Hot Hojicha Latte (Printable)

Aromatic roasted green tea whisked with steamed milk for a comforting Japanese beverage. Ready in 10 minutes.

# What You Need:

→ Tea

01 - 2 teaspoons hojicha powder
02 - 1/2 cup hot water at 175°F

→ Milk

03 - 1 1/2 cups milk, dairy or plant-based

→ Sweetener

04 - 1 to 2 teaspoons honey, maple syrup, or sugar

# How To Make It:

01 - In a small bowl, sift the hojicha powder through a fine mesh sieve to remove any lumps.
02 - Add hot water at 175°F to the hojicha powder and whisk vigorously until fully dissolved and frothy using a bamboo whisk or regular whisk.
03 - Heat the milk in a small saucepan over medium heat until steaming but not boiling. Froth the milk using a milk frother or whisk until creamy and frothy.
04 - Pour the dissolved hojicha mixture evenly into two mugs.
05 - Add sweetener to each mug according to taste preference and stir to combine thoroughly.
06 - Gently pour the steamed milk over the tea base, holding back the foam with a spoon. Top with a layer of milk foam.
07 - Serve immediately, optionally sprinkling hojicha powder over the foam as garnish.

# Expert Hints:

01 -
  • It's ready in ten minutes but tastes like someone spent an hour caring about your comfort.
  • The nutty, roasted flavor feels less like tea and more like a hug from someone who knows exactly what you need.
  • You can make it your own by adjusting sweetness, milk type, or even the foam-to-liquid ratio.
02 -
  • Hojicha powder clumps easily when it meets liquid, which is why that sifting step isn't optional no matter how much you want to skip it.
  • The difference between steamed milk and scalded milk is the sound and smell, and you'll learn it's better to underheat slightly than overheat, since the milk keeps warming as you pour.
03 -
  • Buy quality hojicha powder from a Japanese supplier if you can, because the flavor difference between fresh and stale powder is noticeable and worth seeking out.
  • Practice the pouring technique once or twice with just hot water if you're nervous about it, because the smooth, intentional pour is what separates a good cup from a memorable one.
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