Hojicha Tee in einer Keramikschale mit Zubehör auf dunklem Untergrund – Bio Hojicha von Health Bar aus Japan

Hot & Iced

Make your own hojicha latte

Hojicha latte is what you drink when you really want to treat yourself. Warm and caramel-like in autumn, iced and refreshing in summer – and so low in caffeine that it still works perfectly in the evening. Once you see how easy it is to make, you'll keep coming back to it.

Here are both versions – the classic hot latte and the iced version – explained step by step.

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What you need:

  • Hojicha powder (approx. 1–2 g per serving, about one level teaspoon)
  • Hot water (approx. 70–80 °C)
  • Milk or plant-based milk of your choice – oat or almond milk work especially well
  • Matcha whisk (chasen) or milk frother
  • Optional: mixing bowl
  • Optional: a pinch of cinnamon or a little vanilla
Hojicha Latte in einer Keramikschale mit cremigem Milchschaum auf Marmortisch im Sonnenlicht

Recipe 1 – Classic hojicha latte (hot)

Ingredients for 1 serving:

  • 1–2 g hojicha powder
  • 60 ml hot water (approx. 70–80 °C)
  • 150 ml milk or plant-based milk

Step 1 – Whisk the hojicha

Put the hojicha powder in a bowl or mug. Add 60 ml hot water and whisk vigorously with the chasen or milk frother until no lumps remain and a light layer of foam forms.

Step 2 – Froth the milk

Heat the milk to approx. 60–65 °C and froth it. Oat and almond milk froth especially well and complement the roasted aroma of hojicha beautifully.

Step 3 – Combine

Slowly pour the frothed milk over the whisked hojicha. If you like, add a pinch of cinnamon on top – it brings out the warm notes even more.

Tip: If you like it sweeter, add a teaspoon of maple syrup or honey straight to the hojicha and water before adding the milk.

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Recipe 2 – Iced hojicha latte

The iced hojicha latte is the perfect alternative for warm days – and one of the easiest summer drinks you can imagine. Thanks to its low caffeine content, it works well in the afternoon too.

Ingredients for 1 serving:

  • 1–2 g hojicha powder
  • 40 ml hot water (80–90 °C)
  • 150 ml milk or plant-based milk
  • Ice cubes
  • Optional: a little maple syrup

Step 1 – Whisk a concentrated hojicha

Whisk the hojicha powder with just 40 ml hot water – a little more concentrated than for the hot latte, so the ice doesn't dilute the flavour too much.

Step 2 – Prepare the glass

Fill a tall glass with ice cubes. If you like, add a little maple syrup over the ice.

Step 3 – Pour

First pour the cold milk over the ice, then slowly add the concentrated hojicha on top. You'll get a lovely colour gradient – for a few seconds, before you stir.

Tip: For an extra creamy version, briefly froth the milk first and then pour it over the ice.

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Which milk works best?

It's a matter of taste – but here's a quick guide:

Oat milk: The most popular choice. Froths well, slightly sweet and complements the roasted aroma of hojicha beautifully.

Almond milk: A little lighter, with a subtle nutty undertone that pairs well with hojicha's hazelnut note.

Coconut milk: For a more exotic version – creamy and sweet, it makes the latte noticeably richer.

Cow's milk: The classic – always works and froths most reliably.

Hojicha powder – what to look for when buying

Not every hojicha powder is the same. For a good latte you need a finely ground powder that dissolves completely and leaves nothing grainy or lumpy behind. Look for:

Origin Japan – where hojicha comes from and has the strongest tradition of quality

Organic certification – no pesticides used

Fine grind – the finer, the creamier the latte

Our hojicha powder 50 g and the hojicha sample 10 g meet all three criteria – and were chosen specifically for making lattes.

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