Lavender Hojicha Moon Milk (PMS-Soothing, Bedtime-Friendly)
Think of this as a cozy “lights-down” latte: roasted, toasty hojicha swirled into lavender-scented milk with just enough sweetness to feel like a hug. Hojicha’s naturally low caffeine makes it a popular evening tea, and the warm spices and floral notes pair beautifully with wind-down rituals. Below you’ll find exact grams and teaspoons, vegan and dairy-free options, a gentle low-caffeine approach, plus a decaf-leaning cold-steep concentrate you can warm without bitterness.
Ingredients (Serves 1; 10 Minutes)
- Hojicha powder 2–3 g (≈1–1.5 tsp) or loose-leaf hojicha 3–4 g (≈1 heaped tsp)
- Unsweetened oat or almond milk 240 ml (1 cup) — plus 15–30 ml (1–2 tbsp) hot water to bloom powder
- Culinary lavender buds 0.5–1 g (≈1/2–1 tsp), lightly crushed between fingers
- Maple syrup 5–10 g (1–2 tsp) or runny honey 5–10 g (1–2 tsp)
- Vanilla extract 1 ml (1/4 tsp), optional but lovely
- Fine sea salt, a few grains (optional; enhances sweetness)
- Cinnamon or nutmeg, tiny pinch to garnish (optional)
You’ll also need: small saucepan, fine strainer or tea infuser, whisk or milk frother, heatproof mug.
Step-by-Step Method
- Lavender warm-infuse. Add the milk and lavender to a small pan. Heat on low until the surface gently steams (avoid boiling). Cover, remove from heat, and let sit 1–2 minutes so the floral notes bloom without turning soapy.
- Bloom the hojicha. If using powder, whisk it with 1–2 tbsp hot water in your mug until smooth. If using loose-leaf, place leaves in a fine strainer over the mug.
- Combine. Strain the lavender milk to remove buds. Pour it into the hojicha paste (or slowly over the leaves to steep 45–60 seconds, then remove the strainer). Whisk until silky; froth if you like cloudlike texture.
- Sweeten and finish. Stir in maple syrup or honey, vanilla, and a micro-pinch of salt. Taste; add a drip more sweetener only if needed. Dust with cinnamon or nutmeg and sip warm.
Oat vs Almond Milk (What to Choose?)
- Oat milk: Creamy, naturally sweet, foams easily. Choose a “barista” or calcium-fortified version for best body.
- Almond milk: Light, toasty-nutty flavor that complements hojicha’s roast. Pick unsweetened to control sugar.
- Dairy options: Semi-skim or whole milk both work; warm gently to avoid coating the lavender notes.
Maple vs Honey (and How Much?)
Maple syrup adds caramel-vanilla warmth and stays vegan. Honey brings floral depth that plays well with lavender (note: not vegan). Start with 1 tsp (5 g) and increase to 2 tsp (10 g) only if you prefer a dessert-leaning cup. A few grains of salt boost perceived sweetness so you can use less.
Decaf-Leaning Method: Cold-Steep Concentrate (Then Warm)
If you’re particularly caffeine-sensitive before bed, make a mild concentrate ahead of time. Cold water extracts less caffeine and fewer bitter compounds, keeping flavor round and gentle.
- Mix: Add 2 g hojicha powder or 3 g loose-leaf to 120 ml (1/2 cup) cold water in a jar. Shake/stir to combine.
- Steep: Refrigerate 6–8 hours. Strain if using leaves.
- Warm to serve: Heat 120 ml milk with lavender as above, then blend with 60–120 ml of your cold-steep to taste. Warm gently; do not boil.
Note: This approach typically tastes softer and may contain less caffeine than hot infusions. Sensitivity varies by person; adjust strength and timing for your body.
Caffeine Notes & Gentle Disclaimer
Hojicha is generally low in caffeine compared to coffee and many green teas. Many people find it comfortable in the evening, especially at the 2–3 g dose used here. If you’re highly sensitive, use the cold-steep method, brew lighter, or enjoy the drink earlier in your wind-down.
Disclaimer: This content is educational and not medical advice. If you’re pregnant, nursing, take medications, or have specific health conditions, consult a qualified professional before changing your diet or caffeine intake.
Nutrition (Estimated Per Mug)
Numbers will vary based on milk and sweetener. Calculated with unsweetened oat milk and 1 tsp (5 g) maple syrup.
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Total Carbohydrates | ~20 g |
| — of which Sugars | ~14 g |
| Protein | ~2 g |
| Total Fat | ~3 g |
| Fiber | ~1 g |
| Sodium | ~120 mg |
To reduce sugars, use 1 tsp maple/honey or a few drops of your preferred low-calorie sweetener.
Storage & Make-Ahead
- Lavender milk base: Prepare up to 24 hours ahead; strain and refrigerate in a sealed jar.
- Cold-steep concentrate: Keeps 48 hours in the fridge; shake before using.
- Reheating: Warm slowly over low heat or in short 15–20 second microwave bursts; avoid boiling to keep flavors soft and soothing.
Comfort Tips for PMS Evenings
- Add a slice of fresh ginger to the warm-infuse step for gentle spice.
- Pair with a light snack (e.g., banana or a few almonds) to keep blood sugar steady overnight.
- Breathe: three slow inhales while the milk warms can become a calming cue your body recognizes.