Hojicha Cappuccino Roasted Tea (Printer View)

A creamy, aromatic blend of roasted Japanese hojicha tea with steamed milk, creating a smooth and toasty café-style beverage perfect for any time of day.

# Components:

→ Tea Base

01 - 2 teaspoons hojicha loose-leaf tea or 2 hojicha tea bags
02 - 1 cup filtered water

→ Milk

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

→ Sweetener

04 - 1 to 2 teaspoons honey, maple syrup, or sugar optional

# Method steps:

01 - Bring 1 cup of filtered water to a gentle simmer. Add the hojicha tea leaves or tea bags and steep for 3 to 4 minutes, then strain or remove the bags.
02 - While the tea steeps, heat the milk in a small saucepan or steam using a frother until hot but not boiling. Froth the milk until creamy and foamy.
03 - Pour the brewed hojicha equally into two cups. Stir in sweetener to taste, if desired.
04 - Gently pour the steamed milk over the tea, holding back the foam with a spoon. Spoon the remaining milk foam on top for a classic cappuccino finish.
05 - Serve immediately, optionally dusted with a pinch of hojicha powder or cinnamon.

# Expert Advice:

01 -
  • No espresso machine required, just a small saucepan and genuine comfort in a cup.
  • The toasty, caramel-like warmth of hojicha feels more forgiving and grounding than coffee ever did for me.
  • It's ready in 10 minutes, making it perfect for mornings when you need something special but have no time.
02 -
  • Oversteeping hojicha tastes astringent and flat, so set a timer for 4 minutes even though it feels like you could let it go longer.
  • The foam is fragile and collapses quickly once poured, so have your cups ready and work with a gentle hand.
03 -
  • Buy loose-leaf hojicha over tea bags when you can; the leaves are larger and fuller, and the flavor feels noticeably richer and more complex.
  • Keep your hojicha in an airtight container away from light and strong-smelling foods, because it absorbs everything around it—this lesson cost me a batch that tasted like garlic.
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