Ingredients
The Essentials- 1 tsp Hojicha Powder (Ensure it is powder, not loose leaf)
- 60ml Hot Water (90°C / 195°F)
- 200ml Oat Milk (Pairs best with the nutty flavor)
- 1 tsp Maple Syrup (See tip below)
Optional Toppings
- Dash of Cinnamon
- Dusting of extra Hojicha powder
Nutrition per serving:
Calories: 140
Fat: 5g
Sugar: 12g
Protein: 4g
Instructions
1
Sift the Powder: Just like Matcha, Hojicha powder clumps easily. Sift 1 tsp into your mug or chawan (bowl) to ensure a smooth drink.
2
Whisk: Add the hot water. Unlike Matcha, you can use hotter water (90°C) without burning it because Hojicha is already roasted. Whisk vigorously in a "W" motion until a dense froth forms.
3
Sweeten: Stir in the maple syrup while the tea base is hot.
4
Froth & Pour: Heat your milk (steaming or using a frother). Pour the milk over the Hojicha base. If doing latte art, pour slowly into the center to raise the crema.
Expert Tip: The Maple Match
While you can use sugar, Maple Syrup is chemically the best pairing for Hojicha. The roasted, woody notes of the tea bond perfectly with the caramel notes of the maple, creating a flavor profile similar to dark chocolate or hazelnuts.
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