Iced hojicha latte with roasted Japanese tea and milk

Whisk the Perfect Iced Hojicha Latte at Home

There is something deeply satisfying about a layered iced latte, but if you’re looking to swap the coffee jitters for a calm, grounded energy, it’s time to upgrade your daily ritual. Enter the Iced Hojicha Latte.

Unlike traditional green teas that carry a bright, grassy profile, hojicha is made by slowly roasting green tea leaves. This process coaxes out an incredibly comforting flavor profile of deep toast, warm nuttiness, and subtle caramel undertones. Because it’s roasted, it is also naturally low in caffeine—making it an excellent choice for a midday pickup or a cozy evening treat.

Today, we’re walking you through our exact studio recipe using our vibrant Fukuoka Hojicha Powder and traditional Japanese tea tools to get that perfect, silky microfoam.

What You’ll Need

Ingredients:

  • 4g ESTE Fukuoka Hojicha Powder
  • 55g Water (heated to 180°F / 82°C)
  • 285g Milk of your choice (Oat milk beautifully complements the roasted, nutty profile!)
  • Ice

Tools:

  • Chasen (Traditional bamboo whisk)
  • Chashaku (Bamboo tea scoop, or a standard spoon)
  • Sifter
  • Your favorite drinking cup
  • Optional: A separate vessel to whisk in (we highly recommend a spouted chawan, or matcha bowl, for an easy pour)

Step-by-Step Instructions

1.Sift the Hojicha:Prep time.

Gather all your tools and ingredients. Place your sifter over your whisking vessel and dose in 4g of Fukuoka Hojicha Powder. Sift thoroughly to break up any fine clumps, ensuring a completely smooth blend.

2.Add Your Water:Temperature control.

Pour 55g of 180°F water directly over the sifted hojicha powder.

Pro-tip: If you don’t have a temperature-controlled kettle, bring your water to a boil and let it sit for a few minutes to cool. Alternatively, pour the boiling water between two or three different vessels before mixing—each transfer naturally drops the temperature by about 10°F!

3.Whisk into a Microfoam:~1 minute.

Take your Chasen (bamboo whisk) and whisk the hojicha and water mixture vigorously. Keep going for about 1 minute until all remaining clumps are completely dissolved and a beautiful, velvety microfoam forms on the surface.

4.Prepare the Milk:The base.

Fill your favorite drinking cup with fresh ice, then pour in 285g of your milk of choice.

5.Pour and Layer:The grand finale.

Slowly pour your freshly whisked, frothy hojicha concentrate directly over the milk. Watch the rich, deep amber tea elegantly marble into the white milk.

To Serve: Give it a gentle swirl to combine the layers right before your first sip, serve, and enjoy!

The beauty of using a premium powder like our Fukuoka Hojicha is that you get the full health benefits of the entire tea leaf, packed into a rich, full-bodied texture that cuts through milk beautifully.

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