Iced Hojicha Latte

The first time I tried hojicha at a tiny Japanese tea shop in Kyoto, I was confused by this reddish-brown brew that smelled like toasted caramel. The owner laughed as I took my first sip, explaining that roasting green tea transforms it into something entirely different, with almost no caffeine but so much more depth. I've been obsessed ever since, and this iced latte version has become my afternoon ritual during humid summer months when hot tea feels impossible.

Last summer, my sister visited during a heatwave and I made her these lattes on the back porch. She's not usually a tea person, but she drank two in one sitting and kept asking about the 'caramel tea' flavor. Now she texts me every time she spots hojicha at her local market, and we've turned it into a little tradition to make these whenever we're together.

Ingredients

• Hojicha loose leaf tea: Roasted green tea has this incredible toffee-like quality that's unlike any other tea, and using loose leaf gives you the most authentic flavor
• Maple syrup: Adds a subtle warmth that complements the roasted notes without overpowering them
• Vanilla extract: This is the secret ingredient that bridges the earthy tea and creamy milk together
• Milk of choice: I love oat milk for its natural sweetness, but dairy milk makes it feel like a proper dessert
• Ice cubes: Essential for that refreshing cafe-style experience

Instructions

Brew a concentrated tea base:

Steep your hojicha in hot water just below boiling for about 4 minutes, watching as the water turns this gorgeous amber color

Sweeten while warm:

Stir in the maple syrup and vanilla extract while the tea is still hot so everything dissolves beautifully

Chill completely:

Let the tea reach room temperature or pop it in the fridge because pouring warm tea over ice dilutes all those nuanced flavors

Assemble the lattes:

Fill your glasses with ice, pour in the tea, then slowly add the milk and watch the swirl patterns form

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These lattes have saved me during countless afternoon work slumps, especially when I want something comforting but don't want the jitters from coffee. There's something meditative about the ritual of brewing the tea, watching it cool, and assembling the drink that forces me to take a proper break.

Making It Ahead

I often brew a double batch of the tea base and keep it in the fridge for up to 3 days. The flavors actually develop and deepen slightly, making it even more convenient for busy weekday afternoons when I need a quick treat.

Milk Variations

After testing every milk in my kitchen, oat milk creates the creamiest texture and natural sweetness that harmonizes with hojicha's roasted profile. Coconut milk adds tropical notes while almond milk keeps it light and nutty.

Serving Suggestions

Sometimes I'll froth the milk first if I'm feeling fancy, or dust the top with a pinch of hojicha powder for that coffee shop aesthetic. On extra hot days, I blend everything with ice for a frozen version.

• Use clear glasses to show off the beautiful layered effect before stirring
• A cinnamon stick makes for an elegant stirrer and subtle spice notes
• Pair with a buttery shortbread cookie for the ultimate afternoon break

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Hope this becomes your new go-to summer drink like it has for me. There's something so peaceful about sipping something that tastes both cozy and refreshing all at once.

Recipe FAQs

→ What makes hojicha different from other green teas?

Hojicha is roasted green tea leaves that develop a deep, nutty flavor with notes of caramel and cocoa. The roasting process reduces bitterness and creates lower caffeine content compared to steamed green teas like matcha or sencha, making it perfect for afternoon drinking.

→ Can I make this latte ahead of time?

Brew and sweeten the tea base in advance and store it in the refrigerator for up to 3 days. When ready to serve, simply pour over ice and add fresh milk. Avoid storing the assembled latte as the ice will dilute the flavors.

→ What milk works best in this iced latte?

Whole dairy milk creates the creamiest texture, but oat milk provides an excellent plant-based alternative with natural sweetness. Almond and soy milk also work well, though they may create a lighter consistency. For extra richness, try frothing your milk before pouring.

→ Is the maple syrup necessary?

The maple syrup enhances the natural toasty notes of hojicha, but you can adjust the amount to taste or substitute with honey, agave, or your preferred sweetener. Hojicha has naturally lower astringency than other green teas, so you may need less sweetener than expected.

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

Use water just below boiling at approximately 90°C (195°F). Boiling water can extract bitter compounds, while water that's too cool may not fully release hojicha's rich, roasted flavors. Steep for 3-4 minutes for optimal strength.

→ Can I use hojicha powder instead of loose leaf?

Yes, whisk 1-2 teaspoons of hojicha powder into hot water until smooth, then proceed with adding sweetener. Powder creates a more concentrated flavor and slightly thicker texture, so you may want to reduce the amount slightly.