Hojicha Flat White

My tiny Tokyo apartment had paper thin walls, which meant I learned my neighbors morning routine through the comforting hiss of their milk frother every day at 7 AM. That persistent steam wand sound became my alarm clock, and eventually, my curiosity led me to ask about their ritual. They introduced me to hojicha flat whites, and suddenly my mornings transformed from groggy stumbling into something I genuinely anticipated. The roasted tea fragrance wafting through the building was better than any coffee shop could manage.

Last winter, during that week when everything felt gray and heavy, I made these for my roommates when they were both fighting terrible colds. We sat wrapped in blankets watching steam curl off our mugs, and somehow that simple act of warming up together made everything feel manageable again. Now whenever I smell hojicha steeping, Im back in that cozy living room, feeling grateful for small comforts.

Ingredients

• Hojicha tea: The roasted, caramelized leaves are what give this drink its signature depth, and Ive found that loose leaf tends to steep more evenly than tea bags
• Hot water: 90°C is perfect, slightly cooler than boiling water, which prevents any bitter notes from emerging
• Whole milk: Creates the silkiest microfoam, though oat milk surprisingly steams up beautifully if you need a dairy free option
• Sweetener: Honey complements the natural toasty notes, but honestly, the tea stands on its own if you prefer unsweetened

Instructions

Steep the hojicha concentrate:

Let those roasted leaves dance in hot water for 3 to 4 minutes, then strain them out while the liquid is still vibrant and aromatic

Heat and froth your milk:

Warm the milk until its steaming hot but not bubbling over, then use whatever frothing method you have until it develops that velvety microfoam texture

Build your base:

Pour that gorgeous amber concentrate into your favorite mug, adding sweetener now if you want it to dissolve completely into the tea

Combine with care:

Gently pour the foamed milk over the hojicha, watching as the white cream creates these beautiful patterns against the amber tea

Serve immediately:

This drink is best when its still piping hot, so take that first sip right away while the texture is at its silkiest

Save to Pinterest

The first time I served this to my coffee purist friend, she took one skeptical sip and immediately asked for the recipe. There is something about the way the roasted tea notes play with the creamy milk that converts even the most devoted espresso drinkers.

Getting That Cafe Style Foam

I spent months frustrated with my milk frothing technique until someone finally told me that the angle matters as much as the tool. Tilting your frother at a 45 degree angle and keeping it just below the surface creates that microfoam texture that looks professionally done.

Adjusting the Tea Strength

Some days I want my hojicha pronounced and nearly chocolatey, while other times I prefer it more subtle and tea forward. The beauty of this recipe is that you can easily customize the concentrate strength by tweaking either the steeping time or the amount of tea leaves.

Making It Your Own

This base recipe is incredibly forgiving and welcomes experimentation. Once you have the technique down, try these variations to keep your morning ritual interesting.

• A drop of vanilla extract mixed into the hot milk adds a lovely sweetness without using sugar
• A pinch of cinnamon dusted on top creates this beautiful spiced aroma as you drink
• Using half and half instead of milk makes it incredibly rich for a special weekend treat

Save to Pinterest

There is something meditative about the ritual of making this drink, from measuring the tea to watching the milk foam rise, that grounds my entire morning before it really begins.

Recipe FAQs

→ What makes hojicha different from regular green tea?

Hojicha is roasted green tea leaves, resulting in a reddish-brown brew with lower caffeine and distinct nutty, toasty, caramel-like flavors unlike the grassy notes of standard green tea.

→ Can I make this without a milk frother?

Yes. Heat milk in a saucepan until steaming, then transfer to a sealed jar and shake vigorously for 30-60 seconds until frothy, or use a whisk to create foam manually.

→ What milk works best for hojicha flat white?

Whole milk creates the creamiest microfoam, but oat milk froths exceptionally well for dairy-free versions. Almond and soy milk also work, though foam may be less stable.

→ How do I adjust the strength?

Steep hojicha longer for a bolder flavor or reduce steeping time for lighter taste. You can also increase tea quantity while keeping water amount the same.

→ Is this suitable for serving hot or cold?

While traditionally served hot, you can pour over ice for an iced version. Froth cold milk or skip frothing entirely for a refreshing cold beverage alternative.

→ What's the ideal water temperature for hojicha?

Hojicha brews best at 90°C (195°F). Boiling water can scorch the leaves, while water that's too cool may not extract the full roasted flavor profile.