Hojicha Caramel Latte Recipe

Bring 1 cup (240 ml) of water to a near-boil (about 195–200°F / 90–93°C). If using a kettle without a thermometer, bring to a rolling simmer and remove immediately from heat.

Add 2 tablespoons hojicha leaves (or 2 hojicha tea bags) to a heatproof vessel. Pour the hot water over the leaves, cover, and steep 4 minutes for a robust, toasty flavor. For a milder cup, steep 3 minutes.

Strain leaves (or remove tea bags) and set the 1/2 to 3/4 cup concentrated hojicha aside to cool slightly. Reserve any extra concentrate for another drink or dilute later.

Prepare ingredients measured and ready, as caramel cooks quickly. Use a heavy-bottomed saucepan.

Combine 1 cup granulated sugar and 2 tablespoons water in the saucepan over medium heat. Stir gently just to wet the sugar, then stop stirring and let the sugar syrup come to a boil.

Watch the sugar carefully. After a few minutes it will darken from clear to amber. Swirl the pan occasionally to encourage even cooking. When it reaches a deep amber color (about 320–340°F or when it smells nutty), remove from heat immediately.

Carefully add 2 tablespoons unsalted butter and whisk until incorporated (mixture will bubble vigorously). Slowly pour in 3 tablespoons heavy cream while whisking until smooth.

Stir in 1 teaspoon fine sea salt. If caramel is too thick, add up to 1 tablespoon warm cream to reach desired consistency. Transfer to a heatproof jar and let cool. Reserve 2 tablespoons for drizzling and the rest for storing.

If serving hot: In a small saucepan, heat 1 cup milk over medium-low until steaming but not boiling (around 150–160°F / 65–71°C). Stir in 1 teaspoon vanilla and 1 teaspoon granulated sugar (if using). Froth with a milk frother or whisk vigorously to create microfoam.

If serving iced: Fill a tall glass with about 6 ice cubes. In a separate container, combine milk, 1 teaspoon vanilla and 1 teaspoon sugar; shake or stir until blended.

Assemble: For a single serving, add about 3/4 cup (180 ml) of the warm or cooled hojicha concentrate into your cup or glass. Sweeten to taste with extra caramel or sugar if desired (note: concentrated hojicha + caramel will provide most sweetness).

Pour the steamed milk (hot) or milk mixture (iced) over the hojicha concentrate. For iced version, pour over ice. Leave space at the top for whipped cream and drizzle.

Stir gently to combine layers, tasting and adjusting sweetness with additional caramel sauce if needed.

Chill a medium bowl and whisk (or the metal bowl of a stand mixer) for 5–10 minutes in the fridge — cold equipment helps cream whip faster.

Pour 1 cup cold heavy cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract.

Whip by hand with a whisk or with an electric mixer on medium-high until soft peaks form (about 2–3 minutes with a mixer). Be careful not to overwhip into butter.

Top the latte with a generous dollop of whipped cream. Drizzle 2 tablespoons reserved caramel sauce over the whipped cream. Optionally sprinkle a tiny pinch of hojicha powder or toasted sesame for extra aroma.