Hojicha Cappuccino Creamy Roasted (Print Version)

Creamy, aromatic Japanese tea latte with roasted hojicha and steamed milk

# 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 (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.

# Additional Tips::

01 -
  • Features unique, roasted Japanese tea notes for a cozy aroma.
  • Quick and easy to prepare in just 10 minutes with common kitchen tools.
  • Naturally vegetarian and gluten-free, with easy dairy-free modifications.
02 -
  • Heat the milk until it is hot but not boiling to achieve the best froth texture.
  • Use a milk frother or whisk to create a dense, creamy foam for the top of your drink.
  • If you are sensitive to cross-contamination, double-check all ingredient labels for gluten.
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