Hojicha Float W/ Mochi Recipe

Brew hojicha concentrate

Bring 2 cups water to a near boil (about 200°F / 93°C). Add 2 tablespoons loose hojicha (or 3 tea bags). Remove from heat, cover, and steep for 3–4 minutes for a strong, toasty brew. Taste after 3 minutes and steep an additional minute if you want a bolder roasted flavor.

Strain leaves (if using loose-leaf) and return the brewed tea to the pot. While still warm, stir in 2 teaspoons granulated sugar until dissolved.

Add 1 cup milk and 1 cup light cream or half-and-half to the warm tea. Gently warm the mixture over low heat just until it is hot but not boiling (do not scald). Stir in 1/2 teaspoon vanilla extract if using. Remove from heat and let cool to room temperature, then chill in the refrigerator until cold (about 30–45 minutes). This yields a creamy hojicha float base with a balance of roasted tea and dairy.

Prepare mochi

If using store-bought ready-to-eat mochi, check whether it is soft or needs warming. For chewy, warm mochi: place 4 pieces in a microwave-safe bowl, sprinkle about 2 tablespoons of water over them, cover loosely with plastic wrap, and microwave in 20–25 second intervals until soft and slightly puffed (about 40–60 seconds total depending on size). Alternatively, you can lightly grill or toast mochi pieces in a skillet over medium heat until puffed and browned on both sides (about 1–2 minutes per side).

Once warmed, briefly pat excess surface moisture with a paper towel and set mochi aside on a small plate while you assemble the floats.

Chill glasses and optional ice

If desired, place two tall glasses in the freezer for 5–10 minutes or add a small handful (about 1/4–1/2 cup) of ice to each glass to keep the float cold.

Pour chilled hojicha base into two tall glasses, filling each glass about 2/3 full (approximately 3/4 cup hojicha base per glass).

Top each glass with 1 heaping scoop of hojicha ice cream (place 1 or 2 scoops per glass depending on preference; recipe suggests 1 scoop per serving and 2 scoops total for two servings). Gently press 2 warmed mochi pieces into each glass so they sit partly submerged against the ice cream.

If you like extra creaminess, add a splash (1–2 tablespoons) of chilled cream or milk on top. Sprinkle a pinch (about 1/2 teaspoon total) of toasted sesame seeds or kinako over the ice cream and mochi for aroma and texture.

Serve immediately with a long spoon and straw so guests can scoop mochi and ice cream while sipping the hojicha. If left too long the ice cream will melt into the tea—enjoy right away for the best contrast of cold ice cream, chewy mochi, and warm roasted tea flavor.