Hojicha Latte Recipe

Heat water

Bring 300 ml water to a near-boil, about 90–95°C (just off boiling). If you don't have a thermometer, bring to a vigorous simmer and remove from heat immediately.

Steep tea

Add 2 tablespoons hojicha loose leaf (or 2 tea bags) to the hot water. Steep for 3–4 minutes for a balanced, roasted flavor; steep up to 5 minutes for a stronger concentrate. Avoid over-steeping more than 6 minutes to prevent excessive bitterness.

Strain and concentrate

Strain leaves (or remove tea bags) into a heatproof container. You should have roughly 250–300 ml of hojicha concentrate. If using loose leaf and you want a stronger concentrate, press gently to extract more liquid. Set aside and keep warm.

Heat milk

Warm 300 ml whole milk in a small saucepan over low–medium heat until steaming and small bubbles form at the edge (65–70°C). Do not boil. Alternatively, steam milk if you have an espresso machine.

Sweeten

Stir 1 teaspoon sweetener into the warm milk until dissolved. Adjust to taste; add more if you prefer a sweeter latte. If using honey, add after milk is warmed to preserve flavor.

Froth (optional)

If you want foam, froth about half the milk using a hand frother, French press, or steam wand until you achieve microfoam. Reserve foam to top the latte.

Combine: Pour about 120–150 ml hojicha concentrate into a pre-warmed cup (adjust strength to taste).

Add milk: Slowly pour the warm, sweetened milk over the hojicha concentrate, holding back foam with a spoon if you created foam. Aim for roughly a 1:1 ratio of concentrate to milk, adjusting for strength preference.

Top and garnish: Spoon milk foam on top if used. Lightly dust with hojicha powder or a pinch of ground cinnamon/toasted sesame for aroma and presentation.

Serve immediately: Serve while hot. Stir before drinking if desired.