Hojicha is particularly well-suited for lattes because its roasted, caramel-like aroma becomes even rounder when combined with milk. Here is the basic preparation and a few tips.
Basic recipe: Warm Hojicha Latte
- Sift 2 g of Hojicha powder (about a heaping teaspoon) into a cup.
- Pour about 50 ml of hot water (80 to 90 degrees) over it and stir until smooth using a chasen or a small milk frother.
- Heat 150 to 200 ml of milk or plant-based drink, froth it, and pour it into the Hojicha.
- Sweeten to taste with maple syrup, honey, or sugar.
Iced Hojicha Latte
Stir the Hojicha with a little hot water until smooth, let it cool briefly, and pour it over ice cubes and cold milk. Your summer drink is ready.
Tips
- First, stir with a small amount of water to form a smooth paste, then fill up. This prevents lumps.
- Oat and almond drinks pair particularly well with the nutty notes.
- Hojicha is mild and generally contains less caffeine than Matcha, making it suitable for the evening as well.
You can find more ideas in our recipe blog, for example, Berry Hojicha Latte, Strawberry Hojicha Latte, or the Hojicha Caramel Latte on Ice.
