Save to Pinterest My first hojicha milkshake came about on a rainy afternoon when I was trying to use up a tin of hojicha powder I'd bought on impulse at a Japanese market. The roasted tea aroma kept pulling me back to the kitchen, and I thought, why not blend it with ice cream? What started as curiosity became something I now crave whenever I want that toasty, almost nutty comfort without the heaviness of coffee.
I made this for my friend who was skeptical about tea in a milkshake, thinking it would taste medicinal or bitter. Her face when she took that first sip told me everything. She actually asked me to make it again the next time she visited, and now it's become our little ritual on cool evenings.
Ingredients
- Vanilla ice cream: Two cups gives you that creamy base that lets the hojicha flavor shine without overwhelming it, and it stays smooth when blended.
- Whole milk or plant-based milk: One cup is just enough to create that drinkable consistency without diluting the richness you're after.
- Hojicha powder: Two tablespoons is my sweet spot for flavor, though you might want more if you love that toasted tea intensity.
- Whipped cream: Optional but honestly makes it feel more like a treat, adding a cloud of luxury on top.
- Crushed roasted nuts: A small handful adds unexpected crunch and brings out the toasted notes of the hojicha beautifully.
- Extra hojicha powder for dusting: Just a light sprinkle on top adds visual warmth and one more hint of that roasted aroma.
Instructions
- Gather everything cold:
- Make sure your blender is clean and your glass is ready, because this moves fast. Some people even chill their glasses in the freezer for a few minutes so the shake stays cold longer.
- Combine your base:
- Scoop the vanilla ice cream straight into the blender, pour in your milk, and sprinkle the hojicha powder right on top. You want all three components visible before you start blending.
- Blend until silky:
- Start on low speed to break down the ice cream, then move to high for about 30 to 45 seconds until everything is smooth and pale brown. You shouldn't hear any ice cream chunks hitting the sides anymore.
- Pour with intention:
- Use chilled glasses if you have them, and pour slowly so the mixture cascades smoothly without splashing. The visual moment of pouring this toasted-colored shake is part of the pleasure.
- Finish like you mean it:
- Top with a generous dollop of whipped cream, dust lightly with hojicha powder so it looks intentional, and scatter those crushed nuts around the cream. Slide a straw in and serve right away while everything is at its coldest.
Save to Pinterest There's something about watching someone's eyes light up when they realize tea and ice cream belong together. It happened with my sister, my coworker, even my dad who usually just drinks black coffee. This shake became the thing I make when I want to quietly impress someone.
Making It Your Own
Once you understand how the hojicha blends with vanilla, you can play with it. I've tried matcha-vanilla combinations, added a pinch of sea salt, even stirred in a tiny splash of sesame oil for depth. The framework stays the same, but the flavor becomes personal.
Vegan and Dairy-Free Versions
Oat milk is my favorite plant-based choice here because it has a natural sweetness and creaminess that actually mirrors whole milk better than almond milk does. Any good quality dairy-free ice cream will work, though I've noticed some have a slightly watery finish, so you might use a touch less milk and let the ice cream do more of the work.
Serving and Storage Notes
Serve immediately after blending because the shake will separate if it sits, especially if you've used plant-based milk. If you need to make it ahead, blend the dry ingredients and milk together, then add ice cream and blend again just before serving for the best texture.
- You can prep the hojicha powder and milk mixture the night before and keep it in the fridge.
- Store leftover hojicha powder in an airtight container away from light, as it loses its aroma quickly.
- If your shake gets too thick, add a splash more milk and pulse the blender briefly to smooth it out.
Save to Pinterest This milkshake taught me that comfort food doesn't have to be complicated. Sometimes the best moments happen when you trust that simple, quality ingredients work together beautifully.
Ask About This Recipe
- → What does Hojicha taste like in a milkshake?
Hojicha brings warm, toasty notes with hints of caramel and nuttiness that complement the creamy vanilla base. The roasting process reduces bitterness, resulting in a smooth, earthy flavor that blends seamlessly with dairy ingredients.
- → Can I make this dairy-free?
Absolutely. Substitute vanilla dairy ice cream with your favorite plant-based frozen dessert and use almond, oat, or soy milk instead of whole milk. The roasted tea flavor remains prominent regardless of the milk choice.
- → How should I store leftover Hojicha powder?
Keep Hojicha powder in an airtight container away from light, heat, and moisture. A cool pantry or cupboard works well. Properly stored, the powder maintains its roasted aroma and flavor for several months.
- → What toppings work best with this beverage?
Whipped cream adds extra richness, while crushed roasted nuts like almonds or pecans enhance the toasty notes. A light dusting of Hojicha powder provides visual appeal and intensifies the tea flavor. For a Japanese touch, serve alongside mochi or dorayaki.
- → Can I adjust the tea intensity?
Yes, start with two tablespoons of Hojicha powder and increase gradually for stronger flavor. The earthy notes build slowly, so tasting as you blend helps achieve your preferred intensity. For a lighter version, reduce to one tablespoon.
- → Do I need to brew the tea first?
No brewing required. Use Hojicha powder directly in the blender—the fine texture dissolves smoothly into the cold liquid. This method extracts the roasted flavor efficiently while keeping preparation quick and simple.