Iced Hojicha with Cinnamon

Last summer, I stumbled upon a bag of hojicha at a small tea shop tucked between two bookstores, and the shopkeeper mentioned it was nothing like green tea—roasted, mellow, almost like toasted grains in a cup. I made it hot that first time, but then a sweltering afternoon in July had me pouring it over ice with milk, and suddenly the tea transformed into something entirely different: creamy, comforting, but cool enough to actually want to drink in the heat. That's when I started experimenting with the cinnamon, thinking about how it would bridge the warmth of the tea with the cold refreshment.

I served this to my friend Maya on a balcony overlooking the city during one of those rare humid evenings where nothing else sounds appealing. She took one sip and paused—actually paused—and said it tasted like autumn and summer had a conversation. That moment made me realize this drink works because it doesn't belong entirely to one season; it's comforting and refreshing at the same time, which is harder to pull off than it sounds.

Ingredients

• Hojicha loose leaf tea or tea bags: The star of the show—hojicha is green tea that's been roasted until it turns chocolate brown, giving it a toasty, slightly nutty flavor that's completely different from regular green tea and way less grassy.
• Water: Use filtered if your tap water tastes strongly of chlorine, since hot tea will amplify any off-flavors.
• Milk (dairy or plant-based): Oat milk adds a subtle sweetness that feels natural here, but almond milk keeps things lighter if that's your preference.
• Honey or simple syrup: Keep this optional and taste as you go—hojicha has its own gentle sweetness, and too much sugar can mask the roasted flavors you're brewing for.
• Ground cinnamon: Buy it fresh if you can; old cinnamon tastes like dust, and this drink deserves the warmth of the real thing.
• Ice cubes: Make them a day ahead so they don't dilute the tea too quickly as they melt.

Instructions

Heat your water and steep the tea:

Bring 2 cups of water to a boil—you'll hear the kettle shift from a slow rumble to an eager whistle. Add your hojicha leaves or bags, then lower the heat and let them steep for 5 minutes; you'll watch the water gradually turn from clear to warm amber, almost like liquid caramel.

Cool the tea down fast:

Strain it into a pitcher and let it sit at room temperature, or stick it in the fridge for 10 minutes if you're impatient (and honestly, who isn't on a hot day?). The tea should feel cool to the touch but not ice cold yet.

Build your drink:

Fill two glasses generously with ice cubes—hear them clink and settle as you pour. Pour the cooled hojicha over the ice until each glass is about halfway full, leaving plenty of room for the milk.

Add milk and sweetness:

Pour in your milk slowly; you'll see it swirl through the tea like cream in coffee, creating those beautiful tan ribbons. Stir in honey or syrup to taste—start with less and add more if you need it.

Finish with cinnamon:

Sprinkle ground cinnamon over the top and give it one gentle stir to distribute the flavor throughout. Add one final pinch on top for visual appeal and aroma.

Save

There's a particular kind of quiet satisfaction that comes from making something warm feel cool, or taking something traditionally hot and reimagining it as refreshing. This drink captured that for me in a way that simple iced water never could.

Why Hojicha Changes Everything

Most people think all tea tastes the same when it's cold, but hojicha is actually proof that roasting transforms everything. The roasting process removes a lot of the caffeine and tannins that make regular tea taste sharp or astringent, leaving behind this smooth, almost toasty character that feels less like drinking tea and more like sipping something naturally soothing. It's the difference between a green tea that wakes you up and this tea that feels like a gentle embrace on a warm day.

The Milk Makes It Silk

I learned pretty quickly that milk isn't just a texture thing—it actually mellows out the drink and makes the cinnamon spice hit differently. When milk coats your mouth, the cinnamon warmth spreads slower and feels more integrated, like it's part of the drink rather than just sprinkled on top. The best versions I've made always have that creamy element, whether it's dairy or oat or almond.

Customizing Your Cup

One of the reasons this drink stuck around in my rotation is how forgiving it is—you can adjust the cinnamon if you want it more subtle, use less milk if you prefer it tea-forward, or add more sweetener if you're pairing it with something savory instead of sweet. The foundation is solid, but the details are entirely yours to play with until it feels like your drink. I've made it with an extra dash of cinnamon for guests who love spice, and dial it way back for people who prefer their drinks to whisper rather than shout.

• Make it café-style by frothing your milk before stirring it in for a velvety, espresso-like texture.
• Try a pinch of sea salt on top instead of extra cinnamon for an unexpected savory-sweet twist.
• Steep the tea a minute or two longer if you like a stronger hojicha flavor that won't get completely muted by the milk.

Save

This drink has become my favorite thing to make when someone visits and I want to offer them something a little more thoughtful than regular iced tea. It's proof that sometimes the best refreshments are the ones that feel like a small ceremony, even when they only take 15 minutes from start to finish.

Recipe Questions & Answers

→ What does hojicha taste like?

Hojicha has a distinct roasted, nutty flavor with earthy undertones. Unlike other green teas, it's less vegetal and more toasty, with low caffeine and smooth flavor notes.

→ Can I make this ahead of time?

Yes, brew the hojicha and store it in the refrigerator for up to 3 days. Add milk, sweetener, and cinnamon just before serving for the freshest taste.

→ What milk works best?

Oat milk creates the creamiest texture, but dairy milk, almond milk, or soy milk all work wonderfully. Choose based on your preference and dietary needs.

→ Is hojicha caffeinated?

Hojicha contains less caffeine than other green teas due to the roasting process. It's a great choice for afternoon or evening consumption without affecting sleep.

→ Can I serve this hot?

Absolutely. Skip the ice and serve the warm hojicha with steamed milk and cinnamon for a cozy version perfect for colder weather.