The Ultimate Creamy Iced Hojicha Latte (Barista-Level Recipe)

Smoky-sweet, velvet-smooth, and gently caffeinated, the iced hojicha latte is the Japanese answer to cold-brew coffee—minus the jitters and plus a comforting roasted aroma. In this 100 % metric, step-by-step guide you’ll learn how to coax every last caramel note from hojicha powder, whip it into a frothy concentrate, then pour a cascading marble of chilled oat milk over crackling cubes of ice. Whether you’re a café professional looking for a consistent spec or a home brewer trialling your very first pouch of roasted tea, these instructions will take you from zero to silky-smooth in under three minutes.

Ingredients (Serves 1)

• 10 g hojicha powder (≈ 1 ½ Tbsp)
• 60 ml filtered water at 85 °C
• 200 ml chilled oat milk (or dairy/soy; see Chef Tip #2)
• 15 g light muscovado sugar — or 20 ml 1 : 1 simple syrup
• 3–4 standard ice cubes (≈ 80 g total)
• Optional: 15 ml caramel or vanilla syrup

Equipment

Digital scale • Kettle with temperature control • Fine-mesh tea strainer • Chasen, electric milk frother, or mini-whisk • 250–350 ml heat-proof beaker • 350 ml serving glass • Long bar spoon • Timer

Step-by-Step Method

1. Scale & Sift (45 sec)
   Weigh 10 g hojicha powder into the beaker and pass it through a fine-mesh strainer. Sifting breaks up micro-clumps produced during roasting and keeps your final latte silk-smooth instead of chalky.
2. Bloom the Tea (30 sec)
   Pour 60 ml of 85 °C water over the powder. Stir gently with the whisk to hydrate every particle, then pause for ten seconds. This blooming phase releases volatile aromatics and dissolves tannins that could otherwise taste dusty.
3. Whisk to Micro-Foam (30 sec)
   Using quick “M” strokes, whisk until a caramel-coloured micro-foam appears and the concentrate doubles in volume. Aim for tiny, dense bubbles—think espresso crema rather than cappuccino froth. Stop before large bubbles form.
4. Sweeten Thoughtfully (15 sec)
   While the tea is still warm, whisk in 15 g muscovado sugar. The residual heat ensures full dissolution and accentuates hojicha’s toffee notes. For syrup users, add 20 ml now and whisk three more strokes.
5. Shock-Chill (60 sec)
   Drop one ice cube into the beaker and swirl until half-melted. Rapid chilling locks in aroma and prevents the latte from tasting steamed. Discard the meltwater, leaving the concentrate cool but undiluted.
6. Prepare Glassware (15 sec)
   Fill a 350 ml glass with the remaining ice cubes; swirl to pre-chill the walls. A cold vessel slows melting so the latte’s flavour stays true to the last sip.
7. Layer Like a Barista (20 sec)
   Slowly pour 200 ml chilled oat milk over the ice. Hold a spoon against the cube surface to deflect splashes and preserve clear strata for that irresistible TikTok swirl.
8. Add Concentrate (10 sec)
   Gently drizzle the cooled hojicha concentrate over the back of a spoon so it floats between milk and ice. Watch caramel ribbons snake downward—visual theatre that doubles as gentle mixing.
9. Optional Flavour Boost (5 sec)
   If using caramel or vanilla syrup, pour 15 ml along the inside wall to create a tiger-stripe effect. Syrup sinks more slowly than tea, giving you Instagram-ready gradients.
10. Final Stir & Serve (10 sec)
    Hand the glass to the drinker with a long spoon or straw. Instruct them to stir five times for perfect integration; over-stirring flattens texture.

Serving Variations – Turn One Recipe into Three

1. Toasted Black Sesame Hoji Latte
Stir 5 g freshly ground black sesame paste into the sweetened concentrate, then strain through a chinois before layering. The nutty oils amplify hojicha’s roasted backbone and lend a charcoal tint that pops against white milk.

2. Hoji-Caffé Affogato
Replace oat milk with two scoops (120 g) of dairy-free vanilla gelato and pour the warm Step 3 concentrate straight over. The temperature contrast semi-melts the ice-cream into a silky crema while hojicha notes replicate mocha without extra caffeine.

3. Frothy Hoji Protein Shake
Blend the finished latte with 20 g unflavoured pea protein and one frozen banana until velvety. This post-workout twist delivers roughly 14 g protein, electrolytes from oat milk, and a comforting toasted-rice flavour reminiscent of cereal milk.

Troubleshooting FAQ

Why does my latte separate into murky layers?

Separation is usually caused by insufficient whisking or overly hot water, which shocks proteins in milk substitutes. Whisk until micro-foam forms and keep your water at 85 °C. Using a higher-viscosity milk (oat > soy > dairy) also improves suspension.

The drink tastes dusty—what went wrong?

Dustiness points to unsifted powder or under-whisking. Always sieve the hojicha first and whisk in a zig-zag until no specks remain. An electric frother speeds things up.

I only have hojicha loose-leaf. Can I still make this latte?

Brew 120 ml loose-leaf hojicha at 95 °C for 45 seconds, then reduce to 60 ml by simmering before proceeding with Step 3. Flavour will be slightly lighter but still delicious.

Why does my foam collapse instantly?

Excess fat (especially from full-cream dairy) and high-mineral water hinder foam formation. Use filtered water and oat or 2 % milk; keep fat content under 3.5 %.

How can I batch-prep concentrate for service?

Multiply the powder-to-water ratio up to 20 × and store the whisked, unsweetened concentrate in a covered jug on ice for four hours. Sweeten to order to prevent spoilage.

You now hold the keys to an aromatic, café-grade iced hojicha latte that stays stable, photo-worthy, and satisfying right to the bottom of the glass. Tag @HojichaLab and show us your layers! Every share helps small roasters keep their fires glowing.