Creamy Hojicha Cappuccino (Printable View)

Creamy roasted Japanese tea cappuccino with steamed milk

# What You Need:

→ 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

# How To Make It:

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

# Expert Tips:

01 -
  • It tastes like comfort without the afternoon crash that coffee brings, making it perfect for sipping anytime.
  • The roasted, toasty flavor of hojicha feels sophisticated and warm, like you're treating yourself without trying too hard.
02 -
  • Don't use boiling water or steep the tea too long, or you'll end up with a bitter, astringent cup that tastes nothing like the warm, gentle drink you're aiming for.
  • The difference between just hot milk and properly frothed milk is everything—that foam isn't decoration, it's what makes this a cappuccino instead of just a cup of tea with milk.
03 -
  • If your milk isn't frothing well, make sure it's cold to start—cold milk froths better than milk that's already been warmed.
  • Pour the milk slowly and deliberately into the tea rather than rushing it, because the way the two liquids meet actually affects the final flavor and texture.
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