Save Last winter, I stumbled upon hojicha at a tiny tea shop tucked between two bookstores, and the clerk described it as "green tea that learned to relax." That phrase stuck with me, so when I got home, I started experimenting with turning it into a latte. My first attempt was grainy and bitter, but after a few tries, I discovered that whisking the powder with boiling water first changed everything. Now this drink is my quiet morning ritual, especially when I need calm instead of a jolt.
I made this for my partner on a rainy Sunday morning, and they actually asked for the recipe instead of coffee. Watching them close their eyes after that first sip told me I'd found something worth keeping in rotation.
Ingredients
- Hojicha powder: This roasted green tea has a toasty, almost nutty depth that regular matcha doesn't have. Start with one teaspoon and adjust based on how strong you like your tea.
- Boiling water: Hot water is essential for dissolving the powder completely and creating that silky mouthfeel you want.
- Plant milk: Oat and soy milk create the creamiest body, though almond milk works if that's what you have. The steaming process matters as much as the choice itself.
- Pure vanilla extract: Don't skip the quality here; cheap vanilla tastes hollow, and you'll taste the difference in such a simple drink.
- Maple syrup: Use it sparingly to let the hojicha shine, or go heavier if you want a dessert-like beverage.
Instructions
- Dissolve the hojicha:
- Pour boiling water into your mug and sprinkle the hojicha powder in slowly while whisking constantly. You'll feel the powder transform from grainy to silky as the water incorporates it, and a light foam will form on top.
- Steam your milk:
- Heat the plant milk in a small saucepan over medium heat or use a milk frother, watching for small wisps of steam rising from the surface. Don't let it boil, or it'll taste scalded and lose its natural sweetness.
- Add vanilla and sweetness:
- Stir the vanilla extract and sweetener into the warm milk while it's still steaming so the flavors distribute evenly. Taste as you go because you can always add more but can't take it back.
- Marry the two:
- Pour the milk mixture over your prepared hojicha in a gentle, steady stream, watching the colors blend into a warm brown. The slower you pour, the better the two layers combine into something cohesive.
- Finish and serve:
- Give it a gentle stir and serve immediately while the warmth is still there. The first sip should be taken slowly, letting the flavors settle on your tongue.
Save There's something grounding about holding a warm mug of hojicha latte on a gray afternoon, the way the aroma fills the space around you without demanding attention. It became the drink I reach for when I need to think through something or simply be present without the urgency of caffeine.
The Art of Steaming Plant Milk
Steaming plant milk is different from steaming dairy, and it took me a few attempts to stop expecting the same results. Oat and soy milk create tiny, stable bubbles that feel luxurious, while almond milk sometimes separates if it gets too hot. The key is listening for the pitch of the frother to change slightly and watching for steam wisps rather than aggressively boiling the liquid. Once you master this small technique, every milk-based drink you make will taste noticeably better.
Customizing Your Cup
I've learned that vanilla extract isn't the only flavor that works here. A tiny pinch of cinnamon adds warmth, a drop of almond extract creates complexity, or even a whisper of cardamom transforms it into something almost spiced. The beauty of this drink is that it's a canvas for whatever suits your mood that day, so experiment freely and keep notes on what resonates with you.
Making It Ritual
What started as a random tea shop discovery became the drink that marks my transition into slower time. Whether it's the five-minute preparation or the ritual of steaming milk, something about this process signals to my brain that calm is coming. I've noticed friends ask for it specifically, and I've started making batches of hojicha powder to gift along with the recipe.
- Make extra hojicha powder in bulk so you always have it on hand for impulsive latte moments.
- Keep your vanilla extract in the fridge to preserve its flavor and potency over time.
- Use filtered water if your tap water is mineral-heavy, as it can dull the subtle tea flavors.
Save This latte taught me that the simplest drinks often offer the most comfort, and that five minutes of mindful preparation is never wasted time. Make one today and let yourself settle into whatever this moment needs.
Recipe FAQ
- → What does hojicha taste like?
Hojicha features a distinctively nutty, caramel-like flavor with earthy undertones. The roasting process reduces bitterness and creates a mellow, comforting taste that pairs beautifully with vanilla and creamy milk.
- → Is hojicha lower in caffeine than other green teas?
Yes, hojicha contains significantly less caffeine than other green teas. The high-temperature roasting process breaks down caffeine molecules, resulting in a beverage that's gentle enough for afternoon or evening consumption.
- → Which plant milk works best?
Oat and soy milk produce the creamiest texture and froth well when steamed. Almond milk creates a lighter, nuttier version that complements the roasted notes of hojicha.
- → Can I use vanilla bean instead of extract?
Absolutely. Split half a vanilla bean and scrape the seeds into your milk while heating. This infuses the beverage with intense vanilla flavor and adds beautiful specks throughout the drink.
- → How do I achieve maximum froth?
Use a handheld milk frother or small blender to aerate the heated milk vigorously before pouring. For barista-style results, ensure your milk is steaming but not boiling, around 150°F.
- → Can I make this iced?
Certainly. Prepare the hojicha concentrate as directed, then pour over ice and add cold plant milk. The vanilla flavor remains pronounced, and the beverage becomes refreshing for warmer weather.