Hojicha Cortado Japanese Tea

A smooth, aromatic drink combining roasted Japanese hojicha tea with creamy steamed milk, resulting in a balanced, silky beverage perfect for any time of day.

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This Japanese Fusion beverage is a vegetarian and gluten-free delight, bringing together traditional roasted tea and the modern texture of a cortado.

Ingredients

• 2 teaspoons hojicha loose leaf tea (or 1 hojicha tea bag)
• 120 ml (½ cup) water, just below boiling (about 90°C/195°F)
• 120 ml (½ cup) whole milk (or plant-based milk of choice)

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Instructions

Step 1

Heat the water to just below boiling (about 90°C/195°F).

Step 2

Add hojicha tea leaves or tea bag to a teapot or infuser. Pour hot water over the tea and steep for 2–3 minutes. Strain or remove the tea bag.

Step 3

While the tea steeps, steam the milk until hot and frothy. If you dont have a steamer, gently heat milk on the stovetop and whisk until frothy.

Step 4

Pour the brewed hojicha into a heatproof cup (about 120 ml).

Step 5

Add the steamed milk in equal proportion (about 120 ml), holding back the foam with a spoon, then spoon the froth on top if desired.

Step 6

Serve immediately.

Zusatztipps für die Zubereitung

Heat the water to just below boiling (about 90°C/195°F) to ensure the tea steeps properly. If you do not have a steamer, you can gently heat the milk on the stovetop and whisk it until it becomes frothy.

Varianten und Anpassungen

For a dairy-free version, use oat, soy, or almond milk. You can also sweeten the drink with honey or simple syrup if desired.

Serviervorschläge

Serve immediately in a heatproof cup. Garnish with a dusting of hojicha powder or cinnamon for extra aroma.

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Enjoy this warm Hojicha Cortado, a perfectly balanced beverage that highlights the unique roasted notes of Japanese tea.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Ask About This Recipe

→ What makes hojicha different from other Japanese teas?

Hojicha is distinctively roasted over charcoal, giving it a deep reddish-brown color and lower caffeine content compared to green teas. The roasting process creates warm, nutty, and caramel-like notes that pair beautifully with creamy milk, setting it apart from the grassy flavors of unroasted teas.

→ Can I use hojicha powder instead of loose leaves?

While traditional hojicha cortado uses steeped loose leaves, you can whisk hojicha powder into hot water to create a concentrated base. However, straining loose leaves typically yields a smoother, more refined flavor profile that balances better with steamed milk.

→ What's the ideal milk temperature for a cortado?

Heat your milk to approximately 65-70°C (150-160°F) for the perfect microfoam texture. This temperature creates silky, velvety steamed milk that enhances the hojicha's roasted notes without overpowering them. Use a kitchen thermometer if you want precise results.

→ How do I make this dairy-free?

Oat milk creates the closest texture to dairy with natural creaminess and subtle sweetness. Soy and almond milk also work well, though they may produce lighter foam. Look for barista-style plant milks designed for steaming to achieve the best frothy consistency.

→ Should I sweeten my hojicha cortado?

Traditional cortados are served unsweetened to appreciate the pure interplay between roasted tea and milk. However, hojicha's natural caramel notes pair beautifully with honey, brown sugar, or maple syrup if you prefer a sweeter beverage. Add sweeteners gradually to find your perfect balance.

→ Can I make hojicha cortado iced?

Absolutely. Brew your hojicha concentrate stronger using slightly less water, then pour it over ice before adding cold milk. You can also cold-brew hojicha leaves overnight for a smoother, less bitter flavor profile that tastes exceptional when poured over ice with chilled milk.