Hojicha Latte with Vanilla

The first time I encountered hojicha, I was in this tiny tea shop in Kyoto where the roasting aromas practically pulled you in from the street. The barista handed me a cup of this reddish-brown brew that smelled like caramel and toast, and I was completely confused because it looked nothing like the bright green matcha I was expecting. One sip later, I understood why the locals were lined up out the door. Now whenever I need a moment of calm without the caffeine jitters, I recreate that memory in my kitchen.

Last winter, during that week where it felt like everyone was sick and stressed, I started making these for my roommate before her morning meetings. She would shuffle into the kitchen looking defeated and leave holding a steaming mug like it was a lifeline. Now whenever vanilla wafts through the apartment, she instinctively asks if Im making the magic brown tea.

Ingredients

• 1 teaspoon hojicha powder: This roasted green tea has such a unique toasty flavor profile that makes it completely different from regular green tea
• 1/4 cup boiling water: Just enough to dissolve the powder into a concentrated base
• 3/4 cup plant milk: Oat milk creates the most luscious foam but soy and almond work beautifully too
• 1/2 teaspoon pure vanilla extract: This little detail transforms the entire drink into something dessert worthy
• Sweetener of choice: Start with one teaspoon maple syrup and adjust from there

Instructions

Create the tea base:

Whisk the hojicha powder with boiling water in your favorite mug until its completely dissolved and slightly frothy on top

Heat your milk:

Warm the plant milk in a small saucepan until steam starts rising but it is not quite boiling

Add the magic touches:

Stir in the vanilla extract and your sweetener of choice directly into the warm milk

Bring it together:

Pour the vanilla milk over your hojicha base and give it a gentle stir

Serve immediately:

The foam settles quickly so this is best enjoyed right away while still hot

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My dad, who is strictly a black coffee person and suspicious of anything plant based, accidentally tried one of these last month. He took a hesitant sip, paused for what felt like a full minute, and asked if I could make him another one. Now I keep extra hojicha stocked specifically for his visits.

Frothing Like a Pro

I have tried every frothing method imaginable and honestly a simple handheld milk frother gives the best results at home. Just submerge it just below the surface of the milk and let it work its magic until you have that cafe worthy foam. If you do not have one, a small whisk and some enthusiasm gets you surprisingly close to the same texture.

Playing with Temperature

In summer I have been known to pour this over ice for a chilled version that is just as comforting. The cold actually brings out different nutty notes in the hojicha and makes it feel like a sophisticated iced coffee alternative. I sometimes make a big batch of the tea concentrate ahead of time so I can just add cold milk and ice when the afternoon heat hits.

Customization Ideas

Once you have the basic method down, this becomes a template for so many variations. Sometimes I add a pinch of cinnamon along with the vanilla for extra warmth. Other days a tiny drop of almond extract makes it taste like a comforting baked good.

• A dollop of coconut cream on top creates an incredibly luxurious texture
• Adding a cardamom pod while heating the milk gives it this gorgeous aromatic quality
• A tiny pinch of sea salt helps all the flavors pop and balances the sweetness

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There is something so grounding about wrapping both hands around a warm mug and taking that first fragrant sip. Hope this little ritual brings you as many peaceful moments as it has brought me.

Recipe FAQs

→ What does hojicha taste like?

Hojicha has a distinctive toasty, nutty flavor with earthy undertones and natural sweetness. The roasting process removes bitterness, resulting in a smooth, mellow taste that's less astringent than other green teas.

→ Can I use regular dairy milk instead of plant milk?

Absolutely. While plant milk creates a lighter consistency, whole dairy milk works beautifully and produces an exceptionally creamy texture. Just adjust the sweetener since dairy naturally contains some sugars.

→ Is hojicha lower in caffeine than other green teas?

Yes, hojicha typically contains about half the caffeine of regular green tea. The roasting process breaks down caffeine molecules, making it an ideal choice for afternoon or evening enjoyment without disrupting sleep.

→ What's the best way to froth the milk?

A handheld milk frother creates the most velvety foam, but a small whisk works well too. For extra froth, blend the warm milk in a blender for 30 seconds before pouring over the tea.

→ Can I make this iced?

Certainly. Prepare the hojicha concentrate with boiling water as directed, then let it cool. Pour over ice and add cold plant milk mixed with vanilla. Adjust the sweetener since cold temperatures dull perceived sweetness.

→ How should I store hojicha powder?

Keep hojicha powder in an airtight container away from light, heat, and moisture. Properly stored, it maintains its flavor for 6-12 months. The roasted nature of hojicha makes it more stable than delicate green teas.