Hojicha Cappuccino (Print)

A creamy, aromatic beverage crafted with roasted Japanese hojicha tea and steamed milk, offering a smooth, toasty alternative to coffee drinks.

# Components:

→ 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

# Directions:

01 - Bring 1 cup of filtered water to a gentle simmer. Add the hojicha tea leaves or tea bags and steep for 3 to 4 minutes. 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.

# Expert Advice:

01 -
  • It tastes like a warm hug without the caffeine anxiety that comes with espresso.
  • You can make it in your regular kitchen without any special equipment, just patience and a whisk.
  • The whole process takes less time than waiting in a coffee line, and somehow feels more intentional.
02 -
  • Boiling water will make hojicha taste bitter and burnt, which I learned the hard way the first time I made this in a rush.
  • The difference between good foam and sad, flat milk comes down to heating the milk to just under steaming rather than scorching it.
03 -
  • If your milk won't foam, it's usually because it was too hot before frothing or not hot enough; aim for that steaming, just-barely-smoking sweet spot.
  • Buy hojicha from a good source if you can—the fresher it is, the more alive those roasted flavors taste, and it makes a real difference in the final cup.
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