Iced Hojicha with Cinnamon (Print Version)

Chilled hojicha infused with creamy milk and a touch of cinnamon for a smooth, refreshing experience.

# What You'll Need:

→ Tea

01 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
02 - 2 cups water

→ Dairy and Sweetener

03 - 1 cup milk, dairy or plant-based such as oat or almond milk
04 - 1 to 2 teaspoons honey or simple syrup, optional, adjust to taste

→ Garnish

05 - 0.5 teaspoon ground cinnamon, plus extra for sprinkling
06 - Ice cubes as needed

# How to Make It:

01 - Bring 2 cups of water to a boil in a kettle or saucepan. Add hojicha tea leaves or tea bags, reduce heat, and steep for 5 minutes until fully infused.
02 - Strain the brewed tea into a heatproof pitcher and allow to cool to room temperature. For faster chilling, refrigerate for 10 minutes.
03 - Fill two drinking glasses with ice cubes, distributing evenly.
04 - Pour the cooled hojicha tea over the ice in each glass, filling approximately halfway.
05 - Stir in milk and sweetener to your desired taste preference until well combined.
06 - Sprinkle ground cinnamon over each glass and stir gently to distribute the spice throughout the beverage.
07 - Garnish with an additional pinch of cinnamon on top and serve immediately while chilled.

# Additional Tips::

01 -
  • Quick and easy to prepare in just 15 minutes
  • Perfectly balances the roasted flavor of hojicha with warming cinnamon
  • Versatile recipe that works with any type of milk
  • Less caffeine than regular green tea, making it suitable for afternoon enjoyment
  • Visually elegant with a sprinkle of cinnamon on top
02 -
  • For a café-style presentation, froth your milk before adding it to the iced tea
  • Use freshly ground cinnamon for the most aromatic experience
  • Prepare a larger batch of hojicha tea and store it in the refrigerator for up to 3 days
  • For a more indulgent version, add a small dollop of whipped cream on top
  • If using loose leaf tea, save the used leaves for a second, lighter brewing
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