Hojicha Cortado Japanese Roasted Tea

The first time I encountered hojicha, I was in a tiny Tokyo café tucked away from the rain. The roasted, nutty aroma hit me before I even took a sip, and I knew this wasnt like any green tea Id tried before. Now, whenever I brew those caramel colored leaves, that cozy afternoon comes flooding back. A cortado style drink felt like the perfect way to highlight hojicha naturally creamy qualities.

Last winter, when my sister visited during the snowiest week wed seen in years, I made her one of these instead of her usual latte. She texted me the next morning saying shed dreamt about it, which is basically the highest compliment someone can give a warm drink. Now its our thing whenever she comes over.

Ingredients

• 2 teaspoons hojicha loose leaf tea: The loose leaves give you better flavor extraction than bags, but either works beautifully
• 120 ml water: Keep it just under boiling so you dont scorch the delicate roasted leaves
• 120 ml whole milk or plant based milk: Oat milk mimics the creaminess of dairy incredibly well

Instructions

Brew your tea:

Heat water to about 90°C, pour over hojicha leaves, and let steep for 2 to 3 minutes until the liquid turns a warm amber brown

Steam your milk:

While tea steeps, heat and froth your milk using a steamer or stovetop whisk method until you have nice microfoam

Combine and serve:

Pour equal parts brewed hojicha and steamed milk into your favorite heatproof cup, then spoon any remaining foam on top

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This recipe has become my go to when I want something special but dont want to fuss around. Theres something about the ritual of measuring equal parts that makes the whole experience feel intentional.

Choosing Your Milk

After testing nearly every milk option, oat milk consistently creates the most latte like texture and subtly sweet flavor that complements the roasted tea. Soy milk comes in second if you prefer something more neutral.

Temperature Matters

The sweet spot for hojicha is lower than you might expect, and I ruined a few batches before learning this lesson. Your water should be hot enough to extract flavor but not so hot that it brings out harshness.

Making It Your Own

Once you have the basic technique down, the variations are endless and fun to experiment with. A tiny pinch of cinnamon or a dusting of hojicha powder on top makes it feel extra special.

• Add honey or maple syrup if you like your drinks on the sweeter side
• Try a vanilla bean in your milk while heating for subtle depth
• Double the recipe and share it with someone you really like

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Theres something profoundly comforting about holding a warm cup, especially when its something youve taken the time to make just right. Hope this becomes part of your quiet moments too.

Recipe FAQs

→ What makes hojicha different from other green teas?

Hojicha is roasted Japanese green tea, giving it a deep reddish-brown color and distinct nutty, caramel flavor profile with lower caffeine content compared to other green teas. The roasting process removes bitterness while creating rich toasty notes that pair beautifully with milk.

→ What's the ideal water temperature for brewing hojicha?

Brew hojicha at approximately 90°C (195°F), just below boiling point. This temperature extracts the roasted flavors fully without scorching the leaves or bringing out excessive bitterness. Using water that's too hot can make the beverage taste astringent rather than smooth.

→ Can I use plant-based milk alternatives?

Absolutely. Oat milk creates an especially creamy texture similar to dairy, while soy milk froths well and adds protein. Almond milk offers a lighter option with subtle nutty notes that complement the roasted tea flavors. Choose unsweetened varieties to let the hojicha shine.

→ How do I achieve the perfect milk foam without a steamer?

Gently heat your milk in a saucepan until hot but not boiling, then whisk vigorously by hand or use an immersion blender to create froth. Alternatively, shake warm milk in a sealed jar for 30-60 seconds, then pour immediately. The goal is creating microbubbles for that silky cortado texture.

→ What's the difference between a cortado and other tea lattes?

A cortado maintains equal parts tea and milk (1:1 ratio), creating perfect balance without overwhelming the tea's character. Unlike lattes with more milk or macchiatos with less, the cortado lets the roasted hojicha flavors remain prominent while the milk enhances smoothness and adds creamy texture.

→ Can I make this ahead and reheat?

For best results, prepare hojicha cortado fresh to maintain optimal foam texture and temperature balance. However, you can brew the tea concentrate in advance and refrigerate. When ready to serve, reheat gently and steam fresh milk. Avoid reheating already mixed drinks as the texture becomes watery and separation may occur.