My favourite afternoon drink: hojicha latte. Low in caffeine, nutty and caramel-like, ready in five minutes. Here’s my easy hojicha latte recipe: hot or iced, however you like it.
Hojicha could be considered matcha’s relaxed sister. While matcha latte is my go-to morning drink, hojicha latte is usually something I enjoy in the afternoon or evening. It hardly contains any caffeine and is easy on the stomach.
I first tried hojicha ten years ago in Japan and bought a big bag at the supermarket on my way back to the hotel. Since then, I’ve always had some at home. I’m a little surprised hojicha latte isn’t as popular here yet as matcha latte, but I’m sure it will catch on soon.
What is hojicha?
Hojicha is green tea that’s roasted at high temperatures. Through roasting, the tea gets its brownish colour and its distinctive, warm, nutty, caramel-like aroma, while losing much of its caffeine and bitterness. That’s why hojicha tastes completely different from sencha or matcha, much milder, warmer and more calming.
In the 1920s, a tea merchant in Uji had the idea of not throwing away the leftovers from sencha or bancha production, but roasting them instead, and that’s how hojicha (also spelled houjicha) was invented. The name means “roasted tea” in Japanese.
You can buy hojicha as loose-leaf tea, in tea bags, or ground into powder. For a hojicha latte, the powder works best, since it blends smoothly into the milk.
How to make a hojicha latte
There are a few different ways to make a hojicha latte:
My method: I whisk the hojicha powder with a little hot oat milk, then pour it into more hot oat milk. I make my matcha latte the same way, except I prefer rice milk for that one, and I sweeten the hojicha a little with coconut sugar or maple syrup. Of course, you can also leave it unsweetened.
The classic café method: hojicha powder mixed with hot water, then poured into frothed milk.
The method I’ve seen in a big coffee chain in Japan: a mix of hot water and milk with a tea bag steeped in it, a bit like a London Fog. When I first had one in Japan, I thought, maybe this should be called Tokyo Fog? I later found out that name is already taken for a matcha vanilla latte, so maybe Kyoto Fog is still up for grabs.
Using loose-leaf tea or tea bags: if you’re using loose tea leaves, simply heat them with the milk for a few minutes until the tea develops a nice caramel colour and smells aromatic, then pour through a sieve. Tea bags work the same way.
For iced hojicha latte: mix the powder with a smaller amount of hot milk as before, then pour over ice with cold milk. In the summer, iced hojicha latte is my favourite version, the cold temperature makes the nutty, caramel-like flavour come through even more intensely than when it’s hot.
Hojicha latte variations
Some people add cinnamon or even pumpkin spice to their hojicha latte, which I personally find a bit wild. I’m okay with vanilla or salted caramel though, as long as it doesn’t end up overpowering the latte with sweetness.
Hojicha latte recipe
Heat some plant milk until hot and steaming, but not boiling. Mix the hojicha powder with about two tablespoons of the hot milk, you can use a matcha whisk or a milk frother, until it’s foaming a bit. Combine with the remaining hot milk, which can be frothed too if you like, in a large mug or latte glass. Add a sweetener of your choice if you like, and enjoy.
Ready in five minutes.
DELICIOUS HOJICHA LATTE
Recommended Equipment
Ingredients
- 300 ml plant milk
- 1-2 teaspoons hojicha powder*
- 1/4 teaspoon coconut sugar or maple syrup optional
Instructions
- Heat some plant milk. It should be hot and steaming, but not boil.
- Mix the hojicha powder with about 2 tablespoons of the hot milk. You can use a matcha set or a milk frother. The hojicha should be foaming a bit.
- Now combine with the remaining milk, which can be frothed too if you like, into a big mug or latte glass, add coconut sugar to taste if you want and enjoy!
Notes
Nutrition
FAQ
Does hojicha latte have caffeine?
Yes, but very little compared to coffee or matcha. The roasting process breaks down much of the tea’s natural caffeine, which is why hojicha latte is gentle enough to enjoy even in the evening.
What does hojicha taste like?
Mild, nutty and gently sweet, with a warm caramel note from the roasting process. Quite different from the grassy, slightly bitter taste of matcha.
Hojicha vs matcha – what’s the difference?
Both come from the same tea plant, but hojicha leaves are roasted while matcha is left unroasted. This gives hojicha its brown colour, lower caffeine content and warm, toasty flavour, while matcha stays green, more caffeinated and grassier in taste.
What’s the best plant milk for hojicha latte?
Oat milk for a creamy result and good froth, or rice milk for a slightly sweet flavour. Rice milk doesn’t froth as well as barista oat milk or soy milk, though.
Can I use hojicha powder to make desserts?
Absolutely! Check out my hojicha ice cream mini cheesecakes, a delicious combination of ice cream and cheesecake, with Hojicha’s unique flavour blending into the delicate consistency of the cheesecake and the cool freshness of the ice cream, creating a truly extraordinary taste experience.
More hojicha and matcha recipes
Vegan Matcha Popsicles – creamy, no ice cream maker needed
Cosy Coffee Alternatives – more warm drinks without caffeine
Hojicha Ice Cream Mini Cheesecakes – creamy, with a roasted tea flavour
