form a paste, then add the remaining liquid.
A barista oat drink froths reliably and leaves the roasted flavour clear. Unsweetened soy drink also works well. If the drink is already sweetened, omit the maple syrup at first.
Hojicha is roasted green tea and still contains caffeine. The amount varies with the leaves, product and serving size, so it is not suitable when caffeine must be avoided completely.
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