Hojicha Flat White (Printer-friendly)

Aromatic roasted Japanese tea meets velvety microfoam for a smooth, nutty beverage experience.

# What You'll Need:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea or 2 tea bags
02 - ½ cup hot water at 195°F

→ Milk

03 - ½ cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup optional

# Directions:

01 - Steep hojicha tea leaves or tea bags in ½ cup hot water at 195°F for 3 to 4 minutes. Strain and discard the leaves or remove tea bags.
02 - Heat the milk until steaming but not boiling. Froth the milk using a steam wand, frother, or by shaking in a jar until you achieve a fine microfoam.
03 - Pour the hojicha concentrate into a pre-warmed cup. Add sweetener if desired and stir to dissolve.
04 - Gently pour the microfoamed milk over the hojicha, aiming for a smooth blend and a creamy top.
05 - Serve immediately. Dust with a pinch of hojicha powder or cinnamon for garnish if desired.

# Expert Advice:

01 -
  • It's a gentle morning ritual that tastes like comfort without the jitters from caffeine overload.
  • The roasted, almost caramel-like depth of hojicha pairs with creamy milk in a way that feels indulgent but stays light.
  • Takes barely ten minutes, but feels like you've taken time for yourself.
02 -
  • Temperature matters more than you'd think, boiling water really does wreck the delicate toasted flavors that make hojicha special.
  • Getting microfoam right takes practice, but even imperfect bubbles taste good, so don't stress if your first attempt isn't Instagram-perfect.
03 -
  • Pre-warm your cup with a little hot water before you pour everything in, this keeps the drink hot longer and makes the flavors taste brighter.
  • If you can't find loose hojicha tea, quality tea bags work fine, just squeeze them gently when you strain to get the last bit of flavor out.
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