Save My neighbor brought over a small tin of hojicha one quiet afternoon, and I almost made the mistake of treating it like regular green tea. She watched me pour hot water and smiled, then quietly suggested I try steaming it with milk instead. That single suggestion turned into an obsession, and now on mornings when the kitchen feels too quiet or the day ahead feels overwhelming, I reach for hojicha and remember how the simplest shifts in perspective can transform everything.
Last winter, I made this for my sister during a difficult week when she couldn't sleep past 4 a.m. with worry, so coffee felt wrong. We sat in the pre-dawn kitchen, and she held the warm cup like it was an apology from the universe. She asked for it every morning after that, and somehow the ritual became more healing than any conversation could have been.
Ingredients
- Hojicha loose-leaf tea or tea bags: This roasted green tea has a deeper, almost woody flavor that feels less jittery than coffee, and the roasting process creates those caramel notes that make milk sing around it.
- Filtered water: Hard water can dull the subtle toastiness, so if your tap water tastes chalky, filtered makes a real difference.
- Whole milk or oat milk: Whole milk froths into clouds, but oat milk has a natural sweetness that pairs beautifully if you're skipping honey.
- Honey, maple syrup, or sugar: This isn't about making it candy; just enough to bring out the tea's natural sweetness and round the edges.
Instructions
- Brew the hojicha gently:
- Bring water to a gentle simmer—not a rolling boil, which can make the tea taste bitter and thin. Pour it over your hojicha and let it sit for 3 to 4 minutes, watching the water turn a warm honey color.
- Heat and froth the milk:
- While tea steeps, warm milk in a small saucepan over medium heat, or use a frother if you have one. The milk should be hot enough to steam but not so hot your hand can't hover above the surface—around 150 to 155 degrees if you're being precise, but feel is enough.
- Sweeten to taste:
- Divide the brewed tea between two cups and stir in honey or your chosen sweetener. This is your moment to adjust; hojicha can handle a little sweetness without becoming cloying.
- Layer with intention:
- Pour the steamed milk slowly into each cup, using a spoon to hold back the foam as it rises. This separation is what makes it feel like a real cappuccino, not just milk-thinned tea.
- Crown with foam:
- Top each cup with a spoonful of that silky milk foam, then dust lightly with hojicha powder or cinnamon if you're feeling it. Serve right away while everything is still warm and the layers are visible.
Save There's a moment when you pour the milk and watch it ribbon through the dark tea, creating that ombré effect in the cup, and you realize something that costs $6 at a café just became yours to make anytime. It's a small victory, but it stays with you.
Why Hojicha Changes Everything
Hojicha is green tea that's been roasted a second time after drying, which sounds technical but tastes revolutionary. The roasting removes some of the caffeine and all of the grassy sharpness, leaving behind notes of caramel, hazelnuts, and toasted grain that feel like autumn in a cup even in summer. For people who find regular tea too delicate or coffee too intense, this is the middle path that actually deserves to exist.
The Milk Frother Question
You don't need an electric frother, though they're wonderful if you already own one. A small whisk or even a small mason jar with a tight lid works if you've got the time and arm strength—warm the milk, seal it in the jar, and shake vigorously for 30 seconds until foam crowns the top. The mechanical frothers (the handheld electric ones) are the middle ground, affordable and quick, but a simple saucepan and a spoon teach you the most about what milk can do under heat.
Serving Suggestions and Final Touches
This drink pairs beautifully with something light and slightly sweet—a butter cookie, a piece of castella cake, or Japanese wagashi if you can find them. The toasty hojicha has enough body to stand beside food without tasting thin or overshadowed. Serve it in whatever mug or cup feels right in your hands, because that tactile comfort matters more than matching sets.
- Make it ahead by brewing the hojicha and keeping it in a thermal carafe if you're serving guests, then froth fresh milk just before pouring.
- Experiment with different syrups or honey types—chestnut honey deepens the earthy notes beautifully.
- If you're making just one cup instead of two, scale everything in half and don't feel rushed; this drink rewards slowness.
Save This drink has become my way of saying yes to slowness on rushed mornings, and that simple act has changed more than I expected. Make it, sit with it, and notice how good it feels to have something warm and real in your hands.
Kitchen Help
- → What does hojicha taste like?
Hojicha features a distinctive roasted, nutty flavor with caramel-like notes. Unlike green teas, it has a deep, earthy profile with low bitterness and a naturally sweet finish, making it perfect for milk-based beverages.
- → Can I make this without a milk frother?
Absolutely. Heat milk in a saucepan until hot but not boiling, then whisk vigorously by hand for 30-60 seconds until frothy forms. Alternatively, shake warm milk in a sealed jar for 1-2 minutes to create foam.
- → Is hojicha caffeinated?
Yes, hojicha contains caffeine but significantly less than coffee or regular green tea. The roasting process reduces caffeine content, making this cappuccino a gentler option for afternoon or evening enjoyment.
- → What milk alternatives work best?
Oat milk creates the creamiest, most café-like foam and naturally complements hojicha's roasted notes. Almond and soy milk also froth well, though coconut milk may overpower the delicate tea flavors.
- → How long should I steep hojicha?
Steep hojicha for 3-4 minutes in water just below boiling (195°F/90°C). Longer steeping extracts more depth without bitterness, but avoid exceeding 5 minutes to prevent astringency.
- → Can I make this iced?
Yes! Brew the hojicha concentrate and chill it. Froth cold milk or shake it with ice, then pour over the cold tea concentrate for a refreshing iced cappuccino variation perfect for warm weather.