Hojicha Cappuccino (Printable)

Creamy roasted Japanese tea blended with steamed milk for a smooth, toasty beverage.

# What You'll 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 Steps:

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

# Expert Suggestions:

01 -
  • It delivers that cozy cappuccino comfort without needing espresso or a fancy machine.
  • Hojicha has this natural sweetness and roasted depth that feels sophisticated but tastes effortlessly smooth.
  • Ready in 10 minutes, perfect for those mornings when you need something special but don't have time to fuss.
02 -
  • Don't over-steep the hojicha or it can turn bitter—I learned this the hard way when I got distracted and left the tea steeping while on a call, and the result tasted like burnt toast instead of toasted warmth.
  • If your milk isn't hot enough when you froth it, the foam won't hold; the temperature has to be just right, somewhere between 150 and 155 degrees Fahrenheit if you're being precise about it.
03 -
  • Keep your hojicha in an airtight container away from light and heat, because once it's exposed to air, the roasted flavors fade faster than you'd think.
  • If you don't have a frother, a simple whisk works—just angle it slightly and move it fast once the milk is warm, and you'll trap enough air to create respectable foam.
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