Iced Hojicha Latte

My first hojicha latte arrived on a humid summer afternoon at a tiny Tokyo café tucked between two vending machines, and I remember being struck by how the roasted tea tasted nothing like the green teas I knew. Instead of grassy and bright, it was warm and toasty, almost nutty, like someone had gently caramelized the leaves. Years later, I figured out how to make it at home with just hot water, maple syrup, and cold milk, and now it's become my go-to drink when I want something that feels both comforting and refreshing at once.

I made this for my friend who was skeptical about any tea that wasn't coffee, and watching her eyes widen when she tasted how smooth and rich it was felt like a small victory. She's since requested it every time she visits, which is how I learned that good recipes are the ones people ask for by name.

Ingredients

• Hojicha loose leaf tea or tea bags: The roasting process gives this tea its distinctive warm, toasty flavor, and loose leaf usually tastes noticeably better than bags, though bags work fine if that's what you have on hand.
• Hot water: You want it just below boiling (around 90°C or 195°F) so the delicate roasted notes don't turn bitter from scalding heat.
• Pure maple syrup: This adds natural sweetness without competing with the hojicha's subtle roasted flavor, though honey or agave work if you'd rather use those.
• Vanilla extract: Just a tiny amount rounds out the flavors and adds a whisper of warmth that makes everything feel more intentional.
• Milk of choice: Dairy, oat, soy, or almond all work beautifully, and the choice changes the drink's personality slightly each time you make it.
• Ice cubes: Fresh ice matters more than you'd think because old freezer ice picks up strange flavors that will mute your carefully brewed tea.

Instructions

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Steep the hojicha:

Pour hot water over your tea leaves or bags and let them sit for 3 to 4 minutes, watching as the liquid transforms into a gorgeous amber color. You'll smell that roasted grain aroma filling your kitchen, which is honestly half the pleasure of making this.

Strain and sweeten:

Remove the tea leaves or bags, then stir in the maple syrup and vanilla while the tea is still warm so everything dissolves smoothly. This is the moment you can taste and adjust if you like things sweeter or more subtle.

Cool the tea:

You can either let it sit on the counter until it reaches room temperature, or pop it in the fridge if you're impatient like I usually am. Either way, don't skip this step because pouring hot tea over ice makes it watery and disappointing.

Build your drink:

Fill two glasses with fresh ice, pour the cooled hojicha evenly over top, then add about half a cup of milk to each glass. A gentle stir brings everything together into something that looks as good as it tastes.

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There's something unexpectedly comforting about a cold drink that tastes warm and toasted, and I've found myself making this on days when I need to feel like someone's taking care of me. It's become the kind of drink I make on Sunday mornings when there's nowhere to be, just time and a ceramic mug and something genuinely delicious.

Choosing Your Milk

The milk you choose genuinely changes the drink's character, which I discovered only after making it five different ways. Oat milk brings a subtle sweetness that makes you need less syrup, while almond milk keeps things lighter and more delicate, and dairy milk creates something richer and almost creamy without being heavy.

Making It Feel Special

The simplicity of this drink means small details become the whole story, so I've learned to treat the finishing touches seriously. A sprinkle of hojicha powder on top looks beautiful and adds another layer of roasted flavor, while a cinnamon stick becomes a tiny stirrer that whispers spice into every sip.

Variations and Quick Tips

Once you understand how this drink works, you can play with it endlessly without losing what makes it special. Cold-brew the hojicha the night before if you want to skip the heating step entirely, or keep a jar of sweetened hojicha concentrate in your fridge so you can throw together a latte in literally two minutes.

• For extra creaminess, froth your milk in a small pitcher before pouring it in, which makes the whole thing feel like a café drink.
• If you don't have maple syrup, honey dissolves just as easily and adds its own subtle floral note to the background.
• Keep your loose leaf hojicha in an airtight container away from light so it stays fresh and fragrant for months.

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This is the kind of drink that teaches you that simple doesn't mean boring, and that sometimes the best things to drink are the ones that taste like someone thought about every detail. Make it once and it becomes a regular, the way good things do.

Frequently Asked Questions

→ What does hojicha taste like?

Hojicha has a distinctive earthy, roasted flavor with caramel-like notes. Unlike other green teas, it's less bitter and slightly sweet, making it perfect for lattes. The roasting process reduces caffeine while creating a warm, toasty profile that pairs beautifully with milk and sweeteners.

→ Can I make this latte hot?

Absolutely. Skip the ice and serve the sweetened tea warm with steamed or frothed milk poured on top. The vanilla and maple syrup create a comforting hot beverage that highlights hojicha's natural roasted notes.

→ What milk works best for hojicha latte?

Dairy milk creates a rich, creamy texture, but oat milk is an excellent plant-based alternative that complements the roasted tea flavors. Almond and soy milk also work well. For extra creaminess, try frothing your milk before pouring.

→ How do I store leftover hojicha concentrate?

Brewed hojicha concentrate stays fresh in the refrigerator for up to 3 days. Store it in an airtight container without the sweeteners added. When ready to serve, reheat slightly to dissolve the maple syrup, then pour over ice with milk.

→ Is hojicha lower in caffeine than other green teas?

Yes, hojicha typically contains about half the caffeine of other green teas. The high-temperature roasting process breaks down caffeine molecules, making it an ideal choice for afternoon or evening beverages when you want to avoid sleep disruption.