Save There's something about the smell of hojicha that stops me mid-morning, makes me pause whatever I'm doing. My neighbor Sarah introduced me to this roasted green tea latte on a gray November afternoon when she invited me over to escape the chaos at home. She had this ritual of whisking the powder with hot water, the steam rising up like a tiny ceremony, and suddenly the whole kitchen smelled like toasted grain and comfort. I watched her pour the milk with such deliberate care, foam spilling gently over the top, and thought, this is what I need to learn how to make.
I made this for my work team during a 6am project deadline last spring, and honestly it changed the mood in the room. People who'd been hunched over laptops suddenly straightened up, held their mugs like they mattered. Someone asked what it was, and when I explained it was Japanese roasted green tea, the conversation shifted from complaints to curiosity. That little moment taught me that sometimes the smallest gestures, like sharing a thoughtfully made drink, remind people they're human.
Ingredients
- Hojicha powder: This is roasted green tea that's been ground into powder, and it has this nutty, almost cocoa-like depth that regular green tea doesn't have. I learned the hard way that lumps are your enemy here, so sifting it first makes whisking smooth and effortless.
- Hot water: The temperature matters more than you'd think. Water that's too hot can make hojicha taste bitter, so aim for around 80°C (175°F), which is hot but not boiling. If you don't have a thermometer, just let boiled water cool for a minute or two.
- Milk: Dairy, oat, soy, almond, whatever feels right for you that day. I've noticed oat milk froths best and creates this beautiful creamy layer, while almond milk is thinner but cleaner tasting.
- Sweetener: Honey, maple syrup, or sugar all work, but honey adds a gentle floral note that plays really nicely with the toasted grain flavor. Start with one teaspoon and taste before adding more.
Instructions
- Sift and prepare your hojicha:
- Place the hojicha powder in a fine mesh sieve and gently tap it into a small bowl, breaking up any little clumps. This step takes maybe 30 seconds but saves you from grainy, lumpy tea.
- Whisk until frothy:
- Pour the hot water over the sifted powder and whisk with quick, deliberate movements using a bamboo whisk if you have one, or a regular whisk works fine. You're looking for the mixture to get pale and foamy on top, which means the powder is fully incorporated. This should take about a minute.
- Heat and froth your milk:
- Pour milk into a small saucepan and set it over medium heat, watching it carefully so it steams without boiling. If you have a milk frother, use it now; if not, whisk vigorously for about 30 seconds to create some foam. The sound changes when the milk is properly frothed, becoming lighter and more airy.
- Layer it together:
- Pour the hojicha base into two mugs, add your sweetener if using, and stir gently. Pour the steamed milk slowly into each mug, using a spoon to hold back the foam, then crown each drink with a spoonful of that silky foam on top.
- Finish and serve:
- A tiny dusting of hojicha powder on top is optional but makes it look intentional, like you actually know what you're doing. Serve immediately while everything is still warm and the foam is perfect.
Save My daughter watched me make this one Saturday morning and asked if she could help, so we did the whole thing together, her standing on a stool, both of us whisking and laughing when the foam got too enthusiastic and spilled over. She called it "tea soup," and now every time I make it, I think of that moment and smile. Food doesn't have to be complicated to be meaningful.
The Ritual of Japanese Tea
There's a reason Japanese tea preparation has so much intention built into it. Unlike Western coffee culture, which often feels rushed and functional, hojicha asks you to slow down and notice the textures, the sounds of whisking, the aroma as steam rises. I started paying attention to this after reading about matcha ceremonies, and it completely changed how I approach making tea now. It's not just about the flavor, though that's wonderful. It's about creating a moment where you're fully present.
Customizing Your Hojicha Latte
The beauty of this drink is how infinitely adjustable it is to whatever you're craving that day. Some mornings I want it sweeter and milkier, almost dessert-like, so I'll add an extra teaspoon of honey and use more milk. Other times I want the toasted grain flavor to shine through, so I'll use less sweetener and less milk, keeping it more concentrated and earthy. I've even experimented with adding a pinch of cinnamon or a splash of vanilla, which creates this unexpected warmth that works really well on cold mornings.
When You Want It Cold
Summer came around last year and I didn't want to give up my hojicha ritual, so I started making iced versions by brewing it the same way, then letting it cool completely before pouring over ice with cold milk. It's refreshing without being harsh, and somehow the toasted flavor becomes even more pronounced when it's cold. The texture changes too—less silky foam, more of a clean, crisp drink—and it feels completely different from the hot version, like two different beverages that happen to share the same base.
- Let the whisked hojicha cool to room temperature before pouring over ice so the temperature shock doesn't make the flavor taste weird.
- Cold milk froths differently, so you might want to use a milk frother or whisk for a few extra seconds to get some texture.
- In hot weather, a touch of sweetness becomes even more important because cold drinks taste less sweet naturally, so don't be shy with the honey.
Save This drink has become my answer to those moments when life feels too loud and I need to remember how to be still. Making it for yourself or someone else is a small act of gentleness in a rushed world.
Kitchen Tips & Answers
- → What is hojicha powder?
Hojicha is roasted green tea powder made from shade-grown green tea leaves that are roasted over charcoal, resulting in a reddish-brown color with earthy, nutty notes and lower caffeine content than other green teas.
- → Can I make this latte dairy-free?
Absolutely. Use oat milk for creaminess, soy milk for protein, or almond milk for a lighter version. Plant-based sweeteners like maple syrup or agave work perfectly as alternatives to honey.
- → What's the ideal water temperature for brewing hojicha?
Heat your water to approximately 80°C (175°F). Boiling water can scorch the delicate roasted notes, while water that's too cool won't fully extract the rich flavor.
- → Do I need a bamboo whisk to make this?
A bamboo chasen creates the best froth, but a small regular whisk or even a fork works well to dissolve the powder and create some foam. A milk frother helps achieve creamy steamed milk.
- → Can I prepare this as an iced beverage?
Yes, brew the hojicha concentrate and let it cool completely. Pour over ice and add cold milk, adjusting the ratio to your preference for a refreshing summer variation.
- → How should I store leftover hojicha powder?
Keep your powder in an airtight container away from light, heat, and moisture. Properly stored, it maintains freshness for several months while preserving its roasted aroma.