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Iced Hojicha Latte Recipe: The "Cozy" Low-Caf Alternative

If Matcha is the energizing morning drink, Hojicha is the cozy afternoon hug. Hojicha is green tea that has been roasted over charcoal, turning the leaves a reddish-brown color and transforming the flavor from grassy to nutty, toasty, and almost chocolate-like.

Because of the roasting process, Hojicha has significantly less caffeine than Matcha or Sencha, making it perfect for later in the day. It pairs exceptionally well with Oat Milk and Maple Syrup, which enhance its natural caramel notes.

A mug of brown, frothy Hojicha latte with layers of oat milk.
Prep Time5 mins
CaffeineLow
Servings1 Latte

Ingredients

  • 1 tsp Hojicha Powder (Ensure it's powder, not loose leaf)
  • 2 oz Hot Water (80°C / 175°F)
  • 1 cup Oat Milk (Barista blend froths best)
  • 1 tbsp Maple Syrup (Pairs better than honey or sugar)
  • Ice Cubes

Instructions

1.
Sift: Hojicha powder can be denser than matcha. Sift 1 tsp into a small bowl to ensure a smooth drink without gritty lumps.
2.
Whisk: Add the hot water. Whisk vigorously in a "W" motion using a bamboo whisk or electric frother. You want a nice, dense foam on top.
3.
Sweeten: Stir the maple syrup directly into the warm Hojicha shot. Doing this now ensures it dissolves evenly.
4.
Build: Fill a tall glass with ice. Pour in the cold oat milk.
5.
Layer: Slowly pour the Hojicha mixture over the milk. Watch as the dark roasted tea swirls into the creamy oat milk. Stir and enjoy!

Powder vs. Loose Leaf

For lattes, you must use Hojicha Powder (ground tea leaves), not loose leaf tea. Loose leaf is for steeping; powder is for dissolving/suspending in milk. If you only have loose leaf, you'll need to brew a very strong concentrate instead. Learn more about the difference in our Hojicha Expert Guide.

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