Cozy Hojicha Latte Recipe
Experience pure comfort with this easy hojicha latte recipe. Featuring roasted green tea, a hint of natural sweetener, and a secret pinch of sea salt to unlock deep caramel notes without the caffeine jitters.
Equipment
- Bamboo whisk (Chasen)
- Small bowl (chawan)
- Milk frother
Ingredients
- 2 tsp Hojicha powder
- 6 oz milk 180 ml
- 2 oz hot water at 190F or (90C) 60 ml
- 1 tsp brown sugar (or your preferred choice of sweetener)
Instructions
Make the hojicha shot
- Set a small bowl (a chawan if you have one) on the counter and take a moment to warm it with a splash of hot water, then discard the water. A warm bowl helps the hojicha powder blend smoothly instead of grabbing onto the sides.
- Sift 2 tsp Hojicha powder into the bowl so it falls like fine, cocoa-colored dust. This one step is the difference between velvety and gritty.
- Pour in 2 oz/60 ml hot water at 190F (90C). As the water hits the powder, you should smell roasted wood, toasted nuts, and a caramel-like warmth blooming up immediately.
- Add a tiny pinch of sea salt, then whisk with a bamboo whisk (chasen) in a quick zig-zag W motion until the surface looks lightly foamy and the drink looks uniform, no speckles or dry pockets. If you do not have a whisk, shake the hojicha powder and hot water in a bottle for about 30 seconds until smooth and glossy.
Sweeten, froth, and assemble
- Heat 6 oz/180 ml milk to about 150F (65C), it should feel hot but not scalding, and smell sweet and creamy. Stir in 1 tsp of brown sugar (or your preferred choice of sweetener) so it fully dissolves, then froth with a machine, whisk, or handheld frother until you see fine microfoam on top.
- Pour the milk into an empty glass first, then slowly pour the hojicha shot over the milk. For that pretty layered look, pour gently and aim for the center, you will see the toasted tea color settle in ribbons through the pale milk.
Notes
Temperature Control: 190F (90C) is the upper limit to stick to for hojicha powder. Boiling water can push the roast into bitterness, but the right temperature keeps the flavor sweet, nutty, and rounded.
The Sifting Rule: Sifting hojicha powder is non-negotiable if you hate grit. It removes the tiny clumps that create a sandy mouthfeel.
Sweetener Swap: For a salted maple profile, swap brown sugar for maple syrup. It melts instantly and highlights the caramel-like roast of the hojicha beautifully.
Storage Tip: Keep your hojicha powder airtight in a cool, dark place rather than the fridge, where moisture and food odors can dull its roasted flavor.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 126kcalCarbohydrates: 13gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 90mgPotassium: 250mgFiber: 1gSugar: 13gVitamin A: 300IUCalcium: 200mgIron: 1mg
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