Japanese teas have made their way into cafés in all kinds of delicious forms, but matcha and hojicha lattes have become especially hard to resist. Matcha brings that creamy, earthy flavor we love, while hojicha adds a lovely roasted taste with hints of caramel. Put the two together in one glass, and you get a layered latte that is rich, toasty, and just a little bit special. It’s easy to make, fun to look at, and a lovely addition to any café menu. Let's get started!
Ingredients
- 1 teaspoon organic cafe grade matcha powder
- 2 teaspoons hojicha powder
- 30 milliliters hot water (80°C/176°F), for matcha
- 40 milliliters hot water (80°C/176°F), for hojicha
- 180 milliliters milk of choice, cold
- 1 tablespoon simple syrup or liquid sweetener
- 1 cup ice cubes
Instructions
1. Whisk the matcha concentrate:
Sift 1 teaspoon cafe grade matcha powder into a small bowl or cup to remove clumps. Add 30 milliliters of hot water (80°C/176°F) for matcha and whisk briskly (zig-zag or 'W' motion) until smooth and frothy with no lumps. Set aside.
2. Whisk the hojicha concentrate:
In a separate bowl, sift 2 teaspoons hojicha powder. Add 40 milliliters of hot water (80°C/176°F) for hojicha and whisk the same way until smooth and lump-free. Set aside.
3. Build the milk base:
Fill a clear glass with 1 cup of ice to fill the glass. Stir 1 tablespoon simple syrup or house sweetener into 180 milliliters of milk of choice, cold first, then pour over the ice.
This sweetened milk is now the densest layer and will stay at the bottom.
4. Layer in the matcha:
Pour the whisked matcha slowly over the back of a spoon held just above the milk's surface. Pouring over the spoon breaks the fall so the matcha layers instead of mixing in.
5. Float the hojicha on top:
Repeat the spoon-pour with the hojicha concentrate on top of the matcha. Since it's the lightest of the three layers, it will settle on top, giving you a clean three-band drink.
Serve immediately, unstirred, with a straw or stir stick. The layers are for the visual; stir well before drinking to combine all three.
Tips
- Give hojicha double the powder of matcha (2 tsp vs 1 tsp); it's naturally light-bodied, so this ratio is what lets its toasty flavor really come through.
- A quick sift on both powders is the secret to that silky, lump-free texture you want in each layer.
- Build it in order: sweetener into the milk first, then matcha, then hojicha on top, and the layers separate beautifully on their own, no fussing required.
Our Pick for This Recipe
We recommend our Café Grade Matcha for this recipe because it was made with drinks like this in mind. It has a smooth, balanced flavor that holds up beautifully with milk and a little sweetness, without becoming too bitter or grassy. Made with first- and second-harvest leaves from Mie Prefecture, Japan, it also whisks up easily with minimal clumping, making it simple to create that lovely, clean matcha layer. And because it’s USDA and JAS Organic certified and tested for heavy metals and pesticides, you can feel good about the Japanese matcha you’re serving your customers!
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