Save My first hojicha milkshake happened by accident on a rainy Tuesday when I was cleaning out my pantry and found a tin of hojicha powder wedged behind some cereal boxes. I'd bought it months earlier at a Japanese market, curious but uncertain how to use it. That afternoon, I decided to throw caution aside and dump some into my blender with whatever ice cream was in the freezer. What emerged was this impossibly smooth, toasty drink that tasted like autumn wrapped in cream—the kind of flavor that makes you pause mid-sip and actually think about what you're tasting.
I made a batch for my sister on her first day of a new job, thinking something warm and comforting might ease her nerves. She texted me later that the hojicha smell had actually calmed her down before her interview—which honestly surprised me until I realized that's exactly what hojicha does. It's that roasted, almost nutty aroma that tells your brain everything is going to be okay.
Ingredients
- Vanilla ice cream: Two cups gives you that rich, creamy base that lets the hojicha flavor shine without getting lost; don't skip the quality here because you'll taste the difference.
- Whole milk (or plant-based milk): One cup keeps things pourable while maintaining that lush texture, and oat milk especially adds its own subtle sweetness that plays beautifully with the tea.
- Hojicha powder: Two tablespoons is where the magic happens—this roasted green tea brings a toasty, almost caramel-like depth that transforms the whole drink.
- Whipped cream: A light, airy crown that adds visual appeal and a cloud of creaminess with every sip.
- Crushed roasted nuts: These add a satisfying crunch and echo the nutty notes of the hojicha itself.
- Extra hojicha powder: A final dusting on top makes it look intentional and reminds you what you're drinking.
Instructions
- Gather everything and chill your glasses:
- Pull your blender out and get two glasses into the freezer for a few minutes while you measure out your ingredients—this one small step keeps your shake from melting too fast.
- Combine the base:
- Pour the milk into your blender first, then add the ice cream and hojicha powder on top. This order helps prevent the powder from clumping at the bottom.
- Blend until silk:
- Start on low speed and work your way up to medium-high, blending for about one minute until everything is completely smooth and there are no visible specks of powder—the color should be a soft, creamy brown.
- Pour and top:
- Working quickly, pour the shake into your chilled glasses, then crown each one with a generous dollop of whipped cream, a light sprinkle of hojicha powder, and a handful of crushed nuts if you like. Serve immediately with a wide straw.
Save There's something almost meditative about how this drink brings together Japanese tradition and Western comfort in a single glass. My partner, who usually drinks black coffee, now asks for this by name on weekend mornings—which tells you everything about its quiet power to win people over.
The Magic of Hojicha
Hojicha is different from other tea powders you might know because it's been roasted at high temperatures, which mellows out any bitterness and brings forward warm, toasted notes that feel almost sweet. When you blend it into ice cream, those roasted flavors expand and become almost luxurious, like someone took a cup of tea and turned it into something you could eat with a spoon. The roasting process is what makes hojicha so forgiving in recipes—it works whether you're precise with your measurements or tend toward the generous side.
Playing with Plant-Based Options
The first time I made this for a vegan friend, I swapped in oat milk and dairy-free vanilla ice cream, expecting it to taste like a compromise. It didn't. The oat milk actually added a subtle richness that complemented the toasted tea notes, and the coconut-based ice cream brand I used brought just enough flavor complexity to make the drink feel full-bodied rather than thin. Since then, I've learned that dairy-free versions sometimes taste better because the plant-based options don't compete with the hojicha—they support it.
Adjusting the Flavor to Your Taste
Two tablespoons of hojicha powder is my sweet spot, but I know people who want a stronger tea flavor and others who prefer something gentler. Start with one and a half tablespoons, blend, taste, and add more hojicha powder if you want it stronger—this method has never steered me wrong. The beauty of a five-minute recipe is that you can experiment without losing much effort, and your taste buds might surprise you with what they actually prefer.
- If your shake tastes too milky, add half a tablespoon more hojicha powder and reblend for seconds.
- A squeeze of honey or a splash of vanilla extract can add dimension if you're using plain, unsweetened plant-based milks.
- Keep your glasses in the freezer while you're blending so the cold glass doesn't shock the drink and separate the ingredients.
Save This milkshake has become the drink I make when I want to feel like I'm taking care of myself without much fuss. It tastes like something you'd wait in line at a café to order, except it's sitting in your kitchen, ready in five minutes.
Recipe FAQ
- → What does Hojicha taste like in a milkshake?
Hojicha brings a naturally roasted, toasty flavor with earthy undertones and subtle sweetness. When blended with vanilla ice cream, it creates a comforting balance between the tea's nutty notes and creamy dairy.
- → Can I make this dairy-free?
Absolutely. Substitute vanilla ice cream with your favorite dairy-free alternative and use almond, oat, or soy milk instead of whole milk. The Hojicha flavor remains prominent regardless of the milk base.
- → How do I adjust the tea intensity?
Start with 2 tablespoons of Hojicha powder for a balanced flavor. Add more powder in ½ teaspoon increments if you prefer a stronger tea taste, or reduce slightly for a milder, creamier drink.
- → What toppings work best?
Whipped cream adds extra richness, while crushed roasted nuts complement Hojicha's toasty profile. A light dusting of additional tea powder provides visual appeal and intensifies the roasted flavor.
- → How should I store leftover Hojicha powder?
Keep Hojicha powder in an airtight container away from light, heat, and moisture. Properly stored, it maintains its roasted flavor for several months, allowing you to enjoy this comforting drink whenever the craving strikes.