Making a Hojicha Latte is one of my favorite ways to unwind, and it doesn’t require much—just a few simple steps. Here’s how I do it:
Step-by-Step Hojicha Latte
Step 1: Prepare the Hojicha Base
I start by adding about 1/2 teaspoon (1.5g) of Hojicha powder to my cup, using a chashaku.
I pour a little hot water (around 60–70°C) over the powder and whisk gently, creating a light froth.
Step 2: Sweeten with Kokutou Sugar
Next, I add a small piece of Kokutou sugar, which is a traditional Japanese black sugar. Its deep, molasses-like sweetness complements the roasted Hojicha flavor perfectly. I let it melt slowly into the warm tea.
Step 3: Add Warm Milk
I warm my milk of choice and pour it into the cup with the Hojicha base. If I have time, I froth the milk for a smooth texture, but it’s just as comforting without the froth. The milk softens the richness of the tea, making it perfectly balanced.
Step 4: Top with Hojicha Powder
I finish the latte by sifting a little more Hojicha powder over the top. It adds a subtle aroma and a delicate finish to the drink.
Step 5: Stir and Enjoy
I give it a gentle stir, letting the sugar dissolve fully, and then take a moment to enjoy the warmth before sipping. Each sip is soothing, with just the right amount of sweetness and depth.
A Final Note
While it’s not necessary to use a bamboo whisk (since Hojicha powder dissolves so easily), I like to use it because I enjoy the process of whisking. It’s a small ritual that adds a bit of calm and intention to the moment.
What is Kokutou (Japanese Black Sugar)?
Kokutou is an unrefined sugar made from sugarcane juice, primarily from Okinawa and Kagoshima, Japan. Its rich, earthy flavor pairs perfectly with the roasted taste of Hojicha, adding a smooth sweetness to the latte. If you don't have any Kokutou, try brown sugar as a replacement.
Enjoy making this Hojicha Latte as much as I do—it's a simple way to take a pause and appreciate the little moments.
