Hojicha Latte Recipe

Need something mellow and nutty? An iced hojicha latte might just be your new go-to.

Unlike the grassy zing of matcha, hojicha is roasted green tea — low in caffeine, earthy in flavour, and gentle on the stomach. It’s the kind of drink that feels like a soft blanket wrapped around your afternoon. Whether you're winding down after work or want something soothing to sip on during your weekend read, this one’s for you.

Why Hojicha?

Hojicha powder is made by roasting Japanese green tea leaves at high temperature, giving it that toasty, nutty flavour. The roasting also reduces its caffeine content, making it ideal for late afternoons or anyone sensitive to caffeine. It’s still rich in antioxidants, but with a softer taste and a warm aroma that’s hard not to love

How do you make a Hojicha Latte?

Start with about 1 teaspoon of hojicha powder and 60 ml of hot water. Make sure your water’s around 80°C (anything hotter and the flavour gets a bit angry). Filtered water is even better — hojicha is subtle, so the cleaner the water, the cleaner the taste.

You can whisk it however you like:
– bamboo whisk (the traditional flex)
– handheld or electric frother (super quick)
– or even a spoon if you’re in survival mode

The only real rule? Whisk until it’s fully dissolved and smooth. No clumps. No drama.

Once that’s sorted, you can customise it however your taste buds are feeling. Want it sweet? Throw in a bit of maple syrup. Prefer it unsweetened? Skip it. Want honey, vanilla, or something else entirely? Go wild. You can add the sweetener before or after the milk — totally up to you.

Milk-wise, play around. If you want a stronger hojicha hit, adjust your water-to-milk ratio. The classic is 1:3 (water : milk), but if you increase the water, you’ll get a deeper, toastier flavour. Just remember to always whisk the hojicha with a small amount of water first so it dissolves properly.

If you’re chasing that thick, creamy, café-style latte, keep the 1:3 ratio and just add more hojicha powder. Simple trick, works every time.

Ingredients Summary

Main ingredients

• 3–6g · Hojicha powder
• 50–70ml · Hot water
• 200ml · Cold milk

Optional

• A few · Ice cubes
• To taste · Maple syrup / Honey / Vanilla
• If desired · Milk frother or shaker

Prep

• Add 3–6g hojicha powder · Sift into a bowl until fine and clump-free.
• Pour 50–70ml hot water · (~80 °C) and whisk until smooth.

Mixing

• Stir in sweetener · Whatever you fancy (maple, honey, vanilla).
• Fill glass with ice and milk · Pour in 200 ml cold milk.
• Combine · Pour whisked hojicha over milk and stir or shake to finish.

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Let’s Make It:

• 🍵 1 tsp Hojicha powder (about two small chashakus or one big one)

• 💧 50–70 ml hot water (around 80°C – never boiling)

• 🍯 Sweetener (optional: maple syrup, honey, or a drop of vanilla)

• 🥛 200 ml milk (soya or dairy recommended; oat/almond also work)

• 🧊 A handful of ice cubes

• ✨ Milk frother or jar (optional, for café-style texture)

Steps to Follow

Step 1: Sift the hojicha
Place a small mesh strainer over your bowl or mug. Add about 1 tsp of hojicha powder and gently tap it through. This gets rid of any clumps and ensures your latte turns out silky-smooth — no gritty surprises.

Step 2: Add hot water & whisk
Pour in 50–70 ml of hot water (around 80°C).
Tip: using more water will weaken the flavour and reduce froth, so keep it on the lower end.
Whisk in a fast “M” or zig-zag motion until fully dissolved and lightly foamy. You should smell that warm, roasted aroma — think toasted nuts or freshly baked bread.

Step 3: Sweeten it (optional)
If you like your lattes a little sweet, now’s the moment. Add a touch of maple syrup, honey, or vanilla. Mixing it while warm helps everything meld beautifully.

Step 4: Add the milk & ice
Fill your glass with ice cubes. Pour in about 200 ml of cold milk.
Note: Hojicha already has a naturally nutty flavour — almond milk will boost that even more. For a more balanced cup, we actually prefer soya or dairy milk (Alpro unsweetened soya is a winner: zero sweetness, high protein).

Now gently pour your whisked hojicha on top.

Step 5: Optional shake-up
If you want that café-style silky texture, give your drink a quick shake in a sealed jar or hit it with a handheld frother. It makes the whole latte extra smooth, creamy, and honestly… a bit fancy.

Want something fancier?? Why not check our hojicha and dates cream latte recipe for more!

Tips for making the best hojicha latte ever

✨ Keep the water temp low.
Never pour boiling water on hojicha — it’ll make it taste harsh. 80°C or lower keeps it smooth and roasty.

✨ Whisk properly.
No matter the tool, start with a small splash of water and whisk until the powder fully dissolves. This is the secret to a silky latte.

✨ Make it your drink.
Play around with milk types, sweetness levels, and powder amounts until you find your perfect combo. Hojicha is super forgiving.