Hojicha Cappuccino (Printer-friendly)

Aromatic roasted Japanese hojicha tea meets creamy steamed milk for a smooth, toasty coffee alternative.

# What You'll Need:

→ Tea Base

01 - 2 teaspoons hojicha loose-leaf tea or 2 hojicha tea bags
02 - 1 cup filtered water

→ Milk

03 - 1 cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1-2 teaspoons honey, maple syrup, or sugar

# How To Make It:

01 - Bring 1 cup of water to a gentle simmer. Add the hojicha tea leaves or tea bags. Steep for 3-4 minutes, then strain or remove the bags.
02 - While the tea steeps, heat the milk in a small saucepan or steam using a frother until hot but not boiling. Froth the milk until creamy and foamy.
03 - Pour the brewed hojicha equally into two cups. Stir in sweetener to taste, if desired.
04 - Gently pour the steamed milk over the tea, holding back the foam with a spoon. Spoon the remaining milk foam on top for a classic cappuccino finish.
05 - Serve immediately, optionally dusted with a pinch of hojicha powder or cinnamon.

# Expert Tips:

01 -
  • The roasted, toasty notes of hojicha create a naturally comforting drink that feels like a warm embrace.
  • Perfect for coffee lovers seeking a gentler alternative with less caffeine but all the creamy satisfaction.
  • Ready in under ten minutes but tastes like something from a specialty café.
02 -
  • Overheating the milk creates a flat, unappealing texture that ruins the cappuccino experience.
  • Steeping hojicha too long brings out bitter notes that mask its naturally sweet, roasted character.
03 -
  • Invest in a good milk frother; it makes the difference between a homemade drink and something that feels professionally crafted.
  • Pre-warming your cups keeps the drink at the perfect temperature from first sip to last.
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