Iced Hojicha with Cinnamon (Printable)

Creamy roasted tea infused with cinnamon over ice

# What You'll Need:

→ Tea

01 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
02 - 2 cups water

→ Dairy and Sweetener

03 - 1 cup milk, dairy or plant-based such as oat or almond milk
04 - 1 to 2 teaspoons honey or simple syrup, optional, adjust to taste

→ Garnish

05 - 1/2 teaspoon ground cinnamon, plus extra for sprinkling
06 - Ice cubes as needed

# How-To Steps:

01 - Bring 2 cups of water to a boil. Add hojicha tea leaves or tea bags, reduce heat and steep for 5 minutes.
02 - Strain the tea into a heatproof pitcher and allow to cool to room temperature. For faster chilling, refrigerate for 10 minutes.
03 - Fill two glasses with ice cubes.
04 - Pour cooled hojicha tea over the ice, filling each glass halfway.
05 - Stir in milk and sweetener to taste.
06 - Sprinkle ground cinnamon over each glass and stir gently.
07 - Garnish with an extra pinch of cinnamon on top and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you've visited a Japanese café, but you made it at home in five minutes.
  • The roasted hojicha has this gentle, almost coffee-like depth without any bitterness that keeps you coming back for sip after sip.
  • Unlike cold brew that takes hours, this is ready to drink immediately, perfect for when the craving hits.
02 -
  • Don't skip the cooling step by using hot tea straight over ice—it'll dilute too much and taste watered down, which defeats the whole purpose of making something good.
  • Cinnamon sits on the surface if you don't stir it in, so take that extra 10 seconds to make sure it's actually mixed through the drink and not just floating.
03 -
  • Brew your hojicha the night before and keep it in the fridge so you can make this drink in literally three minutes on busy mornings.
  • If you can't find loose leaf hojicha, quality tea bags work just fine—just make sure you're buying from a proper tea supplier and not the grocery store aisle, which tends to be stale.
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