Hojicha Cortado Japanese Roasted Tea (Printer View)

A smooth fusion of roasted hojicha tea with creamy steamed milk for a balanced, aromatic Japanese-inspired beverage.

# Components:

→ Tea

01 - 2 teaspoons hojicha loose leaf tea or 1 hojicha tea bag
02 - ½ cup water, just below boiling (approximately 195°F)

→ Milk

03 - ½ cup whole milk or plant-based milk alternative

# Method steps:

01 - Heat water to just below boiling, approximately 195°F, using a kettle or saucepan.
02 - Add hojicha tea leaves or tea bag to a teapot or infuser. Pour hot water over the tea and steep for 2 to 3 minutes. Strain or remove the tea bag.
03 - While the tea steeps, steam the milk until hot and frothy using a milk steamer. If unavailable, gently heat milk on the stovetop and whisk until frothy.
04 - Pour the brewed hojicha into a heatproof cup, approximately ½ cup in volume.
05 - Add the steamed milk in equal proportion, approximately ½ cup, holding back the foam with a spoon. Spoon the froth on top if desired.
06 - Serve immediately while hot.

# Expert Advice:

01 -
  • Unique Roasted Flavor: The Japanese hojicha tea provides a nutty, smoky aroma that coffee lovers will appreciate.
  • Perfect Balance: The 1:1 ratio of tea to milk creates a silky, harmonious texture.
  • Quick Preparation: You can enjoy a cafe-quality beverage in just 10 minutes.
02 -
  • Milk Frothing: If whisking by hand, use a vigorous zigzag motion to create small, stable bubbles.
  • Temperature: Pre-warm your cup with hot water to keep your cortado at the ideal temperature for longer.
  • Quality: Use high-quality hojicha leaves for the most authentic, toasted flavor.
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