Save Embrace the comforting warmth of a Hojicha Cortado, a Japanese-inspired twist on a classic coffee favorite. By replacing espresso with the deep, nutty essence of roasted green tea, this drink offers a unique earthy sweetness that is perfect for a cozy afternoon break.
Save Hojicha is unique among Japanese teas because it is roasted in a porcelain pot over charcoal, which transforms the leaves into a rich chocolatey brown and removes the bitterness often found in green teas. This roasting process results in a smoky, caramel-like aroma that pairs exceptionally well with creamy milk.
Ingredients
- Tea: 2 teaspoons hojicha loose leaf tea (or 1 hojicha tea bag)
- Water: 120 ml (½ cup) water, just below boiling (about 90°C/195°F)
- Milk: 120 ml (½ cup) whole milk (or plant-based milk of choice)
Instructions
- Step 1
- Heat the water to just below boiling (about 90°C/195°F).
- Step 2
- Add hojicha tea leaves or tea bag to a teapot or infuser. Pour hot water over the tea and steep for 2–3 minutes. Strain or remove the tea bag.
- Step 3
- While the tea steeps, steam the milk until hot and frothy. If you dont have a steamer, gently heat milk on the stovetop and whisk until frothy.
- Step 4
- Pour the brewed hojicha into a heatproof cup (about 120 ml).
- Step 5
- Add the steamed milk in equal proportion (about 120 ml), holding back the foam with a spoon, then spoon the froth on top if desired.
- Step 6
- Serve immediately.
Zusatztipps für die Zubereitung
To get the best results, ensure your water temperature is around 90°C; boiling water can burn the tea leaves and distort the mellow roasted flavor. If you are whisking by hand, use a vigorous zigzag motion to create a stable, airy foam.
Varianten und Anpassungen
This drink is highly adaptable. For a dairy-free version, oat milk provides a fantastic creamy consistency that complements the roasted tea. If you prefer a bit of sweetness, stir in a teaspoon of honey or simple syrup before adding the milk.
Serviervorschläge
Enjoy your Hojicha Cortado fresh and hot. To enhance the presentation and aroma, garnish the top of the foam with a dusting of hojicha powder or a small pinch of cinnamon.
Save Savor every sip of this elegant beverage, which perfectly captures the harmony of Japanese tradition and modern cafe culture. It's a delightful way to elevate your daily tea ritual.
Recipe FAQ
- → What makes hojicha different from other Japanese teas?
Hojicha is roasted green tea that develops a deep, nutty flavor profile with lower caffeine content than other Japanese varieties. The roasting process reduces bitterness and creates distinctive caramel, toffee notes that pair beautifully with milk.
- → Can I make this without a milk steamer?
Absolutely. Gently heat your milk on the stovetop until hot but not boiling, then whisk vigorously to create froth. Alternatively, use a French press by pumping the plunger repeatedly, or shake warm milk in a sealed jar.
- → What's the best milk alternative for this drink?
Oat milk creates the creamiest texture and naturally sweet flavor that complements hojicha's roasted notes. Soy milk also froths well and adds protein, while almond milk provides a lighter, nuttier finish that enhances the tea's natural characteristics.
- → Why is the water temperature lower than boiling?
Water just below boiling (90°C/195°F) prevents scalding the hojicha leaves, which would extract bitterness and harsh flavors. This gentler temperature draws out the tea's naturally sweet, caramel notes while maintaining its smooth character.
- → Is this suitable for people avoiding caffeine?
While hojicha contains significantly less caffeine than other green teas due to the roasting process, it still provides a gentle energy boost. Those avoiding caffeine entirely might consider decaffeinated versions or herbal alternatives.
- → Can I make this in larger batches?
For gatherings, brew a concentrated batch of hojicha using double the tea leaves, then refrigerate. When ready to serve, heat individual portions and steam fresh milk for each person to maintain optimal texture and temperature.