Hojicha Cortado Roasted Tea (Print)

Aromatic roasted hojicha meets silky steamed milk for a perfectly balanced Japanese fusion beverage.

# Components:

→ Tea

01 - 2 teaspoons hojicha loose leaf tea or 1 hojicha tea bag
02 - ½ cup water, just below boiling (approximately 195°F)

→ Milk

03 - ½ cup whole milk or plant-based milk alternative

# Directions:

01 - Heat water to just below boiling, approximately 195°F, using a kettle or saucepan.
02 - Add hojicha tea leaves or tea bag to a teapot or infuser. Pour hot water over the tea and steep for 2 to 3 minutes. Strain or remove the tea bag.
03 - While the tea steeps, steam the milk until hot and frothy. If you do not have a steamer, gently heat milk on the stovetop and whisk until frothy.
04 - Pour the brewed hojicha into a heatproof cup, approximately ½ cup. Add the steamed milk in equal proportion, approximately ½ cup, holding back the foam with a spoon. Spoon the froth on top if desired.
05 - Serve the hojicha cortado immediately while hot.

# Expert Advice:

01 -
  • It delivers a rich, roasted tea flavor that pairs beautifully with creamy milk.
  • The recipe is easy to prepare in just 10 minutes using simple tools.
  • It is naturally vegetarian and gluten-free, with easy options for plant-based adaptations.
02 -
  • Ensure your water is just below boiling (90°C/195°F) to perfectly extract the roasted tea flavor without bitterness.
  • Hold back the foam with a spoon while pouring the milk to maintain the traditional cortado ratio, then add the foam last.
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