Hojicha latte recipe with matcha whisk, powder, and glass of iced drink

How to Make a Smooth and Aromatic Iced Hojicha Latte

Hojicha latte has become a popular drink in cafés around the world. Unlike matcha, hojicha is made from roasted green tea, which gives it a warm, nutty aroma and a naturally smooth flavor with very little bitterness. When combined with milk, it creates a comforting and well-balanced drink.

Although the recipe is simple, a few small techniques can greatly improve the texture, aroma, and visual appearance of the latte. In this guide, we will walk through how to make a smooth iced hojicha latte and explain the reasoning behind each step.

Ingredients

  • 4 g hojicha powder

  • 50 ml hot water

  • 150 ml whole milk (or full-fat milk)

  • 10–15 ml gum syrup (or simple syrup)

  • Ice

Step-by-Step Instructions

1. Sift the hojicha powder

Add 4 g of hojicha powder into a bowl using a tea strainer.

Sifting the powder helps prevent clumps and allows the hojicha to dissolve more easily. This results in a smoother and more pleasant mouthfeel.

2. Add hot water

Pour 50 ml of hot water into the bowl.

Hojicha develops its aroma best with hot water, which helps release its characteristic roasted fragrance and deeper flavor.

3. Whisk until smooth

Use a bamboo whisk (chasen) or a small whisk to mix the hojicha powder until it is fully dissolved and smooth.

Unlike matcha prepared for tea ceremony, foam is not necessary here. The goal is simply to create a smooth hojicha base.

Preparing the Latte

4. Add milk to a glass

Pour 150 ml of whole milk into a glass.

Whole milk or full-fat milk works best because the higher fat content creates a richer and creamier texture.

If whole milk is not available, adding a small amount of heavy cream can make the drink smoother and more indulgent.

5. Add syrup and ice

Add 10–15 ml of gum syrup and ice to the milk.

Adding the syrup and ice first slightly increases the density of the milk. This helps create a beautiful layered effect when the hojicha is poured.

6. Pour the hojicha over the ice

Slowly pour the prepared hojicha onto the ice.

When the hojicha hits the ice first, the liquid disperses gently and stays on top of the milk, creating a clean two-layer hojicha latte.

Why These Small Techniques Matter

Although the recipe is simple, small details can make a big difference.

  • Sifting the powder prevents clumps and improves texture

  • Using hot water enhances hojicha’s roasted aroma

  • Adding ice and syrup first helps create a beautiful layered drink

  • Pouring onto the ice keeps the layers clean and visually appealing

These small techniques help create a hojicha latte that is not only delicious but also visually elegant.

Final Thoughts

Hojicha latte is a wonderful way to enjoy Japanese roasted tea in a modern style. Its smooth flavor, low bitterness, and comforting aroma make it a favorite among both tea lovers and coffee drinkers.

With just a few simple techniques, you can create a hojicha latte that is rich, smooth, and beautifully layered — just like the ones served in specialty cafés. 🍂🥛

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