Hojicha Latte

Before you start

Hojicha is Japanese green tea that has been roasted over high heat, turning the leaves a reddish brown and replacing grassy flavors with toasted notes of caramel, roasted nuts and a hint of cocoa. In a latte, that flavor sits beautifully with steamed milk, making a drink that is smooth and warming without the vegetal edge of matcha.

Hojicha is usually made from later-harvest leaves and stems, which tends to make it lower in caffeine than sencha or matcha, though it is not caffeine-free. You can make the latte with hojicha powder, which whisks into a paste just like matcha, or with roasted leaves brewed into a strong concentrate. Both methods are given here; powder is quicker and gives more body.

Ingredients

• Powder method4 g (2 tsp) hojicha powder — sifted
• 45 ml (3 tbsp) water, heated to 80 to 90°C (176 to 194°F)
• Leaf method (instead of powder)6 g (about 3 tbsp) roasted hojicha leaves
• 100 ml (scant ½ cup) water, heated to 95°C (203°F)
• For both200 ml (generous ¾ cup) whole milk — or oat milk
• 10 ml (2 tsp) simple syrup, brown sugar syrup or honey — optional

Method

1. Powder method: sift the hojicha powder into a wide bowl or mug to break up clumps.
2. Add the 80 to 90°C water and whisk briskly in a zigzag motion for 20 to 30 seconds until smooth and lightly foamy, with no dry specks.
3. Leaf method: pour the 95°C water over the roasted leaves and steep for 3 minutes. Strain, pressing lightly, to get about 80 ml of dark amber concentrate.
4. Heat the milk to about 60 to 65°C (140 to 150°F) and froth it with a steam wand, handheld frother or whisk until it has a glossy microfoam.
5. Stir the sweetener into the hojicha paste or concentrate.
6. Pour the steamed milk into the mug in a steady stream, finishing with the foam on top. Dust with a pinch of hojicha powder if you like.

Tips for success

• Hojicha tolerates hotter water than most green teas. Roasting removes much of the bitterness that boiling water would draw from unroasted leaves.
• Store hojicha in an airtight container away from light and heat. Its toasty aroma fades within a couple of months of opening.
• Brown sugar or kuromitsu syrup emphasizes the caramel notes in the tea.
• For a stronger tea flavor, increase the powder to 5 g rather than reducing the milk.

Substitutions

Hojicha powder

Roasted leaves brewed strong work well, as described. Hojicha tea bags can be used: steep 2 bags in 100 ml for 4 minutes.

Whole milk

Oat milk makes a nutty, naturally sweet latte and foams well. Soy milk adds body; almond milk is thinner.

Simple syrup

Maple syrup echoes the roasted flavor. Honey works but its floral notes can compete.

Variations

Iced hojicha latte

Whisk the powder with water, pour over ice and top with cold milk. Shake with ice for a frothier drink.

Hojicha with brown sugar

Coat the glass with brown sugar syrup before adding ice and milk, then pour the hojicha on top.

Troubleshooting

The latte has gritty clumps of powder

The powder was not sifted, or not enough water was used. Sift first and whisk with a small amount of water into a paste before adding milk.

The flavor is faint

The powder may be old or the leaf brew too weak. Use fresh hojicha and steep leaves the full 3 minutes.

The milk tastes flat or scalded

It was overheated. Stop at 60 to 65°C, when the pitcher is hot but still comfortable to hold briefly.

Storage

Serve immediately after making. Hojicha leaf concentrate can be refrigerated for up to 2 days. Keep opened hojicha powder sealed and cool, and use within about 2 months for the best aroma.

Safety notes

Hojicha contains caffeine, usually less than matcha or brewed coffee. The FDA cites 400 mg per day as an amount not generally associated with negative effects for most healthy adults.