Ratio & Matter
- 1½ tablespoons hojicha loose leaf tea or 1 hojicha tea bag
- 180 ml (¾ cup) hot water (about 90°C / 194°F)
- 120 ml (½ cup) milk (whole milk recommended for creaminess; oat milk works great too)
- 1–2 teaspoons sugar, honey, or maple syrup (adjust to taste)
Apparatus
- Small kettle or saucepan (for heating water)
- Small pot (if heating milk on stove)
- Mug (250–300 ml size)
- Fine mesh strainer (if using loose leaves)
- Milk frother / whisk (optional, for foam)
- Spoon
Make a smooth and creamy hojicha latte at home with simple ingredients, easy steps, and clear preparation guidance for one serving.
The Process
Heat the Water: Heat water to about 90°C (not fully boiling). If you boil it, let it sit for about 1 minute before using. This keeps the roasted tea flavor smooth and not bitter.
Brew the Hojicha: Add hojicha leaves or tea bag into your mug. Pour 180 ml hot water over the tea. Steep for 3–4 minutes. Remove tea bag or strain leaves. Do not over-steep because it can slightly change the taste.
Heat the Milk: Warm 120 ml milk in a saucepan over medium-low heat. Do not let it boil. You may also microwave for 30–45 seconds until hot.
Froth the Milk (Optional but Recommended): Use a milk frother or whisk to create light foam. Frothing for about 15–20 seconds gives your homemade hojicha latte a café-style texture.
Sweeten: Add 1–2 teaspoons sugar, honey, or maple syrup into the brewed tea and stir well.
Combine: Pour warm milk into the hojicha tea. Add foam on top if prepared. Stir gently and enjoy your creamy hojicha latte at home.