Hojicha Latte Recipe

Bring water to temperature

Heat 2 cups (480 ml) of water to just below boiling, about 195–205°F (90–96°C). If you don't have a thermometer, bring to a gentle boil then remove from heat and let sit 30 seconds.

Steep

Add 2 tablespoons of hojicha loose-leaf to a heatproof vessel. Pour the hot water over the leaves and steep for 2–3 minutes for a bright, toasty flavor; steep up to 4 minutes for a stronger concentrate. Avoid over-steeping to prevent bitterness.

Strain and cool

Strain the tea through a fine mesh sieve or tea strainer into a measuring cup. For the iced version, allow the concentrate to cool to room temperature (or chill in the fridge for 10–15 minutes). The yield will be about 1 3/4–2 cups of concentrate.

Combine and sweeten

Pour 1 cup milk into a small saucepan over medium-low heat. Add 1 teaspoon sugar (or 1 tsp simple syrup), 1/2–1 tsp vanilla extract if using, and a pinch of sea salt (optional). Warm gently until steaming but not boiling (around 140–150°F / 60–65°C). Stir to dissolve sweetener.

Froth or steam

If you have a milk steamer, steam to desired foam. Alternatively, whisk vigorously for 30–60 seconds, use a handheld frother for 20–30 seconds, or shake hot milk tightly in a heatproof jar (careful, use a towel) for 30–45 seconds until frothy.

Assemble hot latte

Pour 1/3 to 1/2 cup of the hot hojicha concentrate into a mug (adjust strength to taste). Slowly pour the warmed milk into the mug, holding back foam with a spoon, then spoon foam on top. Taste and add more sweetener if desired. Garnish with a light dusting of hojicha powder or toasted sesame if using.

Sweeten concentrate (optional)

If you prefer a sweeter iced latte, dissolve 1 teaspoon granulated sugar into 2–3 tablespoons of the warm hojicha concentrate or use simple syrup. Stir until combined. Chill concentrate as needed.

Assemble iced latte

Fill a tall glass with 1 cup of ice. Pour 1/3 to 1/2 cup chilled hojicha concentrate over the ice (adjust to taste). Add 1 cup cold milk. Stir to combine. If you want a layered look, pour milk first, then slowly add the concentrate over the back of a spoon.

Shake option

For a lightly frothy iced latte, combine chilled milk, hojicha concentrate, sweetener, and ice in a cocktail shaker. Shake vigorously for 10–15 seconds and strain into a glass filled with fresh ice.

Garnish

Top with a sprinkle of hojicha powder or toasted sesame if desired.

Ratio guidance: start with roughly 1 part concentrate to 2–3 parts milk (about 1/3–1/2 cup concentrate to 1 cup milk) and adjust to taste. For a stronger drink, use more concentrate or steep longer. For a lighter drink, dilute with extra milk.

Make-ahead: keep hojicha concentrate refrigerated up to 3–4 days. Reheat gently for hot lattes or use chilled for iced lattes.

Vegan options: use oat or soy milk for a creamier texture; almond milk will be lighter. Sweeten with maple syrup or agave if preferred.