Save It I discovered hojicha cappuccino by accident on a rainy Tuesday when my usual coffee maker was buried under kitchen clutter. A friend had left behind a small bag of hojicha tea, and something about its deep, toasty aroma made me curious about what would happen if I treated it like espresso. Twenty minutes later, I was holding a cup that tasted like autumn in Japan—warm, grounding, nothing like the bitter coffee I'd abandoned. It became an instant ritual, especially on mornings when I needed calm instead of caffeine jitters.
I made this for my mother one Sunday morning, and watching her close her eyes after the first sip reminded me why I love cooking for people. She kept saying it tasted like childhood—she'd spent a summer in Kyoto decades ago and had forgotten how deeply comforting hojicha could be. That cup became our thing; now she requests it whenever she visits, and somehow it always tastes better when we're standing in my kitchen together, talking through the steam rising from our cups.
Ingredients
- Hojicha loose-leaf tea: Use two teaspoons or two bags per serving—this roasted green tea is milder than regular matcha and has a naturally sweet, roasted grain flavor that tastes almost like toasted nuts.
- Filtered water: A cup of water steeped for three to four minutes brings out the hojicha's gentle complexity without bitterness.
- Whole milk: One cup creates that signature creamy layer; whole milk froths beautifully, but oat milk works equally well if you prefer dairy-free.
- Honey, maple syrup, or sugar: One to two teaspoons is optional, but a touch of sweetness bridges the tea's earthiness with the milk's creaminess in a way that feels balanced.
Instructions
- Steep the hojicha gently:
- Bring water to a gentle simmer—not a rolling boil, which would scorch the delicate roasted leaves. Add your tea and let it steep for three to four minutes, watching as the liquid transforms into a warm amber, almost honey-colored brew.
- Heat and froth your milk:
- Pour milk into a small saucepan and warm it slowly, or use a frother if you have one. The milk should be hot but not steaming violently; froth it until creamy and airy, with small bubbles that feel silky when you hold the cup to your lips.
- Combine tea and sweetener:
- Divide the steeped hojicha between two cups and stir in your sweetener of choice if using one. The tea should smell rich and toasty at this point, filling your kitchen with that warm, comforting aroma.
- Pour and layer the milk:
- Pour the steamed milk slowly into each cup, holding back the foam with a spoon so the liquid milk blends smoothly with the tea. Once mostly combined, spoon the remaining silky foam onto the surface for that classic cappuccino finish.
- Finish and serve:
- Dust lightly with hojicha powder or a pinch of cinnamon if you like, and serve immediately while everything is still warm and the foam sits perfectly on top.
Save It There's something quietly powerful about watching someone slow down over a hojicha cappuccino. No one rushes through it the way they might a coffee; instead, they pause, breathe in the steam, and seem to reset. I've come to believe that certain drinks carry permission built into them—permission to sit still, to enjoy warmth for its own sake, to let a moment linger.
Choosing Your Hojicha
Not all hojicha tastes the same, and experimenting with different sources changed everything for me. Some bags arrive almost smoky and charcoal-like, while others carry subtle hazelnut notes or a gentler roasted grain flavor. Once you find a hojicha you love, stick with it—the difference in your final cup will be noticeable and worth the loyalty.
The Milk Question
I used to think any milk would work equally well here, but I was wrong. Whole dairy milk froths into the most luxurious, stable foam and pairs beautifully with hojicha's earthiness. That said, oat milk has become my second choice because it froths almost as well and adds a subtle sweetness that complements the tea without needing honey. Almond and soy milk work too, though they behave differently—test what speaks to your palate and your kitchen's rhythm.
Making It Your Own
Once you master the basic rhythm, you'll find endless small variations that feel personal and fun. Some mornings I add a touch of vanilla extract or a cinnamon stick while steeping the tea; other times I dust the foam with cocoa powder instead of hojicha. This drink is flexible enough to adapt to what you're craving while remaining fundamentally itself—comforting, elegant, and entirely yours.
- Steep the hojicha a full minute longer if you prefer a deeper, richer flavor.
- Try whisking the milk by hand if you don't have a frother; a small whisk creates surprisingly silky foam.
- Serve with a small cookie or light pastry—something like a butter wafer or Japanese senbei complements this drink perfectly.
Save It This hojicha cappuccino has become my answer to the question of what comfort looks like when you're awake and present. Every time I make it, I'm grateful for the friend who left that tea behind.
Recipe FAQs
- → What does hojicha taste like?
Hojicha has a distinctive toasty, nutty flavor with caramel-like notes. Unlike other green teas, it's roasted over charcoal, giving it a reddish-brown color and milder, less astringent taste. The roasting process removes bitterness, resulting in a smooth, earthy profile that pairs perfectly with creamy milk.
- → Can I make this without a milk frother?
Absolutely. Heat your milk in a small saucepan until hot but not boiling, then whisk vigorously by hand for 30-60 seconds to create foam. Alternatively, shake warm milk in a sealed jar or use a blender. While a frother creates the finest texture, these methods still produce satisfyingly creamy results.
- → Is hojicha caffeinated?
Yes, hojicha contains caffeine, though less than regular green tea or coffee due to the roasting process. A typical cup contains about 20-30 mg of caffeine compared to 60-90 mg in regular green tea. This makes it a gentler option for those sensitive to caffeine, especially in the afternoon or evening.
- → What milk works best for this beverage?
Whole milk creates the richest, creamiest foam with the best texture. However, oat milk is an excellent dairy-free alternative that froths beautifully and adds subtle sweetness. Almond and soy milk also work, though they may produce lighter foam. Avoid rice milk as it doesn't froth well.
- → Can I prepare this in advance?
For best results, prepare fresh. The tea can be brewed ahead and refrigerated for up to 2 days, then reheated. However, the milk foam loses texture quickly, so froth just before serving. If meal prepping, keep the components separate and combine when ready to drink for the optimal café experience.
- → What's the difference between this and a matcha latte?
While both are Japanese tea beverages, hojicha is made from roasted tea leaves resulting in a brown, toasty infusion, while matcha uses ground shade-grown green tea leaves producing a vibrant green, grassy flavor. Hojicha has a lower caffeine content and more nutty, caramel notes compared to matcha's vegetal, umami profile.