How to Make a Hojicha Latte at Home

The hojicha latte has grown considerably in popularity alongside matcha, and for good reason. It is warmer and less intense than a matcha latte, naturally low in caffeine, and has a nutty, caramelised quality that pairs particularly well with milk. It is also more forgiving to prepare at home, since hojicha is less temperature-sensitive than matcha and the powder dissolves more readily.

What Hojicha Latte Tastes Like

Where a matcha latte is green, vegetal, and umami-forward, a hojicha latte is warm, toasty, and slightly sweet. The roasting process that gives hojicha its character, similar in effect to the roasting of coffee or cacao, produces flavour compounds that are caramelised rather than grassy. With milk, it becomes smooth and deeply comforting, without the intensity of matcha or the acidity of coffee. It is the natural choice for an evening drink.

The Method

Sift 2 grams of hojicha powder into a small bowl or cup. Add 40 to 50ml of hot water at 90 to 95°C. Unlike matcha, hojicha can handle near-boiling water because the roasting has already transformed the temperature-sensitive compounds in the leaf. Whisk with a chasen or stir with a small whisk until smooth. The concentrate will be a warm, reddish-brown.

Heat 150 to 200ml of milk to approximately 60°C. Oat milk and dairy milk both work excellently with hojicha. Oat milk's sweetness complements the caramelised notes of the roast. Dairy milk produces a creamier, richer result. Pour the milk over the hojicha concentrate and stir to combine.

For an Iced Hojicha Latte

Make the concentrate as above with hot water. Fill a glass with ice and add cold milk. Pour the concentrate over the top and stir. The warm, toasty flavour of hojicha works surprisingly well cold, and the iced version has a distinctive amber colour that makes it visually appealing.

Sweetening

A good hojicha latte made with quality product and full-fat or oat milk rarely needs sweetener. If you prefer it sweeter, add a small amount of honey to the concentrate while it is still hot, before adding the milk, so it dissolves fully.

Which Hojicha to Use

Our Organic Hojicha from Shizuoka is a medium roast in powder form, specifically suited to both straight preparation and lattes. The medium roast preserves the depth and warmth of hojicha without the harsher notes that a dark roast can produce in milk. It is certified organic and low in caffeine, making it a practical choice for evenings and for anyone avoiding caffeine.