How to make a Hojicha Latte: Warm or Cold
A hojicha latte starts with a smooth hojicha base: sifted hojicha powder mixed with a small amount of warm water. From there, add warm milk for a cozy roasted tea latte, or pour the hojicha over cold milk and ice for a refreshing version.
Tools You’ll Need
- Matcha bowl (chawan) — a wide bowl that gives you room to whisk
- Bamboo whisk (chasen) — used to create a smooth hojicha base
- Teaspoon or bamboo matcha scoop (chashaku)
- Fine mesh sifter — helps prevent clumps
- Kettle or hot water source
- Small measuring cup — optional, for measuring water
- For a cold hojicha latte: glass with ice
- For a warm hojicha latte: milk steamer, frother, or small saucepan
Ingredients
- 4 grams of hojicha powder, roughly 2 teaspoons
- 40 ml / 1.4 oz warm water at about 158°F / 70°C
- No thermometer? Let freshly boiled water sit for about 7–10 minutes before using.
- 6–8 oz / 180–240 ml milk of choice
- Sweetener, optional
- For a cold hojicha latte: ice
Step 1: Warm the Bowl
Pour hot water into your bowl and let it sit for 30 seconds.
At the same time, place your bamboo whisk in the warm water to soften the tines.
Discard the water and dry the bowl.
Step 2: Sift the Hojicha Powder
Place a fine mesh sifter over a small bowl or cup.
Add 4 grams of hojicha powder, about 2 teaspoons, to the sifter. Use your teaspoon to gently press the hojicha through the sifter and into the bowl.
Step 3: Add Warm Water
Pour in 40 ml / 1.4 oz of warm water at approximately 158°F / 70°C.
The main point is to avoid boiling water, which can make the hojicha taste harsher.
Step 4: Whisk or Stir
Whisk until the hojicha powder is fully blended and smooth.
You are making a concentrated hojicha base that will hold up well with milk.
Step 5: Choose Warm or Cold Milk
At this point, you have a smooth hojicha base. From here, you can make the hojicha latte warm or cold.
For a Warm Hojicha Latte
Warm and froth 6–8 oz / 180–240 ml of milk.
Optional: add sweetener to the milk before combining.
Slowly pour the warm milk into the hojicha base.
Stir gently and enjoy warm.
For a Cold Hojicha Latte
Fill a glass with ice.
Add 6–8 oz / 180–240 ml of cold milk.
Optional: add sweetener to the milk and stir before adding the hojicha.
Pour the hojicha base over the cold milk and ice.
Stir before drinking, or leave it layered for presentation.
A Note from After Tea
For the smoothest hojicha latte, mix the hojicha powder with warm water first before adding milk. This helps prevent clumps and creates a smoother, more balanced texture. Hojicha has a naturally roasted, cozy flavor that works especially well with milk.