Hojicha Chocolate Latte Recipe

Brew Hojicha

Bring 0.5 cups water to a simmer (just under boiling). Whisk in 1.5 tsp hojicha powder (or steep 1-2 hojicha tea bags) and let steep 1 minute. If using powder, whisk until fully dispersed and slightly frothy. Strain if you used loose leaf tea. Taste and adjust concentration if desired.

Sweeten and combine

Add 1 tsp sugar (optional) and 1 tbsp vanilla syrup to the hot brewed hojicha and stir until dissolved.

Steam or heat milk

Heat 1 cup milk until steaming (about 150°F / 65°C) and either steam with an espresso steam wand to create microfoam or heat on the stove/ microwave then froth with a milk frother. Aim for a silky texture with light foam.

Assemble latte

Pour the brewed sweetened hojicha into a 12 oz cup. Slowly add the steamed milk, holding back foam with a spoon, then spoon the foam on top. Leave room for whipped cream and chocolate sauce.

Make quick sauce: place 2 tbsp chocolate chips and 1 tbsp heavy cream (or milk) in a small microwave-safe bowl. Microwave in 15-second bursts, stirring between bursts, until smooth (about 30-45 seconds). Stir in 0.5 tsp butter if using for shine. If you prefer stovetop, warm the cream and whisk in chocolate until melted and glossy. Keep warm.

Taste the sauce and adjust sweetness by adding a pinch of sugar if desired. Transfer to a small squeeze container or spoon for drizzling.

Make whipped cream

Chill a small bowl and whisk or beaters briefly. Pour 1/2 cup heavy cream into the bowl with 1 tsp powdered sugar. Whip by hand or with an electric mixer until soft-medium peaks form (do not overbeat).

Top the assembled hojicha latte with a generous dollop of whipped cream.

Drizzle 1-2 tbsp of the warm chocolate sauce over the whipped cream. Finish with a light dusting of chocolate shavings or 1/2 tsp cocoa powder and an optional sprinkle of 1/4 tsp hojicha powder for aroma.