Save Indulge in the aromatic and earthy experience of a Japanese cafe at home with this Iced Hojicha Latte. This refreshing beverage features roasted green tea, known for its unique nutty flavor, perfectly balanced with creamy milk and a touch of natural sweetness from maple syrup and vanilla.
Save Hojicha is distinct from traditional green teas because the leaves are roasted, resulting in a caramel-like depth that pairs beautifully with milk. This iced version is particularly refreshing on a warm day, offering a sophisticated flavor profile that is both comforting and cooling.
Ingredients
- 2 tablespoons hojicha loose leaf tea (or 2 hojicha tea bags)
- 1 cup (240 ml) hot water
- 2 teaspoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup (240 ml) milk of choice (dairy, oat, soy, or almond)
- 1 cup ice cubes
Instructions
- Step 1
- Brew the hojicha by steeping the tea leaves or tea bags in 1 cup of hot water (just below boiling, 90°C/195°F) for 3–4 minutes.
- Step 2
- Strain and discard the tea leaves or remove the tea bags.
- Step 3
- While the tea is still warm, stir in maple syrup and vanilla extract until fully dissolved.
- Step 4
- Let the tea cool to room temperature, or refrigerate for a faster chill.
- Step 5
- Fill two glasses with ice cubes.
- Step 6
- Pour the sweetened hojicha tea evenly over the ice.
- Step 7
- Top each glass with 1/2 cup milk. Stir gently to combine.
- Step 8
- Serve immediately.
Zusatztipps für die Zubereitung
For an extra creamy experience, consider frothing your milk before pouring it over the tea. Using water just below boiling ensures you extract the full roasted aroma without introducing any bitterness.
Varianten und Anpassungen
You can easily make this a vegan latte by using plant-based options like oat or almond milk. The sweetness is also adjustable; feel free to swap maple syrup for honey or agave to suit your taste.
Serviervorschläge
To enhance the presentation, garnish your drink with a light sprinkle of hojicha powder or a cinnamon stick. Serve it immediately in chilled glasses for the best flavor and temperature.
Save Whether you are looking for a new afternoon ritual or a way to impress guests with a Japanese classic, this Iced Hojicha Latte is a delightful and healthy choice. Its balanced sweetness and creamy texture make it a standout beverage for any occasion.
Kitchen Tips & Answers
- → What makes hojicha different from other green teas?
Hojicha is roasted green tea that has been charcoal-roasted at high temperatures, giving it a deep reddish-brown color and distinct nutty, caramel flavor. This roasting process reduces caffeine content and eliminates bitterness, making it smoother and more mellow than unroasted green teas like sencha or matcha.
- → Can I make this latte hot instead of iced?
Absolutely. Simply skip the ice and pour the sweetened hojicha concentrate directly into a mug, then top with steamed or hot milk. The proportions remain the same, though you may prefer slightly less milk if you enjoy a stronger tea flavor.
- → What's the best milk for an iced hojicha latte?
Dairy milk creates a rich, creamy complement to hojicha's earthy notes. Oat milk is excellent for plant-based versions as its natural sweetness mirrors maple syrup beautifully. Almond and soy milk also work well, though they yield a lighter, more delicate beverage.
- → How should I store leftover hojicha concentrate?
Brewed and sweetened hojicha concentrate keeps well in the refrigerator for up to 3 days. Store it in an airtight container and pour over fresh ice with milk when ready to serve. Avoid leaving it at room temperature for extended periods.
- → Can I use honey instead of maple syrup?
Honey is a lovely alternative that adds floral notes to the beverage. Since honey dissolves more easily in warm liquid, the process remains identical. Start with 1.5 teaspoons and adjust to taste, as honey's sweetness intensity varies by variety.
- → What temperature should I brew hojicha at?
Brew hojicha at approximately 90°C (195°F), just below boiling point. Water that's too hot can extract undesirable bitterness, while cooler water may not fully release the tea's aromatic compounds. If you don't have a temperature-controlled kettle, let boiling water sit for 30-60 seconds before brewing.