Hojicha Latte Base Recipe

Measure and heat water

Bring 300 ml of water to just under a full boil (about 90–95°C / 194–203°F). If you don't have a thermometer, bring to a rolling boil and let sit for 30 seconds.

Steep hojicha

Place 10 g loose-leaf hojicha in a heatproof vessel or teapot. Pour the hot water over the leaves and steep for 4 minutes for a strong concentrate (3–5 minutes depending on roast level and desired strength).

Strain

Strain the infused hojicha through a fine mesh sieve into a heatproof bowl or measuring cup, pressing lightly on leaves to extract liquid but avoid extracting bitterness.

Sweeten the concentrate

While the concentrate is still hot, stir in 2 tablespoons granulated sugar and 1 tablespoon light brown sugar (if using) until fully dissolved. Taste and adjust sweetness; this creates a stable, sweetened base that blends well with milk.

Cool slightly

Allow the sweetened hojicha concentrate to cool for 5–10 minutes before combining with cold milk, or chill in the refrigerator for 15–30 minutes if preparing iced drinks.

Combine milk and cream

In a small saucepan, combine 500 ml whole milk and 50 ml heavy cream (omit cream for lighter version). Heat gently over medium-low heat until steaming and small bubbles form at the edge (do not boil).

Dissolve sweetener and flavor

Stir in 2 tablespoons of your chosen sweetener (simple syrup, honey, or sugar) and 1 teaspoon vanilla extract, if using, until fully incorporated. Taste and adjust sweetness; this step ensures the milk is evenly sweetened.

Froth or emulsify (optional)

If you want a foamy latte, use a milk frother, handheld whisk, or immersion blender to froth the milk for 20–30 seconds until light and slightly foamy. For a smoother latte, whisk briskly to create a uniform texture.

Keep warm

Keep the milk warm on the lowest heat setting while you finish the hojicha concentrate, or cool the milk if making an iced version.

Hot hojicha latte (per serving)

For one 12-16 oz serving: pour 90–120 ml of the sweetened hojicha concentrate into a cup. Add 180–240 ml of the warm milk mixture. Stir gently to combine. If you frothed the milk, spoon the foam on top.

Iced hojicha latte (per serving)

For one 12-16 oz iced serving: fill a glass with ice (about 6 cubes). Pour 90–120 ml of cooled hojicha concentrate over the ice. Add 180–240 ml cold milk mixture. Stir to combine.

Garnish

Top with a dollop of whipped cream if desired and sprinkle 1 teaspoon of ground cinnamon or toasted rice powder for an aromatic finish.

Storage of base

Store leftover sweetened hojicha concentrate in a sealed container in the refrigerator for up to 5 days. Keep milk mixture refrigerated separately for up to 48 hours. Reheat gently before assembling hot lattes.