What is Hojicha Strawberry Iced Latte?

Hojicha Strawberry Iced Latte is a layered iced drink made with a hojicha shot poured slowly over milk and strawberry syrup. The layers stay distinct until stirred.

How do I make the strawberry syrup?

Combine strawberries and sugar in a 1:1 ratio by weight. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the sugar dissolves and the mixture thickens slightly. Strain through a fine sieve and cool completely before use. It keeps refrigerated for up to 2 weeks.

Is there a faster way to make the strawberry syrup?

Yes. Blend fresh strawberries with sugar in a 1:1 ratio until smooth, then strain if a smoother pour is preferred. This purée is thinner than the cooked syrup and won't hold as clean a line, but it's ready in minutes.

Can I make this without added sugar?

Yes. Blend fresh strawberries alone until smooth, no sugar needed. It's best made fresh and used right away rather than stored. For extra sweetness, add a natural sweetener such as carob syrup, honey, or agave while whisking the hojicha shot instead.

How much syrup or purée should I use?

For strawberry syrup, use 30 to 40 ml, since it's concentrated and sweet. For no-sugar strawberry purée, use about 100 ml, roughly a third of the glass, since it's thinner and needs more volume to carry the flavour and colour.

How do I make the hojicha shot?

Sift 2 g of hojicha powder into a bowl. Add 20 ml of warm water (80°C) and whisk into a smooth paste. Pour in the remaining 40 ml of water and whisk until a fine foam forms. Use immediately, while freshly whisked.

How do I get clean, separate layers?

Make sure the syrup is fully cooled before it goes into the glass, warm syrup thins on contact with the milk. Pour the hojicha shot slowly, down the side of the glass or over the back of a spoon, so it settles on top instead of dropping through.

What size glass should I use?

A 360 ml (12 oz) glass is recommended for this recipe.

hojicha

Iced Hojicha Strawberry Latte Recipe: Japanese Hojicha with Homemade Strawberry Syrup

Hojicha Strawberry Iced Latte pairs the roasted depth of hojicha with the brightness of ripe strawberries.

We've put together 3 versions of the strawberry syrup: a classic cooked syrup, a quick blended version, and a lighter one without added sugar, so you can choose what suits you.

Step 1: Prepare the Hojicha Shot

Hojicha shot is the base for every version of this drink. Once it's ready, it goes on top of whichever syrup you choose.

On first use, soak the bamboo 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.
Sift 2 g of hojicha powder into a bowl.
Add 20 ml of warm water (80°C) and whisk into a smooth paste.
Pour in the remaining 40 ml of water.
Whisk until a fine foam forms.
Use immediately, while freshly whisked.

Step 2: Make the Strawberry Syrup

Choose one of the three versions below, depending on the time you have and how sweet you'd like the drink.

Classic Cooked Syrup

Combine strawberries and sugar, 1:1 by weight.
Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the sugar dissolves and the mixture thickens slightly.
Strain through a fine sieve.
Cool completely before use.
Store refrigerated for up to 2 weeks.

Quick Blended Syrup

If there's no time to simmer a syrup, a blended version works as a faster substitute.

Blend fresh strawberries with sugar until smooth, starting with a 1:1 ratio and adjusting sweetness to taste.
Strain through a fine sieve if a smoother pour is preferred.
Use right away.

The result is thinner than the cooked syrup, but it comes together in minutes and skips the stove entirely.

Lighter Version, No Added Sugar

Fresh strawberries, blended alone, carry enough natural sweetness and colour to build the layer on their own.

Blend fresh strawberries until smooth.
Use immediately. This purée is best made fresh and consumed right away, not stored.

The result is naturally sweet, though thinner than the syrup. For extra sweetness, add a natural sweetener such as carob syrup, honey, or agave.

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

Step 3: Build the Drink

With the classic or quick syrup

Fill a glass with 30 to 40 ml of strawberry syrup.
Top with ice.
Add milk up to the ice line.
Pour the hojicha shot slowly on top.

With the no-sugar purée

Fill a glass with about 100 ml of strawberry purée, roughly a third of the glass.
Top with ice.
Add milk up to the ice line.
Pour the hojicha shot slowly on top.

360 ml glass is recommended for this recipe.

Tips for the Perfect Layered Pour

The syrup needs to be fully cooled before it goes into the glass. Warm syrup thins on contact with the milk and the layers blur together.

Pour the hojicha shot slowly, down the side of the glass or over the back of a spoon, so it settles on top instead of dropping straight through.

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.

matcha

Iced Matcha Coconut Recipe: Layered Matcha with Coconut Water

Matcha Coconut is a layered iced drink. A matcha shot poured slowly over ice and coconut water, built to stay in two distinct colours until the first stir. Iced Matcha Coconut Recipe Matcha Shot ...