How to Make a Hojicha Latte (The Cozy, Low-Caffeine One)

If matcha is the bright, energizing side of Japanese tea, hojicha is its warm, cozy counterpart. It is roasted green tea, and that roasting gives it toasty, nutty, almost cocoa like notes and naturally lower caffeine. Turned into a latte, it is one of the most comforting drinks you can make, especially in the evening.

What hojicha is

Hojicha starts as green tea that is roasted over high heat, and that single step transforms it. The roasting brings out warm, roasty flavors with hints of caramel and cocoa, and it also reduces the caffeine, which is why hojicha is often enjoyed later in the day when a strong coffee or a bowl of matcha would keep you up. Our hojicha is roasted to bring out exactly these notes.

Why it works so well as a latte

Hojicha's toasty character pairs beautifully with warm milk, which rounds it out into something that tastes almost like a dessert, without needing much sweetness added. And because it is naturally low in caffeine, a hojicha latte is a drink you can enjoy in the evening without a second thought. It is the tea equivalent of putting on a warm jumper.

What you need

You can make a hojicha latte from loose roasted leaves or from hojicha powder. With leaves you brew a strong concentrate, with powder you whisk it much like matcha. Either way you need hojicha, milk of your choice, and something to heat and froth the milk. A small whisk or frother helps but is not essential.

Step by step

If you are using leaves, brew a strong base first: add a generous amount of hojicha to a small amount of hot water at around 90°C and steep for about a minute, so the concentrate is bold enough to stand up to milk. Strain it into your cup. Warm and froth your milk, dairy or plant based, and pour it over the hojicha base. Oat milk works especially well with those roasty notes. If you are using powder, whisk it smooth with a splash of hot water first, then add the milk.

Make it your own

Hojicha takes gentle additions nicely. A little honey or maple leans into its caramel side, and a pinch of cinnamon makes it even cozier in colder months. For summer, pour the strong hojicha base over ice and cold milk for an iced version. Adjust the strength to taste by brewing your base weaker or stronger.

That is all there is to it. Brew strong, froth milk, combine. If you love the method but want the greener, brighter version too, our guide on how to make a matcha latte at home covers that side, and you can find our roasted hojicha in the shop to get started.