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Whipped Hojicha Latte (Dalgona-Style)

By • Updated September 2026
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This whipped hojicha latte is the roasted-tea answer to viral Dalgona coffee: a cloud of sweet, whipped hojicha foam sitting atop cold (or hot) milk. The result is photogenic, intensely flavoured, and surprisingly easy—if you have a reliable electric hand whisk. The secret lies in whisking concentrated hojicha with sugar and a tiny splash of water until it triples in volume and holds stiff, glossy peaks.

Unlike matcha lattes, which whisk into liquid, this recipe requires powerful, sustained whisking to emulsify and aerate the mixture. Manual whisking is exhausting (and often fails); an electric hand whisk does the job in 3–4 minutes, delivering that signature café texture every time. Serve it over iced milk for a refreshing treat, or stir into hot milk for a cosy, caramel-scented cup.

Whipped Hojicha Latte (Dalgona-Style)
Prep Time5 mins
Cook Time4 mins
Servings1 Latte
DifficultyEasy

Ingredients

  • 2 tbsp Hojicha Powder (or 3 tsp finely ground roasted hojicha leaves)
  • 2 tbsp Caster Sugar
  • 2 tbsp Hot Water (just-boiled)
  • 200 ml Milk (whole, oat, or your preference)
  • Ice Cubes (optional, for iced version)
Nutrition per serving:
Calories: 168
Fat: 6g
Sugar: 26g
Protein: 7g

Instructions

1
Combine: In a medium mixing bowl, combine the hojicha powder, caster sugar, and hot water. Stir briefly with a spoon to dissolve any large clumps—the mixture will look like a thin, dark paste.
2
Whisk: Using an electric hand whisk on high speed, whisk the hojicha mixture for 3–4 minutes. The colour will lighten to a toffee-brown, the texture will thicken dramatically, and the foam will hold stiff peaks when you lift the beaters. If whisking by hand, expect 8–12 minutes of vigorous effort.
3
Prepare Milk: Pour the milk into a tall glass. For an iced latte, add a generous handful of ice cubes first. For a hot latte, gently warm the milk (do not boil) and pour into a mug.
4
Assemble: Spoon the whipped hojicha foam on top of the milk. It should sit in a thick, cloud-like layer. Serve immediately with a long spoon, so your guest can stir the foam through the milk as they drink—or sip the layers separately for contrast.

🫖 Equipment You'll Need

This recipe demands a reliable electric hand whisk to achieve the signature stiff, glossy foam. Hojicha's natural oils and the small volume of liquid make manual whisking exhausting and often unsuccessful; a powerful motor whips air into the mixture quickly and evenly, transforming a thin paste into voluminous, café-quality clouds in under four minutes.

See our electric hand whisk picks →

Expert Tip: No Hojicha Powder?

If you only have loose-leaf hojicha, grind 1 tablespoon of leaves in a spice grinder or mortar until very fine. Sift out any large fragments—they won't whisk smoothly and will leave a gritty texture.

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