If you’re looking for something different from your usual green tea—something softer, warmer, and less grassy—Hojicha is a tea worth discovering.
What sets Hojicha apart is its toasted aroma, nutty sweetness, and gentle smokiness. Its flavor is often compared to coffee, which also makes it a natural choice for lattes.
When paired with milk, Hojicha’s roasted character becomes even more rounded and comforting. The result is a drink that feels creamy, mellow, and deeply satisfying without being heavy. If you’re craving something smooth and soothing, a Hojicha latte strikes the perfect balance.
In this guide, we’ll walk through the basics of making a Hojicha latte, using both Hojicha powder and loose-leaf Hojicha, so you can easily adjust the ratios to suit your own taste.
What Is Hojicha?
Hojicha is a Japanese green tea that is roasted at high temperatures, traditionally over charcoal (though today roasting ovens are more common). It is typically made from tea leaves, stems, and twigs.
The roasting process gives Hojicha its signature reddish-brown color and its warm, caramel-like aroma. Unlike most green teas, Hojicha has very little bitterness or astringency, making it especially approachable—even for those new to tea.
Does Hojicha Contain Caffeine?
Hojicha is naturally very low in caffeine.
Roasting significantly reduces the caffeine content of the tea, which makes Hojicha an ideal option for anyone looking to cut back on caffeine. It’s also a tea you can comfortably enjoy in the evening without worrying about sleep.
If you’re new to Hojicha, our Ultimate Guide to Hojicha explores its background, flavor profile, and variations in more detail.
Basic Ingredients for a Hojicha Latte
A Hojicha latte only requires three basic ingredients:
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Hojicha (powder or loose leaf)
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Milk
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A sweetener of your choice
Both loose-leaf Hojicha and Hojicha powder work well, but for lattes, Hojicha powder offers the most convenience and consistency. We recommend choosing a high-quality Japanese Hojicha, as good roasting technique makes a noticeable difference in aroma and smoothness.
Which Milk and Sweetener Work Best?
One of the joys of making a Hojicha latte is how forgiving it is. Almost any milk or sweetener can work, so feel free to experiment.
Our personal favorite combination is whole milk with brown sugar. The caramel notes of brown sugar pair beautifully with Hojicha’s roasted character and add depth without overpowering the tea.
If you prefer a naturally sweeter latte, oat milk is a great option. Since it already contains natural sugars, you may need little to no added sweetener. Other popular choices include maple syrup, honey, or agave—each bringing a slightly different nuance to the cup.
What About Iced Hojicha Lattes?
Iced Hojicha lattes are just as enjoyable, but one detail matters:
not all sweeteners dissolve easily in cold liquids.
Granulated sugars may struggle to dissolve in cold milk. Liquid sweeteners like maple syrup or honey work best. Brown sugar powder can also dissolve with thorough stirring.
Choosing the Right Hojicha Powder
For lattes, we recommend using Japanese-made Hojicha powder.
The quality of Hojicha depends heavily on roasting technique and tea craftsmanship. A good Hojicha powder should have a clean roasted aroma, a soft nutty sweetness, and no harsh bitterness.
Easy Hot Hojicha Latte Recipe
There are two simple ways to prepare a Hojicha latte with powder:
Method 1: Layered Latte
Prepare a concentrated Hojicha “shot” separately, then pour it over sweetened milk for a layered look.
Method 2: Fully Mixed Latte
Mix everything together for a quicker, no-fuss drink.
Below, we’ll demonstrate the layered method.
How to Mix Hojicha Powder with Water
Our preferred approach is to make a concentrated Hojicha shot first.
You can do this by:
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Whisking with a bamboo whisk
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Or shaking the powder and hot water in a sealed bottle until smooth
Layered Hojicha Latte Recipe
Ingredients
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2 tsp Hojicha powder
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6 oz / 180 ml milk
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2 oz / 60 ml hot water (about 90°C / 190°F)
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1 tsp brown sugar (or sweetener of choice)
Instructions
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Sift the Hojicha powder into a small bowl.
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Add hot water and whisk until smooth, or shake in a bottle for about 30 seconds.
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Heat the milk to about 65°C / 150°F and stir in the sweetener. Froth if desired.
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Pour the milk into a glass, then gently add the Hojicha shot on top.
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Enjoy your warm, comforting Hojicha latte.
