Hojicha Flat White (Print version)

Creamy Japanese roasted tea with velvety microfoam, offering smooth, nutty, and toasty notes in every sip.

# What you'll need:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea or tea bags
02 - 1/2 cup hot water at 195°F

→ Milk

03 - 1/2 cup whole milk or oat milk for dairy-free option

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup optional

# Directions:

01 - Steep hojicha tea leaves or tea bags in 1/2 cup hot water at 195°F for 3 to 4 minutes. Strain and discard the leaves or remove tea bags.
02 - Heat 1/2 cup milk until steaming but not boiling. Froth the milk using a steam wand, frother, or by shaking vigorously in a jar until fine microfoam forms.
03 - Pour the brewed hojicha concentrate into a pre-warmed cup. Add sweetener if desired and stir to dissolve completely.
04 - Gently pour the microfoamed milk over the hojicha concentrate, aiming for a smooth blend with a creamy layer on top. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a warm hug wrapped in nutty, caramelized flavors that regular coffee can't quite match.
  • Five minutes from craving to cup means you'll actually make this on rushed mornings instead of settling for something forgettable.
  • The velvety microfoam transforms a simple tea into something that feels genuinely special, no coffee machine required.
02 -
  • Water temperature is non-negotiable; boiling water turns hojicha bitter and closes it off, while cooler water leaves it flat and lifeless.
  • The microfoam only stays velvety for a few minutes, so this is one drink where speed actually improves the final result.
03 -
  • Pre-warming your cup by rinsing it with hot water before pouring is the small move that keeps your drink at optimal temperature from first sip to last.
  • If your milk won't froth well, it's probably too old or stored too warm; fresh, cold milk is what transforms steam into silk.
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