How to Make Hojicha Green Tea Latte — Hot, Iced and Frappe
Whisk hojicha powder with 40 to 45 ml of warm water and, optionally, 10 ml of sugar syrup to form a concentrate, then pour steamed milk over it in a warmed 8 oz cup for the hot version. For iced, stir 150 ml milk, 30 ml evaporated milk, and 15 ml sweetened condensed milk in a 16 oz glass, add ice, and top with the concentrate. For the frappe, blend about 5 grams of hojicha powder with 120 ml fresh milk, 30 ml sweetened condensed milk, 15 ml evaporated milk, and ice, then finish with whipped cream and a dusting of hojicha powder.
A roasted Japanese green tea latte prepared three ways — hot, iced, and frappe — by whisking hojicha powder into a smooth concentrate and combining it with milk. Hojicha is a decaffeinated byproduct of matcha production with a distinctly smoky, slightly sweet flavor that sits somewhere between cocoa and tea.
What you need
- matcha bowl (chawan)
- matcha whisk (chasen)
- tea scoop (chashaku)
- milk pitcher
- espresso machine with steam wand (hot version)
- blender (frappe version)
- shot glass or small measuring cup
- 8 oz cup (hot version)
- 16 oz glass (iced version)
- 16 oz cup (frappe version)
Method
Warm your serving cup by resting it on top of the espresso machine while you prepare the concentrate
Applies to the hot version only; use an 8 oz cup for hot, a 16 oz glass for iced, and a 16 oz cup for the frappe
Select your hojicha powder by roast level — dark roast delivers a stronger, smokier flavor; medium roast is milder; if using a blend rather than pure hojicha, increase the quantity of powder used
No sifting is required; hojicha is more forgiving than matcha
Expert tipDark roast is recommended for its more intense, cocoa-like character
Place hojicha powder in a matcha bowl, add 40 to 45 ml of warm water (room temperature is also fine), and add 10 ml of sugar syrup if desired; whisk vigorously by first scraping the bottom of the bowl, then whisking in fast strokes while gradually lifting the whisk higher
For the iced version use a little more hojicha powder than for the hot; for the frappe, this step is skipped and everything goes into the blender
Expert tipA handheld electric milk frother, a blender, or a shaker can substitute for the matcha whisk
For the hot version: steam milk using an espresso machine, pour the hojicha concentrate into the warmed 8 oz cup, then top with the steamed milk
Milk quantity is not specified in the source; fill the cup to your preference
Expert tipA small amount of sweetener is recommended when serving commercially
For the iced version: combine 150 ml milk, 30 ml evaporated milk, and 15 ml sweetened condensed milk in a 16 oz glass and stir, then add ice and pour the hojicha concentrate over the top
This ratio gives approximately 25% sweetness; for 50% sweetness, use equal parts evaporated milk and sweetened condensed milk
For the frappe: add 120 ml fresh milk, 30 ml sweetened condensed milk, 15 ml evaporated milk, and about 5 grams of hojicha powder to a blender; fill with ice and blend until smooth
No frappe base is needed; the hojicha powder is sufficiently concentrated on its own
Expert tipThe frappe requires at least 50% sweetness because blending with ice significantly dilutes the drink; you can go up to 100% sweetness for a richer result
Top the frappe with whipped cream and finish with a light dusting of hojicha powder
Watch it done
The source videos we studied to build this method.
▸ Trimmed to the recipe steps (4:08–12:31)
Demonstrates all three hojicha latte formats side by side, covering roast-level powder selection, ceremonial-style concentrate preparation, and step-by-step assembly for hot, iced, and blended versions
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Why this works
Whisking hojicha powder with warm water first disperses the powder evenly and builds a smooth, flavorful concentrate before any milk is added, following the same principle as ceremonial matcha preparation. Because hojicha is less delicate than matcha, it does not require sifting and readily integrates into liquid without clumping. For the frappe, the naturally high concentration of the powder eliminates the need for a frappe base — the powder alone provides sufficient body and flavor intensity through the ice. Sweetness must be calibrated to format: the frappe demands more sweetener because the large volume of blended ice dilutes the drink considerably.
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Where beginners go wrong
- 1
Powder clumps in the concentrate
Scrape the bottom of the matcha bowl firmly before moving into broad, fast whisking strokes; gradually lift the whisk near the end to draw up any settled particles
- 2
Drink is too bitter or too strong
Add sugar syrup or increase the sweetened condensed milk; a small amount of sweetener is recommended at minimum, especially for commercial service
- 3
Frappe tastes weak or watery
Confirm you are using approximately 5 grams of hojicha powder and set sweetness to at least 50% — ice dilution in blended drinks is significant and both powder quantity and sweetness must compensate for it
- 4
Using a hojicha blend instead of pure hojicha
Increase the amount of powder — blends are less concentrated than pure hojicha and require a larger quantity to achieve equivalent flavor intensity
What you should taste
Hojicha has a distinctly smoky character that is also notably sweeter than typical green tea, with a subtle cocoa-like quality that sits somewhere between chocolate and coffee without fully resembling either. Dark roast produces a bold, intensely flavored latte with a deep warm color; medium roast is lighter and more approachable. The taste is very distinct — clearly not chocolate and clearly not coffee.
FAQ
What is hojicha and how does it differ from matcha?
Hojicha is a Japanese roasted green tea made from the stems, veins, and larger leaves that are set aside during matcha production. It is roasted at a high temperature, which decaffeinates it and produces a smoky, slightly sweet, cocoa-like flavor very different from matcha. It is also considerably cheaper than matcha — at least 60% less, according to the creator — and comes in light, medium, and dark roast levels rather than the many grades of matcha.
Does hojicha contain caffeine?
Hojicha is largely decaffeinated as a direct result of being roasted at a very high temperature during production, making it a lower-caffeine alternative to most teas and to matcha.
Do I need a matcha whisk to prepare hojicha?
No — because hojicha is less delicate than matcha, you can prepare the concentrate with an electric handheld milk frother, a blender, or a cocktail shaker. Sifting the powder beforehand is also unnecessary.
Method adapted from @rizasri's video.
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