Save A friend handed me a cup of hojicha cappuccino at a small café in Tokyo, and I took one sip before asking what magic was happening in that bowl. The warmth, the toasty depth, the silky milk dancing with something that tasted like caramel and earth at once—it was nothing like the bitter coffee drinks I'd been ordering for years. By the time I got home, I'd already decided to figure out how to make it myself, armed with nothing but curiosity and a milk frother I'd been meaning to use.
I made this for my mom on a quiet Sunday, and she sat at the kitchen counter watching the milk foam rise like she was witnessing something sacred. She took a careful sip, closed her eyes, and said it tasted like the kind of drink that makes you forget you have somewhere to be. That's when I knew I'd nailed it.
Ingredients
- Hojicha loose-leaf tea or bags (2 teaspoons or 2 bags): This roasted green tea is the soul of the drink—look for a good quality brand because it's doing all the heavy lifting flavor-wise, and you'll taste the difference between a delicate nutty note and something flat and ashy.
- Filtered water (1 cup or 240 ml): Use filtered if you can, because any chlorine or mineral taste will compete with the hojicha's subtle roasted character.
- Whole milk or oat milk (1 cup or 240 ml): Whole milk creates that luxurious mouthfeel, but oat milk froths beautifully too and adds a gentle sweetness that complements the tea without overshadowing it.
- Honey, maple syrup, or sugar (1–2 teaspoons, optional): Add sweetener only if you want it, because the hojicha itself carries a soft caramel sweetness that doesn't always need backup.
Instructions
- Brew your hojicha tea:
- Bring water to a gentle simmer—not a rolling boil, which can make the tea taste bitter—then pour it over your hojicha and let it steep for three to four minutes. You'll notice the water turning a warm amber color with that distinctive toasty aroma filling your kitchen.
- Heat and froth the milk:
- While the tea steeps, warm your milk in a small saucepan or use a frother until it's hot but not scalding, then froth it until you have a thick, creamy foam. The milk should feel like silk in your mouth, not watery or thin.
- Combine tea and sweetener:
- Pour the brewed hojicha equally into two cups and stir in your sweetener of choice if you're using it. Taste as you go—sometimes you'll want more, sometimes the tea's own subtle sweetness is enough.
- Layer milk and foam:
- Gently pour the steamed milk over the tea while holding back the foam with a spoon, then top with that beautiful layer of milk foam. This classic cappuccino finish gives you something special to look at before you even take a sip.
- Garnish and serve:
- A light dusting of hojicha powder or cinnamon on top makes it feel intentional and pretty. Serve immediately while everything is still warm and the foam is at its peak.
Save My roommate walked into the kitchen one morning and stopped mid-step just from the smell of the hojicha brewing, asking if I was making something special. I handed her a cup five minutes later, and she disappeared into her room with it like she'd found treasure. That's when I realized this drink has a way of making ordinary moments feel a little bit ceremonial.
The Art of Frothing
A milk frother is ideal, but I've made this work with just a whisk and some serious arm movement when I didn't have one handy. The key is patience—you're not trying to create chaos, just tiny bubbles that make the milk feel airy and light. If you're using a frother, angle the steam wand just below the surface of the milk at first to incorporate air, then push it deeper as the milk heats up and expand.
Playing with Variations
Once you've made it a few times, you'll start experimenting without meaning to. I've added a splash of vanilla, tried different milk alternatives, and even experimented with a touch of cardamom because I was curious. The beauty of this drink is that it's forgiving enough to handle gentle tweaks while still staying true to what makes it special.
When to Make This
This is the drink I reach for when I want something warm but don't want the intensity of coffee, or when I'm in a mood for something that feels a little ceremonial. It's perfect on lazy mornings, during afternoon slumps, or whenever you need a moment that tastes as good as it feels. You can also serve it to guests as something unexpected and thoughtful, something they've probably never had before.
- Make it for yourself on mornings when you want to start slowly instead of hitting the ground running.
- Brew a batch for friends who think they don't like tea until they taste this.
- Keep it in your rotation as a calm alternative when regular coffee feels too heavy.
Save There's something about a well-made hojicha cappuccino that turns a regular moment into something worth remembering. Make this for yourself, make it for someone you care about, and let that toasty, creamy warmth do what it does best.
Recipe FAQ
- → What makes hojicha different from regular green tea?
Hojicha is roasted Japanese green tea, giving it a reddish-brown color and distinct toasty, caramel-like flavor. The roasting process reduces caffeine content and removes bitterness, creating a smooth, nutty profile that pairs beautifully with milk.
- → Can I make hojicha cappuccino without a milk frother?
Yes! Heat the milk in a saucepan until hot but not boiling, then whisk vigorously by hand or use a French press by pumping the plunger up and down rapidly to create foam. The texture may be slightly less airy but still delicious.
- → Is hojicha cappuccino caffeinated?
Hojicha contains less caffeine than regular green tea and significantly less than coffee due to the roasting process. One serving typically contains 20-30mg of caffeine, making it a gentler option for afternoon or evening enjoyment.
- → What milk alternatives work best in hojicha cappuccino?
Oat milk creates the creamiest, most coffee-like froth and naturally complements the toasty notes. Almond milk adds nutty undertones while soy milk provides excellent protein content and frothing capability. Coconut milk offers richness but may add subtle coconut flavor.
- → Can I prepare hojicha cappuccino in advance?
Brew the hojicha concentrate ahead and store it refrigerated for up to 2 days. Reheat gently before adding freshly steamed milk, as the foam texture is best when prepared immediately. For optimal results, make individual servings fresh.
- → What foods pair well with hojicha cappuccino?
Light pastries, butter cookies, or Japanese wagashi sweets complement the toasty notes perfectly. The beverage's subtle sweetness also pairs beautifully with chocolate desserts, almond cakes, or simple buttered croissants for an afternoon treat.