5 Dreamy Hojicha Drinks: Iced Latte, Moon Milk, Boba, Smoothie & Affogato

5 Dreamy Hojicha Drinks: Iced Latte, Moon Milk, Boba, Smoothie & Affogato

Hojicha — roasted Japanese green tea — has a naturally toasty, caramelly profile and a mellow caffeine level, making it ideal for both daytime refreshers and night-time wind-downs. Below you’ll find five fully written mini-recipes with exact metric measurements, low-sugar ideas, and smart pairings (dates, tahini, sesame) to match the cosy vibe.

1) Iced Hojicha Latte (Shaken, Barista-Style)

Frothy on top, silky beneath — the café classic you’ll make on repeat.

Ingredients (1 tall glass)

  • 10 g hojicha powder
  • 40 g hot water (80–90 °C)
  • 180 g cold milk (oat, dairy, or soy)
  • 6–12 g syrup or honey (optional, to taste)
  • 120 g ice cubes
  • Pinch fine salt (balances sweetness)

Method

  1. Bloom: In a jug, whisk hojicha with hot water until smooth and glossy (10–15 seconds). Add a pinch of salt.
  2. Sweeten: Stir in syrup/honey to dissolve.
  3. Shake: Add the cold milk and half the ice to a shaker jar. Pour in the hojicha concentrate. Seal and shake 10–12 seconds until foamy.
  4. Serve: Fill a tall glass with the remaining ice and strain the latte over. Optional dusting of hojicha on top.

Low-sugar tip: Replace syrup with 1–2 drops liquid stevia or 10 g date syrup for a softer sweetness.

2) Hojicha Moon Milk (Evening-Friendly)

A warm, soothing cup with gentle spices — perfect before bed.

Ingredients (1 mug)

  • 6 g hojicha powder
  • 220 g milk (oat or dairy)
  • 8 g honey or maple syrup (optional)
  • 1/8 tsp cinnamon + tiny pinch cardamom
  • Few drops vanilla extract
  • Pinch sea salt

Method

  1. Heat milk gently to steaming (avoid boiling). Whisk in hojicha until smooth.
  2. Add cinnamon, cardamom, vanilla, and salt. Sweeten to taste.
  3. Froth with a whisk or handheld frother for 10–15 seconds. Pour into a warm mug and sip slowly.

Evening tip: Use oat milk and the lower sweetener amount for a calmer cup.

3) Iced Hojicha Boba (Quick Method)

Chewy pearls meet toasty tea — a playful treat that’s easier than you think.

Ingredients (1 large cup)

  • 10 g hojicha powder
  • 60 g hot water (80–90 °C)
  • 160 g cold milk (dairy or oat)
  • 8–15 g brown sugar syrup (or date syrup)
  • 80–100 g quick-cook tapioca pearls*
  • 120 g ice

*Quick-cook pearls typically cook in 3–5 minutes — check your pack.

Method

  1. Concentrate: Whisk hojicha with hot water until lump-free. Sweeten with syrup.
  2. Pearls: Boil water, add pearls, and cook per pack (usually 3–5 minutes). Drain and rinse briefly, then toss with 1–2 tsp syrup to keep them glossy.
  3. Assemble: Add pearls to a large cup, then ice, then milk. Pour hojicha concentrate on top. Stir and enjoy with a wide straw.

Faster hack: Pre-soak a batch of quick pearls in warm syrup for 10 minutes; they’ll stay soft for ~2 hours at room temp.

4) Banana–Tahini Hojicha Smoothie

Creamy, caramelly, and lightly nutty — a breakfast you’ll crave.

Ingredients (1 tall glass)

  • 8 g hojicha powder
  • 1 ripe banana (~120 g peeled)
  • 200 g milk (oat or dairy)
  • 15 g tahini
  • 1–2 pitted dates (or 8–12 g maple syrup)
  • 80 g ice
  • Pinch sea salt

Method

  1. Add all ingredients to a blender. Blend on high 30–40 seconds until perfectly smooth and frothy.
  2. Taste and adjust sweetness with half a date if needed. Serve immediately.

Protein boost: Add 15–20 g plain protein powder and splash in 20 g extra milk to keep the texture silky.

5) Hojicha Affogato (Hot-Over-Cold)

A shot of hot hojicha over cold ice cream — like espresso’s gentler cousin.

Ingredients (1 serving)

  • 8 g hojicha powder
  • 50 g hot water (85–90 °C)
  • 80–100 g vanilla or black-sesame ice cream
  • Optional: 1 tsp sesame seeds or a drizzle of tahini

Method

  1. Whisk hojicha with hot water to make a smooth, intense shot.
  2. Scoop ice cream into a chilled bowl or glass.
  3. Immediately pour the hot hojicha shot over the ice cream. Finish with tahini drizzle or sesame.

Pairing: A square of dark chocolate (70%) on the side is dreamy.

Sugar-Smart & Evening-Friendly Tips

  • Sweetness: Hojicha’s roast naturally tastes caramelly; you can cut sweetener by 25–40% versus matcha recipes. Try date syrup for a softer sweetness.
  • Caffeine-mellow: Use lower powder amounts at night (4–6 g per serving) and warm milk bases. Our Moon Milk is ideal for evenings.
  • Foam without fuss: Oat “barista” and whole dairy milk microfoam reliably with a handheld frother; pre-heat to ~60 °C.
  • Blooming: Always whisk hojicha with hot water (80–90 °C) or a splash of hot milk first; this prevents graininess and deepens flavour.
  • Pairings to try: Dates, tahini, black or white sesame, brown sugar syrup, vanilla, cinnamon, and dark chocolate shavings.

Make It with a Great Hojicha

Choose a finely milled roasted-green-tea powder for smooth texture and vivid flavour. Our favourite is toasty, clean, and balanced — brilliant hot or iced.

Buy Hojicha Powder →

FAQ

Can I cold-brew hojicha?

Yes. Stir 8–10 g hojicha powder into 500 g cold water, whisk until smooth, and chill for 2–4 hours. Strain if you like extra-silky results. Sweeten after chilling.

Best milk for foam?

For latte art–style foam, use whole dairy milk or oat “barista” milk heated to ~60 °C, then froth 10–20 seconds. Soy barista foams well too; almond is lighter and less stable.

How to make boba quickly?

Use quick-cook pearls (3–5 minutes). After boiling, rinse briefly and toss with a little syrup to keep them soft. Pre-soak a batch in warm syrup for 10 minutes if you’re serving multiple drinks.

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