Hojicha Latte Recipe: Roasty, Smooth and Easy to Make

Hello from ICHIZEN. If you have ever made a hojicha latte at home and wondered why it tasted a little too thin, you are not alone.

The simple answer is this: make the tea part stronger than you would for drinking it plain. With powder, dissolve it well in a small amount of hot water first. With loose leaf hojicha, brew a concentrated infusion before adding milk.

What does a hojicha latte taste like?

A hojicha latte combines the roasted aroma of Japanese green tea with the soft sweetness of milk. Instead of the vivid green color of matcha latte, it has a gentle beige to light brown tone.

The flavor often feels nutty, toasty, and lightly caramel-like. It is usually mellow in bitterness, and a small amount of sweetener can make the roasted aroma feel rounder.

If you would like to compare the two teas more closely, our guide to hojicha vs matcha may be helpful.

The basic hojicha latte with powder

Hojicha powder is the easiest way to make one cup quickly. It is practical for mornings, and it lets you adjust the strength with little effort.

Hot hojicha latte

• Hojicha powder: 1 to 1.5 teaspoons, about 2 to 3 g
• Hot water: 30 ml
• Milk: 150 to 180 ml
• Sweetener: 1 to 2 teaspoons, optional

Add the powder to a cup, then pour in the hot water little by little. Stir or whisk until smooth, then add warmed milk and mix gently.

If the drink tastes powdery, try making a paste first with just a little water. Once it is smooth, add the rest of the water and milk.

Iced hojicha latte

For an iced latte, use a slightly stronger base because the ice will dilute the drink. Dissolve 2.5 to 3 g of hojicha powder in 20 to 30 ml of hot water, then pour it over cold milk and ice.

If you add the milk first and pour the hojicha over it, you may get a soft layered look before stirring. It is a small pleasure, especially when you are making it slowly.

Making hojicha latte with loose leaf tea

Loose leaf hojicha can give a beautiful roasted aroma. The key is to brew it more strongly than a regular cup of tea, because milk softens the flavor.

Hot loose leaf version

Use about 6 g of hojicha leaves with 80 ml of hot water. Brew at around 90 to 100°C for 2 to 3 minutes, then combine with 120 to 150 ml of warmed milk.

Leaving the leaves too long can bring out roughness rather than more aroma. If you want a stronger latte, it is usually better to increase the tea leaves slightly next time.

Iced loose leaf version

For iced hojicha latte, brew 6 g of leaves with 60 to 70 ml of hot water. Pour the concentrated tea over ice to cool it quickly, then add 120 to 150 ml of cold milk.

On days when you use more ice, make the tea base a little stronger. If you prefer a softer, milkier drink, increase the milk instead.

Which milk works well?

Dairy milk gives body and softness. Low-fat milk feels lighter. Oat milk can add a grain-like sweetness, while soy milk often gives a gentle finish.

The same basic thinking applies to matcha drinks too. If you enjoy comparing milk choices, you may also like our article on the best milk for matcha.

For sweetness, cane sugar, honey, or maple syrup can all work nicely. Start with a small amount, because too much sweetness can hide the roasted tea aroma.

How is it different from matcha latte?

Matcha latte is made with finely powdered tea leaves and tends to have more green, umami-rich, and gently bitter notes. Hojicha latte is centered on roastiness, so it can feel lighter and more toasty.

The preparation is different too. Matcha needs careful whisking or mixing to avoid clumps. Hojicha powder also benefits from being dissolved well, but hojicha can also be made by brewing loose leaves strongly.

About caffeine: hojicha is often considered lower in caffeine than matcha in general, but it is not caffeine-free. The amount depends on the tea, the form, and how strongly it is prepared.

Small tips for a better cup

If your hojicha latte tastes weak, strengthen the tea base rather than simply reducing the milk. With powder, increase by about 0.5 g. With loose leaf, add about 1 g next time.

If it tastes too bitter or too roasted, shorten the brewing time or add just a little sweetness. The best balance is the point where the roasted aroma and the milk feel calm together.

Start with 2 to 3 g of powder, or 6 g of loose leaf tea, and adjust from there. A hojicha latte is forgiving once you know where to begin.

FAQ

Does hojicha latte contain caffeine?

Hojicha is often described as lower in caffeine, but it is not caffeine-free. The amount depends on the tea, the powder quantity, and brewing strength, so adjust timing and serving size if needed.

Is hojicha powder or loose leaf better for latte?

Choose powder if you want convenience, and loose leaf if you want to enjoy a more aromatic brew. Powder is easy to measure, while concentrated loose leaf tea holds up well with milk.

Do I need sugar in a hojicha latte?

No, sugar is not required. You can enjoy it unsweetened, but about one teaspoon of sweetener can make the milk feel rounder and the roasted aroma softer.

Why does my iced hojicha latte taste watery?

Ice dilutes the tea and milk as it melts. Use a slightly stronger powder mix or a more concentrated loose leaf infusion, and chill the drink quickly to keep the flavor clear.