Hojicha Cortado Japanese Tea (Printable Version)

Smooth roasted Japanese tea meets creamy steamed milk in this balanced, aromatic beverage perfect for any time of day.

# What You'll Need:

→ Tea

01 - 2 teaspoons hojicha loose leaf tea or 1 hojicha tea bag
02 - 1/2 cup water, just below boiling (approximately 195°F)

→ Milk

03 - 1/2 cup whole milk or plant-based milk alternative

# Directions:

01 - Heat water to just below boiling, approximately 195°F, using a kettle or saucepan.
02 - Add hojicha tea leaves or tea bag to a teapot or infuser. Pour hot water over the tea and allow to steep for 2 to 3 minutes. Strain or remove the tea bag.
03 - While the tea steeps, steam the milk until hot and frothy. If a steamer is unavailable, gently heat milk on the stovetop and whisk vigorously until frothy.
04 - Pour the brewed hojicha into a heatproof cup, filling approximately 1/2 cup.
05 - Add the steamed milk in equal proportion, holding back the foam with a spoon. Top with frothed milk if desired.
06 - Serve immediately while hot.

# Additional Tips::

01 -
  • Quick and Easy: Ready in just 10 minutes with minimal cleanup.
  • Japanese Fusion: A delightful blend of traditional tea and modern coffee shop culture.
  • Dietary Friendly: Naturally vegetarian and gluten-free, with easy dairy-free swaps.
02 -
  • Maintain Ratio: Aim for a strict 1:1 ratio of tea to milk to achieve the classic cortado balance.
  • Temperature Control: Avoid using boiling water to prevent the tea leaves from becoming bitter.
  • Foam Technique: Use a spoon to hold back the microfoam while pouring to ensure a silky integration of milk and tea.
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