Save Experience the cozy, toasted flavors of a Hojicha Macchiato, a Japanese-inspired twist on the classic espresso drink. This soothing beverage swaps coffee for deeply roasted hojicha green tea, resulting in an earthy base topped with a velvety cloud of steamed milk foam. It is a quick and elegant drink that offers a creamy, concentrated tea experience perfect for any time of day.
Save The charm of the Hojicha Macchiato lies in its simplicity and the balance between the bold tea base and the light milk topping. Preparing this drink in a small espresso cup allows the intense aromas of the roasted tea to shine, while the single dot of foam adds just enough creaminess to soften the brew without overwhelming its distinct character.
Ingredients
- Tea Base
- 1 1/2 teaspoons hojicha loose leaf tea (or 1 hojicha tea bag)
- 150 ml (2/3 cup) hot water (about 90°C / 195°F)
- Milk
- 40 ml (2–3 tablespoons) whole milk (or oat milk for dairy-free)
Instructions
- Step 1
- Heat water to about 90°C (195°F). Place hojicha tea leaves or tea bag in a teapot or mug.
- Step 2
- Pour hot water over the tea and steep for 2–3 minutes. Remove the leaves or tea bag.
- Step 3
- Meanwhile, steam the milk using a milk frother, steam wand, or by heating and whisking until frothy.
- Step 4
- Pour the brewed hojicha into a small cup (such as an espresso cup or demitasse).
- Step 5
- Spoon a small amount of steamed milk foam directly onto the center of the tea, creating a macchiato dot.
- Step 6
- Serve immediately.
Zusatztipps für die Zubereitung
For the best flavor extraction, ensure your water is heated to approximately 90°C; water that is too hot may scorch the leaves, while cooler water may not extract the full roasted profile. When frothing the milk, aim for a thick microfoam that can hold its shape when spooned onto the surface of the tea.
Varianten und Anpassungen
This drink can easily be adapted to suit your preferences. For a vegan version, oat or soy milk are excellent substitutes that froth well and complement the roasted notes of the tea. If you prefer a sweeter beverage, you can stir a touch of honey or brown sugar into the hojicha base before adding the milk foam.
Serviervorschläge
To enhance the presentation and aroma, try dusting the top of the milk foam with a tiny bit of cinnamon or cocoa powder. Serve the Hojicha Macchiato in a pre-warmed demitasse cup alongside a small biscuit or a piece of dark chocolate for a delightful afternoon treat.
Save Simple to prepare yet deeply satisfying, the Hojicha Macchiato is a wonderful way to enjoy the art of Japanese tea in a modern cafe style. Whether you are looking for a gentle morning start or a soothing evening wind-down, this drink provides a uniquely roasted experience that is sure to become a favorite.
Recipe FAQs
- → What makes hojicha different from other green teas?
Hojicha is roasted green tea leaves, resulting in a reddish-brown brew with nutty, caramel notes and lower caffeine content compared to steamed green teas like matcha or sencha.
- → Can I make this without a milk frother?
Yes. Heat milk gently on the stove, then whisk vigorously by hand or use a handheld blender to create froth. Alternatively, shake warm milk in a sealed jar for 30 seconds.
- → What milk alternatives work best?
Oat milk creates the creamiest texture and neutral flavor. Soy milk also froths well. Coconut milk adds subtle sweetness but may separate. Almond milk produces lighter foam.
- → How do I achieve the perfect macchiato dot?
Spoon the thickest, most compact foam from the top of your frothed milk. Gently place it onto the center of your brewed tea, allowing it to float as a distinct layer.
- → Should I add sweetener?
Hojicha has natural sweetness, but honey, brown sugar, or maple syrup complement its roasted notes. Add sweetener while tea is hot so it dissolves completely before adding milk.