Hojicha Latte Recipe | Toasted and toffee-like

If you love latte-anything, this recipe is for you. The earthy, toasted, toffee-like flavors of Hojicha and frothed oat milk will have you joining Team Hojicha latte in no time.

Hojicha is a Japanese green tea that has been slow-roasted over a charcoal fire. While regular, unroasted green tea provides grassy notes, the roasting process gives hojicha richer, nuttier flavors and aroma. Hojicha can also release underlying notes of chocolate. 

Much like green tea matcha, hojicha is becoming a popular addition at bakeries, restaurants, and even bar menus. While Matcha lattes give you a needed boost of energy, these lattes are virtually caffeine-free. In other words, feel free to enjoy one well after your “coffee cut-off” time of the day.

Hojicha is most widely consumed as loose leaf tea. However, recently the powdered version has stepped into the spotlight with its ease of use in lattes.

How to Make Hojicha Latte

If you are a regular barista at home, this Hojicha tea latte recipe is a no-brainer for you. If not, making hojicha tea latte is pretty easy.

Required Time: 10 mins

Yield: 1 latte

Ingredients

• 1/3 c water
• 1 T hojicha tea powder, sifted
• 1 tsp maple syrup (optional)
• 1/2 cup oat milk (Or milk of choice. Oat milk adds a toasty, cereal-milk flavor.)
• Ground cinnamon (for garnish)

Directions

1. Use a mortar and pestle or a spice grinder to crush the loose leaf Hojicha tea leaves into a fine powder. 
2. Heat 1/3 cup water in a tea kettle to 175°. (You can substitute heating the water in a small saucepan over medium heat and use an instant-read thermometer.)
3. Scoop 1 teaspoon of ground Hojicha into a heat-resistant glass. Pour in the hot water.
4. Use a bamboo tea whisk to whisk for approximately 20 seconds until the powder is has dissolved and a frothy layer forms.
5. Let stand for 3 minutes.
6. Strain tea through a fine wire-mesh strainer into a 12-ounce heatproof mug. Discard the powder. Stir in maple syrup or honey, if desired for a sweeter finish.
7. Steam your milk of choice to 150°.
8. If you don’t have a fancy espresso machine at home, here are a few options:

• Use a hand-held milk frother.
• Froth it in a standard blender. After adding the milk to the blender, secure the lid, but remove the center piece. The allows the steam to escape. Place a towel over opening. At medium speed, blend milk for about 1 minute until bubbles form.
• Or, shake cold milk in a covered 8-ounce jar for 20 seconds; remove cover, and microwave on HIGH 30 seconds.

Pour the heated, frothed milk over the hojicha and stir. Garnish with cinnamon, and enjoy!