Hojicha Iced Latte Recipe: Warm and Iced, with Syrup Pairings

Hojicha is roasted Japanese green tea, finely ground into powder. Roasting shifts the leaf from green to amber-brown and brings out warm, nutty, cacao-like notes in place of the grassy freshness typical of matcha. Caffeine content drops during roasting too, usually landing around 7 to 8 mg per cup.

Step 1: Prepare the Hojicha Shot

Classic hojicha shot works as the starting point for every hojicha drink.

1. On first use, soak the whisk in boiling water (100°C) for 5 minutes, until all prongs open. For regular use, simply soak the whisk in warm water to soften the prongs.
2. Sift 2 g of hojicha powder into a bowl.
3. Add 20 ml of warm water (80°C) and whisk into a smooth paste.
4. Pour in the remaining 40 ml of water.
5. Whisk until a fine foam forms.
6. Use immediately, while freshly whisked.

Step 2: Build the Drink

Warm Hojicha Latte

1. Prepare a hojicha shot. If using syrup, stir it into the shot while it's still in the bowl.
2. Pour the shot into a mug.
3. Steam or warm the milk.
4. Pour the milk over the shot.

Iced Hojicha Latte

1. Prepare a hojicha shot.
2. Fill a glass with 30 ml of syrup, optional.
3. Top with ice.
4. Add milk up to the ice line.
5. Pour the hojicha shot slowly on top.

360 ml glass is recommended for the iced version.

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Публикация от Superior Matcha & Tea | Cyprus (@estradora_tea)

Flavours That Pair with Hojicha

Warm, toasted, and creamy notes pair especially well with hojicha's roasted profile.

• Vanilla
• Brown sugar
• Caramel
• Honey
• Maple
• Hazelnut
• Almond
• Coconut
• Cinnamon
• Pistachio
• Cardamom
• Chocolate or cacao
• Chestnut
• Fig
• Date
• Pumpkin spice

Tips for Building the Latte

• Pour the hojicha shot slowly, down the side of the glass, so it settles on top instead of mixing straight through. A bowl with a pouring spout makes this easier, letting you build the layers in one smooth, controlled pour.
• Chill the milk before building the iced version, this keeps the layers distinct for longer once the shot is poured.
• For the warm version, steam the milk gently rather than to a full boil. Milk that's too hot can scald, losing its sweetness and developing a slightly burnt taste, and its proteins can break down and separate on contact with the shot, giving the drink a grainy texture instead of a smooth one.

Tag us on social media at @estradora_tea and show us the result.

For more ideas, explore our other hojicha recipes.

Explore our hojicha powder.