Hojicha Flat White (Printable)

Japanese roasted hojicha meets creamy microfoam for a nutty, comforting beverage with toasty undertones.

# What You Need:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea or 2 tea bags
02 - ½ cup hot water at 195°F

→ Milk

03 - ½ cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup (optional)

# How To Make It:

01 - Steep hojicha tea leaves or tea bags in ½ cup hot water at 195°F for 3 to 4 minutes. Strain and discard the leaves or remove tea bags.
02 - Heat milk until steaming but not boiling. Froth the milk using a steam wand, frother, or by shaking in a jar until you achieve fine microfoam.
03 - Pour the hojicha concentrate into a pre-warmed cup. Add sweetener if desired and stir to dissolve.
04 - Gently pour the microfoamed milk over the hojicha, aiming for a smooth blend and creamy top. Serve immediately.

# Helpful Tips:

01 -
  • No espresso machine required, just a kettle and whatever milk you have on hand.
  • The hojicha's natural toastiness tastes indulgent without any bitterness creeping in.
  • It's grounding and smooth in a way that regular coffee sometimes isn't.
02 -
  • Temperature control changes everything—if your water is too hot, the tea tastes burnt and astringent, but I didn't figure this out until I'd made this drink about ten times and kept wondering why it tasted off.
  • The foam needs to be fine and velvety, not big airy bubbles; big bubbles collapse immediately, and you'll lose that luxurious mouthfeel that makes this drink feel special.
03 -
  • Warm your cup before pouring anything into it—cold ceramic will steal heat from your drink, and you'll be sipping lukewarm hojicha before you know it.
  • If your microfoam keeps collapsing, your milk might have been too hot or too old; fresh, cold milk always performs better.
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