Save to Pinterest On a crisp autumn afternoon, I wandered into a small tea shop tucked away in a Tokyo side street and ordered something I'd never seen before—a hojicha cappuccino. The barista steamed the milk with such care, and when she poured it over the deep amber tea, I watched the two liquids swirl together like they were meant to meet. That single cup changed how I thought about tea drinks entirely, and now I make this at home whenever I want that same quiet moment of comfort without the jolt of coffee.
My partner took one sip and asked why I'd never made this before, then finished the cup before I could even take a photo. Since then, it's become our Saturday morning ritual, the kind of small luxury that costs almost nothing but feels like we're doing something special together. There's something about the ritual of steaming the milk and layering it gently that makes you slow down and actually pay attention to what you're drinking.
Ingredients
- Hojicha loose-leaf tea (2 teaspoons) or tea bags (2): Look for high-quality hojicha where the leaves look dark and smell roasty, almost like toasted grain, which means the flavor will be deeper and more complex.
- Filtered water (1 cup): The water matters more than you'd think—filtered water lets the tea's true roasted character shine without any metallic notes.
- Whole milk (1 cup) or oat milk for dairy-free: Whole milk froths beautifully and adds a natural sweetness, but oat milk creates an equally creamy texture if that's what you have on hand.
- Honey, maple syrup, or sugar (1–2 teaspoons, optional): Taste your brewed tea first before adding sweetener, as hojicha has a naturally mild sweetness that sometimes doesn't need help.
Instructions
- Brew the hojicha:
- Bring water to a gentle simmer (not a rolling boil, which can make the tea taste bitter) and pour it over your hojicha leaves or tea bags. Let it steep for 3 to 4 minutes until the water turns a rich, warm amber color and smells like toasted nuts.
- Steam and froth the milk:
- While the tea steeps, heat your milk in a small saucepan over medium heat or use a frother if you have one. You want it hot but not scalding—when tiny bubbles form around the edges, it's ready to froth with a whisk or frother until you get that creamy, velvety texture.
- Combine tea and sweetener:
- Pour the brewed hojicha equally into two cups and stir in your sweetener of choice if you're using it. This is the moment to taste and adjust, since you can always add a touch more honey if needed.
- Layer the milk:
- Here's where the cappuccino magic happens: slowly pour the steamed milk into each cup while holding back the foam with a spoon, then crown each drink with a generous spoonful of that silky foam on top. It's not just pretty, it's essential to the whole experience.
- Finish and serve:
- A light dusting of hojicha powder or a whisper of cinnamon on top is optional but feels like the final touch that makes it special. Serve immediately while everything is warm and the foam is still at its peak.
Save to Pinterest One evening, a friend who usually reaches for coffee every morning told me this hojicha cappuccino was the first hot drink that didn't make her feel wired or anxious, and something shifted in how I understood this simple recipe. It became less about replicating what I'd tasted in Tokyo and more about creating a moment where everyone at the table could relax together.
The Hojicha Difference
Hojicha is green tea that's been roasted at a high temperature, which removes a lot of the caffeine and turns the leaves from green to a rich chocolate brown. This roasting gives it that toasted, almost nutty flavor that feels more like a warm hug than a morning alert. Once you understand this, you start to appreciate why hojicha works so perfectly in a cappuccino format—it's already smooth and approachable, so the milk just enhances that feeling rather than fighting against it.
Milk Frothing Matters
The first time I tried this without a frother, I just heated the milk and poured it in, and it was decent but missing something essential. When I borrowed a small handheld frother, everything changed—that aeration creates tiny bubbles that catch the light and feel luxurious on your tongue in a way plain hot milk never will. Even a simple whisk works if you're patient, though a frother makes it foolproof.
Making It Your Own
Once you've made this a few times, you'll start noticing exactly how you like it, and that's when it stops being a recipe and becomes your drink. Some people like their hojicha stronger and their milk foam higher, while others want it barely sweet and more tea-forward. The beauty of something this simple is how much room there is to experiment without anything going wrong.
- Try using different plant-based milks to see how almond, oat, or soy each bring their own subtle sweetness to the cup.
- Experiment with longer steeping times if you want a more pronounced roasted flavor, but watch carefully so it doesn't become too bitter.
- Add a touch of vanilla extract or a pinch of cardamom if you want to layer in another flavor dimension that feels unexpected but somehow right.
Save to Pinterest This drink exists in that sweet spot where it feels indulgent but isn't complicated, and where taking ten minutes to make something warm and beautiful for yourself feels like the most natural thing in the world. Once you make your first cup, you'll understand why I keep coming back to it.
Ask About This Recipe
- → What does hojicha taste like?
Hojicha offers a warm, toasty flavor with notes of caramel and earthiness. The roasting process reduces bitterness, resulting in a smooth, mellow tea that's naturally lower in caffeine than other Japanese varieties.
- → Can I use different milk types?
Whole milk creates the creamiest froth, but oat milk froths beautifully and works well for dairy-free versions. Almond and soy milk are lighter alternatives, though they may produce less foam.
- → Is this drink caffeinated?
Hojicha contains significantly less caffeine than regular green tea or coffee, making it suitable for afternoon or evening enjoyment. The roasting process naturally reduces caffeine content while developing rich flavor.
- → What sweeteners work best?
Honey complements the roasted notes beautifully, while maple syrup adds depth. Brown sugar enhances the toffee-like qualities. Adjust sweetness based on personal preference and milk choice.
- → How do I achieve good milk foam?
Heat milk until hot but not boiling (around 150°F/65°C), then froth vigorously using a handheld frother, whisk, or French press plunger. Whole milk and oat milk produce the most stable, creamy foam.
- → What foods pair well with this drink?
Light pastries, buttery cookies, or traditional Japanese wagashi complement the roasted tea flavors. The drink's subtle sweetness also balances well with slightly bitter dark chocolate or nutty treats.