Pin Last summer, my kitchen felt like a sauna and I was desperate for something cooling but not cloyingly sweet. That is when Hojicha milkshake happened during a grocery store run where Japanese tea powder caught my eye. The roasted, nutty aroma of Hojicha felt perfect for swirling into vanilla ice cream. Now this drink lives in my freezer rotation year round.
My friend Asako came over last month and I made her try this creation. She grew up drinking Hojicha hot in Kyoto but had never encountered it in shake form. Her eyes widened after the first sip and she immediately asked for the recipe. That afternoon we sat on my balcony with two tall glasses, talking about how the simplest combinations often surprise us the most.
Ingredients
- 2 cups vanilla ice cream: Use a good quality vanilla bean ice cream here because the Hojicha needs that creamy backdrop to shine through
- 1 cup whole milk: Whole milk creates the velvety texture I prefer, though any milk you keep on hand will work in a pinch
- 2 tablespoons Hojicha powder: This roasted green tea powder has an earthy, slightly nutty flavor that makes this shake unforgettable
- Whipped cream: Store-bought or homemade, whatever you have time for when the craving strikes
- Crushed roasted nuts: The crunch plays beautifully with the smooth shake and echoes Hojicha is toasted notes
- Extra Hojicha powder: For dusting on top and making the drink look absolutely gorgeous
Instructions
- Blend your base:
- Add the ice cream, milk, and Hojicha powder to your blender and pulse until everything turns into a gorgeous amber-brown concoction
- Cold glasses matter:
- Pour the shake into glasses that have been chilling in the freezer for at least ten minutes
- The finishing touches:
- Swoosh some whipped cream on top, scatter your crushed nuts, and give it a light dusting of Hojicha powder before serving
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This milkshake has become my go-to when friends need comfort food but I want to serve something unexpected. There is something about that roasted tea flavor hitting creamy vanilla that makes people pause, smile, and ask what is in it. The best part is watching them try to guess the secret ingredient.
Making It Vegan
Swap the ice cream for a coconut or oat-based vanilla version and use your favorite plant milk. I have found oat milk pairs exceptionally well with Hojicha is earthy notes. The texture changes slightly but the flavor combination remains stunning.
Adjusting The Tea Flavor
Start with one tablespoon of Hojicha if you are new to this tea, then work up to two tablespoons once you know your preference. I tend to go heavy on the powder because that roasted flavor is what makes this shake special. Trust your taste buds rather than following measurements too rigidly.
Serving Suggestions
This shake pairs beautifully with lighter Japanese sweets that will not compete with its rich flavor. Mochi, dorayaki, or even a simple butter cookie make perfect companions.
- Chill your glasses in the freezer beforehand for the best experience
- Use wide straws so you get all those nutty toppings in each sip
- Double the recipe if you are serving more than two people because everyone will want seconds
Pin Now you have a milkshake that is comforting yet sophisticated, simple enough for a Tuesday but special enough for company. Happy blending.
Recipe Questions & Answers
- → What does Hojicha taste like?
Hojicha offers a distinctive roasted, nutty flavor with caramel undertones. Unlike other green teas, it has lower astringency and a naturally sweet, toasty profile that pairs perfectly with creamy vanilla.
- → Can I make this dairy-free?
Absolutely. Substitute vanilla ice cream with your favorite dairy-free alternative and use oat, almond, or soy milk. The result remains creamy and satisfying while accommodating plant-based preferences.
- → How do I adjust the tea strength?
Start with 2 tablespoons of Hojicha powder for balanced flavor. For a more intense tea presence, increase gradually to 3 tablespoons. Prefer subtler notes? Reduce to 1 tablespoon—the roasted aroma still shines through.
- → What's the difference between Hojicha and Matcha?
While both come from green tea leaves, Hojicha is roasted over charcoal, resulting in its reddish-brown color and mellow, toasty taste. Matcha remains unroasted, delivering vibrant green color and grassy, vegetal notes with higher caffeine.
- → Can I prepare this ahead of time?
This shake tastes best when freshly blended and served immediately. However, you can pre-measure ingredients and store them separately. Blend just before serving to maintain the ideal creamy texture and prevent separation.
- → What garnishes work well?
Freshly whipped cream adds luxurious texture. A light dusting of Hojicha powder reinforces the tea flavor while crushed roasted nuts like almonds or pecans provide delightful crunch and complementary nuttiness.