Iced Hojicha with Cinnamon (Print Version)

Refreshing Japanese-style iced tea with roasted hojicha, milk, and cinnamon.

# Components:

→ Tea

01 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
02 - 2 cups water

→ Dairy & Sweetener

03 - 1 cup milk, dairy or plant-based such as oat or almond milk
04 - 1 to 2 teaspoons honey or simple syrup, optional

→ Garnish

05 - 1/2 teaspoon ground cinnamon plus extra for sprinkling
06 - Ice cubes as needed

# Directions:

01 - Bring 2 cups of water to a boil in a kettle or saucepan. Add hojicha tea leaves or tea bags, reduce heat to medium, and steep for 5 minutes to extract full flavor.
02 - Strain the tea into a heatproof pitcher and allow to cool to room temperature. For quicker chilling, refrigerate for 10 minutes until cooled completely.
03 - Fill two glasses with ice cubes, filling each glass three-quarters full.
04 - Pour cooled hojicha tea over the ice, filling each glass halfway to leave room for milk.
05 - Stir in milk and sweetener to taste, adjusting both ingredients according to personal preference.
06 - Sprinkle ground cinnamon over each glass and stir gently to incorporate the warming spice throughout the beverage.
07 - Garnish with an extra pinch of cinnamon on top and serve immediately while cold and refreshing.

# Expert Advice:

01 -
  • It tastes like a café drink but comes together in your own kitchen in under 15 minutes, no special equipment needed.
  • The hojicha's natural sweetness means you can skip honey entirely if you're watching sugar, and it still feels indulgent.
  • Cinnamon adds a gentle spice that makes this feel more sophisticated than your average iced tea.
02 -
  • Don't skip the cooling step or the ice will melt too fast and water down your tea—patience here pays off immediately.
  • If you're using loose leaf hojicha, find a fine mesh strainer; bigger holes let sediment through and make your drink cloudy.
03 -
  • If your hojicha tastes flat or weak, your water might not have been hot enough—always use a rolling boil.
  • Add a tiny pinch of salt to the tea before chilling; it brings out sweetness and makes the cinnamon pop without tasting salty itself.
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