If you're interested in recreating the decadent hojicha latte you’ve enjoyed at a tea or coffee shop, then you’re at the right place. Homemade hojicha lattes are easy to make and best of all you can customize them by using your favorite milk and sweetener.
The first thing you'll need to make your delicious tea latte is authentic Hojicha Powder from Japan. High quality powder is expertly roasted and finely ground for a rich smooth taste. Start preparing your classic hojicha latte by whisking up 1 teaspoon of Hojicha Powder in 60 ml of 90°C filtered water using a whisk, frother, or even a spoon. If you'd like a much stronger hojicha flavor, use 2-3 teaspoons of Hojicha Powder and 60-90 ml of water. The less water you use, the easier it will be to dissolve the powder.
Similarly to matcha powder, fresh and superior hojicha powder will produce a delicate layer of foam when whisked. If you’re planning on creating fancy latte art designs later on, you can prevent air bubbles from forming by using just enough water to make a thick paste. Once the Hojicha Powder is fully dissolved, pour in any remaining water and swirl your mixture.
Next, stir in your desired amount of sweetener if you like a sweeter latte. We recommend adding a teaspoon of maple syrup for a special treat. Finally, it's time to add your preferred milk. Craft an exceptionally creamy hojicha latte by using one part hojicha concentrate to three parts milk. Following the 1:3 ratio means that if you used 60 ml of water to whisk your hojicha powder, you’ll need 180 ml of milk. Steam and froth your milk, then pour it over your hojicha. All that’s left is to find a cozy spot at home, and curl up with your tasty hojicha latte.
Looking for creative latte recipes? Give your hojicha latte a seasonal twist with these four alternatives to the classic hojicha latte.
Maple Hojicha Latte in the Fall
As the autumn leaves change their colors to the warm shades of a brewed hojicha tea, a touch of golden maple syrup makes for the perfect addition to a warm latte. Pure maple syrup and hojicha pair beautifully in both desserts and beverages, and this winning flavor combination is a crowd-pleaser. Enjoy a Maple Hojicha Latte in the fall season by stirring in a tablespoon of maple syrup to your whisked hojicha, or topping your latte with maple infused foam or a generous drizzle.
Yuzu Hojicha Latte in the Winter
Yuzu zest adds a lovely tart note which is complementary to the naturally sweet hojicha. The citrus fruit has a distinct taste that may be described as similar to a lime or grapefruit. Since yuzu ripens in November and December, winter is the perfect time to enjoy the fresh fruit in your latte. Add a touch of sunshine to your winter with sweet yuzu marmalade or a sprinkle of yuzu zest to create a Yuzu Hojicha Latte.
Floral Hojicha Latte in the Spring
As the warm spring sun envelopes the earth, new blooms awaken and delight with both their color and scent. Some May flowers may even be used to transform foods and drinks. A light sprinkle of cherry blossoms, rose petals, or lavender buds can enhance the traditional hojicha latte. Prepare a Floral Hojicha Latte in the spring season by lightly crushing dried flower petals, and then sprinkling them on top of your layer of latte foam.
Iced Vanilla Hojicha Latte in the Summer
An Iced Vanilla Hojicha Latte is the perfect cold drink for a hot summer day. The vanilla milk is reminiscent of a latte float, but is much healthier than a scoop of ice cream or even a dollop of whipped cream. Try an Iced Vanilla Hojicha Latte in the summer season by replacing your go-to milk with 180 ml of sweetened vanilla flavored milk.