Roasted, mellow and cold.
Hojicha’s warm toasted character softens beautifully with cold milk and ice. This version keeps the roast clear without turning the drink overly sweet.
Iced Hojicha Latte
Whisk the roasted tea smooth.
Sift 3 g hojicha powder into a small bowl. Add 60 ml warm water and whisk until completely smooth, with no dry pockets left behind.
Round the roast while warm.
Stir in one or two teaspoons of maple syrup or honey while the tea is still warm so the sweetness dissolves evenly.
Milk first. Hojicha last.
Fill your glass generously with ice and pour in 180 ml cold milk. Float the hojicha slowly over the milk for a clean layered finish.
Stir just before the first sip.
The roast should stay present through the milk. Oat milk adds more body; a tiny pinch of sea salt can make the toasted character feel even rounder.
Serve it warm.
The exact same tea base works beautifully as a warm latte. Steam the milk, skip the ice and pour the hojicha over slowly.