Hojicha Flat White (Print Version)

Aromatic roasted Japanese green tea blended with silky steamed milk for a warm, nutty beverage experience.

# What You'll Need:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea or tea bags
02 - ½ cup hot water at 195°F

→ Milk

03 - ½ cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup (optional)

# How to Make It:

01 - Steep hojicha tea leaves or tea bags in ½ cup hot water maintained at 195°F for 3 to 4 minutes. Strain and discard the leaves or remove tea bags completely.
02 - Heat milk until steaming but not boiling. Froth using a steam wand, electric frother, or by vigorously shaking in a sealed jar until fine microfoam forms throughout.
03 - Pour hojicha concentrate into a pre-warmed cup. Add sweetener if desired and stir thoroughly to dissolve completely.
04 - Gently pour microfoamed milk over hojicha concentrate, aiming for a smooth blend with a creamy top layer. Serve immediately.

# Additional Tips::

01 -
  • It tastes like a hug feels—toasty, velvety, and surprisingly complex for something so simple to make.
  • Hojicha gives you all the warmth of coffee without the jitters, plus that secret umami depth that makes people ask what you're drinking.
02 -
  • Milk temperature is everything—if it's too hot, the froth collapses into flat bubbles within seconds, so pull it off heat the moment you hear that gentle whisper from the wand.
  • The hojicha concentrate needs to cool for just one minute before the milk hits it, otherwise the heat will cook off that delicate roasted fragrance you've worked to create.
03 -
  • Pre-warming your cup is not a small detail—it means your finished drink stays at the perfect drinking temperature for the entire first half, instead of cooling too quickly.
  • Loose leaf hojicha creates a slightly richer concentrate than tea bags, so if you upgrade, you might want to steep just slightly less to avoid over-steeping.
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