Hojicha Cappuccino (Printable version)

Aromatic roasted Japanese tea blended with creamy steamed milk for a smooth, comforting 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)

# Directions:

01 - Bring 1 cup of 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 Advice:

01 -
  • It's a caffeine-gentle alternative that feels indulgent without the coffee jitters keeping you awake at 2 a.m.
  • The toasty, caramel-like flavor of hojicha pairs beautifully with creamy milk in a way that feels both cozy and sophisticated.
  • Making it becomes a small ritual that takes barely ten minutes but tastes like you've been a barista for years.
02 -
  • Steeping hojicha too long turns it bitter and flat—three to four minutes is genuinely the sweet spot where it's flavorful but still bright and clean.
  • Cold milk froths far better than room-temperature milk, so chill it before starting if you want that thick, creamy foam that clings to your upper lip.
03 -
  • A milk thermometer takes the guesswork out of steaming—aim for 150–155°F for that perfect balance of hot and foamy without scalding.
  • If you don't have a frother, warm the milk gently in a saucepan, then use a clean whisk or even a fork to create foam before pouring.
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