Creamy Hojicha Cappuccino (Printable Version)

A creamy, aromatic Japanese tea latte with roasted hojicha and steamed milk, offering a smooth toasty alternative to coffee.

# What You Need:

→ Tea Base

01 - 2 teaspoons hojicha loose-leaf tea or 2 hojicha tea bags
02 - 1 cup filtered water

→ Milk

03 - 1 cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1 to 2 teaspoons honey, maple syrup, or sugar (optional)

# How To Make It:

01 - Bring 1 cup of water to a gentle simmer. Add the hojicha tea leaves or tea bags and steep for 3 to 4 minutes, then strain or remove the bags.
02 - While the tea steeps, heat the milk in a small saucepan or steam using a frother until hot but not boiling. Froth the milk until creamy and foamy.
03 - Pour the brewed hojicha equally into two cups. Stir in sweetener to taste if desired.
04 - Gently pour the steamed milk over the tea, holding back the foam with a spoon. Spoon the remaining milk foam on top for a classic cappuccino finish.
05 - Serve immediately, optionally dusted with a pinch of hojicha powder or cinnamon.

# Expert Tips:

01 -
  • It's the cozy drink that doesn't leave you wired, perfect for afternoons when you want something warm without the coffee crash.
  • You can make it in under ten minutes with barely any equipment, which means no excuses on busy mornings.
  • The flavor feels sophisticated and unexpected, like you're treating yourself to something special that's actually easier than it sounds.
02 -
  • The water temperature matters more than you'd think—boiling water scorches the delicate hojicha leaves and turns everything slightly bitter, so aim for a gentle simmer instead.
  • Cold milk froths better than warm milk, so pour it straight from the fridge into your saucepan and let the heat do the work rather than starting with room-temperature milk.
03 -
  • Keep your hojicha tea in an airtight container away from light and heat—it stays fresher longer and tastes noticeably better than tea that's been sitting in a cupboard for months.
  • If you're making this for guests, prepare your hojicha in a small teapot so people can admire the amber color before you add the milk, which makes the whole experience feel more intentional and special.
Return