Hojicha Flat White (Printable Version)

A comforting blend of toasted hojicha and creamy microfoam milk for a smooth, nutty drink.

# What You'll Need:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea or tea bags
02 - 1/2 cup hot water at 195°F

→ Milk

03 - 1/2 cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup optional

# How To Make It:

01 - Steep hojicha tea leaves or tea bags in 1/2 cup hot water at 195°F for 3 to 4 minutes. Strain and discard the leaves or remove tea bags.
02 - Heat 1/2 cup 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 while the beverage is hot.

# Expert Advice:

01 -
  • It's the perfect bridge between tea lovers and coffee drinkers, giving you that comforting ritual without the caffeine jitters.
  • Hojicha's natural sweetness means you can skip the sugar and still feel completely satisfied.
  • Takes just 10 minutes but tastes like you've done something genuinely caring for yourself.
02 -
  • Boiling water will make hojicha taste bitter and harsh, so this is one time when precision actually matters and your kettle's temperature setting is your best friend.
  • If your microfoam separates into foam and liquid milk, you've either overfrothied or the milk wasn't hot enough; aim for that silky, flowing texture rather than stiff peaks.
03 -
  • Pre-warming your cup makes an enormous difference in how long the drink stays at that perfect temperature and how the hojicha flavor stays true.
  • If you're making this regularly, brew a larger batch of hojicha concentrate and keep it in the fridge for the next few days, then just steam fresh milk each time for that same café experience in seconds.
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