Hojicha Flat White (Printable View)

Aromatic Japanese roasted tea meets velvety microfoam in this comforting flat white with toasty, nutty notes.

# What You Need:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea or 2 tea bags
02 - ½ cup hot water at 195°F

→ Milk

03 - ½ cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup optional

# How To Make It:

01 - Steep hojicha tea leaves or tea bags in ½ cup hot water at 195°F for 3 to 4 minutes. Strain and discard the leaves or remove tea bags.
02 - Heat ½ cup milk until steaming but not boiling. Froth the milk using a steam wand, frother, or by shaking in a jar until achieving fine microfoam.
03 - Pour the steeped hojicha concentrate into a pre-warmed cup. Add sweetener if desired and stir to dissolve.
04 - Gently pour the microfoamed milk over the hojicha, aiming for a smooth blend with a creamy top.
05 - Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like you're treating yourself without the fuss or trip to a specialty café.
  • Hojicha has this naturally sweet, toasty richness that plays beautifully with milk, so you might not need added sugar at all.
  • The whole process takes ten minutes, which means you can make something genuinely special on a random Tuesday morning.
02 -
  • I once steeped hojicha in boiling water and it turned sharp and unpleasant, teaching me that temperature really does matter with this tea.
  • Using cold milk straight from the fridge is nearly impossible to froth smoothly, so letting it come to room temperature first changes everything about the texture.
03 -
  • Pre-warming your cup by rinsing it with hot water ensures your finished drink stays at the perfect temperature longer instead of cooling down too quickly.
  • If you can't find loose leaf hojicha, quality tea bags from Japanese brands work beautifully and make cleanup even easier.
Return