Save It The Hojicha Macchiato is a soothing Japanese-inspired beverage that brings the coffeehouse experience to your tea ritual. By combining the earthy, nutty notes of roasted green tea with a velvety cloud of steamed milk, this drink offers a creamy and espresso-style experience that is naturally lower in caffeine and deeply comforting.
Save It This recipe is perfect for those who enjoy the ritual of a warm latte but prefer the toasted, caramel-like complexity of Japanese hojicha. Whether you are starting your morning or winding down in the afternoon, the gentle warmth of this tea-based macchiato is sure to satisfy.
Ingredients
- Tea Base
- 1 1/2 teaspoons hojicha loose leaf tea (or 1 hojicha tea bag)
- 150 ml (2/3 cup) hot water (about 90°C / 195°F)
- Milk
- 40 ml (2–3 tablespoons) whole milk (or oat milk for dairy-free)
Instructions
- Step 1
- Heat water to about 90°C (195°F). Place hojicha tea leaves or tea bag in a teapot or mug.
- Step 2
- Pour hot water over the tea and steep for 2–3 minutes. Remove the leaves or tea bag.
- Step 3
- Meanwhile, steam the milk using a milk frother, steam wand, or by heating and whisking until frothy.
- Step 4
- Pour the brewed hojicha into a small cup (such as an espresso cup or demitasse).
- Step 5
- Spoon a small amount of steamed milk foam directly onto the center of the tea, creating a macchiato dot.
- Step 6
- Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best results, use a teapot or heatproof mug and a milk frother or small whisk. Each serving contains 45 calories, 2g of fat, and 2g of protein. If you have dietary concerns, please check milk labels for potential allergens or cross-contamination.
Varianten und Anpassungen
For a sweeter profile, stir in a touch of honey or brown sugar before adding the milk. You can easily make a vegan version of this drink by substituting the dairy milk with oat or soy milk, which both froth remarkably well.
Serviervorschläge
The roasted aroma of hojicha is beautifully complemented by a dusting of cinnamon or cocoa powder on the milk foam. For a classic look, serve your macchiato in a small espresso cup or demitasse to accentuate the rich tea base.
Save It Wrap your hands around a warm cup and savor the delicate balance of roasted tea and creamy foam. This Hojicha Macchiato is the ultimate simple luxury for any tea lover.
Recipe FAQs
- → What makes hojicha different from regular green tea?
Hojicha is roasted green tea leaves, giving it a reddish-brown color and distinct nutty, toasty flavor profile. The roasting process reduces caffeine content and removes bitterness, resulting in a smoother, more mellow taste compared to steamed green teas like sencha or matcha.
- → Can I use hojicha tea bags instead of loose leaf?
Absolutely. Tea bags work perfectly for making Hojicha Macchiato. Simply use one tea bag per serving and steep according to the package instructions, typically 2-3 minutes in hot water around 90°C (195°F).
- → What milk alternatives work best for this beverage?
Oat milk creates excellent foam and pairs beautifully with hojicha's roasted notes. Soy milk also froths well and provides a creamy texture. Almond and coconut milk can be used but may produce lighter foam and subtly alter the flavor profile.
- → How do I achieve the perfect milk foam without an espresso machine?
Heat milk until hot but not boiling, then use a handheld milk frother, immersion blender, or whisk vigorously to create foam. Pouring the milk from a height also helps incorporate air. For best results, use a small jar with a tight lid and shake vigorously until doubled in volume.
- → Should I add sweetener to Hojicha Macchiato?
Traditional Hojicha Macchiato is enjoyed unsweetened to appreciate the tea's natural roasted flavor. However, honey, brown sugar, or maple syrup complement the nutty notes beautifully if you prefer sweetness. Add sweetener while the tea is hot for easy dissolving.
- → What's the ideal water temperature for brewing hojicha?
Water around 90°C (195°F) is ideal for hojicha. Boiling water can scorch the leaves, while water that's too cool may not extract the full roasted flavor. If you don't have a temperature-controlled kettle, let boiling water cool for about 2 minutes before pouring.