Hojicha Cappuccino (Printable Version)

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

# What You'll 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

# Directions:

01 - Bring 1 cup of filtered water to a gentle simmer. Add hojicha tea leaves or tea bags and steep for 3 to 4 minutes, then strain or remove the bags.
02 - While tea steeps, heat milk in a small saucepan or 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 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.

# Additional Tips::

01 -
  • It delivers that cozy cappuccino ritual without the coffee crash, perfect for afternoon sipping.
  • The toasty, almost caramel-like flavor of hojicha feels indulgent but comes together in under ten minutes.
02 -
  • Hojicha is already roasted, so you cannot steep it too long like regular green tea—it simply won't become bitter, but three to four minutes is the sweet spot where flavor peaks.
  • The milk matters more than you'd think; if it's too hot or whipped too aggressively, the foam deflates within seconds, so gentle heat and a light hand make all the difference.
03 -
  • Make hojicha concentrate the night before by steeping double the tea in half the water, then refrigerate; in the morning, simply reheat, add fresh milk, and you have a faster cappuccino.
  • If your foam keeps deflating, your milk was too hot or your steam wand too aggressive—treat the process like you're building something delicate, not conquering it.
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