Hojicha Mocha Latte Recipe

Are you trying to convince a tried and true coffee drinker that tea has just as much to offer? Maybe you want a gentler way to wake up or enjoy an afternoon cup? This recipe could be for you! When I tried it, I almost thought it was a fancy coffee drink. It’s a nice pick me up without the jitters that excessive caffeine gives. Hojicha is lower in caffeine than coffee and even some other teas. It will still offer the wonderful feeling of alertness but with an overall effect of calm. The richness of the whole milk (you can sub for a rich plant based milk like coconut or almond) rounds out the robust flavors of this roasted green tea and the smooth Dutch processed cocoa. The aesthetics of the two contrasting brown powders is also strangely delightful to behold!

The amounts for this latte are based off of a matcha latte recipe I received from Obubu Farms (once again, not sponsored). I just changed out the two teaspoons of matcha for one teaspoon of hojicha powder and one of cocoa powder. I just knew instinctively that the roasted nutty quality of hojicha would be a match made in heaven with the cocoa. It is a smaller amount than you might expect. You can always double it if you want a larger latte. Without further ado, this is the recipe.

Hojicha Mocha Latte

• 1 tsp. Hojicha powder
• 1 tsp. Cocoa powder
• 1 tsp. sugar or sugar alternative (or to taste)
• 1/2 cup Whole milk or coconut/almond milk
• 2 tbsp. boiled water

Method:

Sift hojicha and cocoa powders into small mug (mine was a bit large for this recipe). Add sugar and boiled water. Mix until fully dissolved. Heat milk in microwave or your preferred heating method until just warm to touch (you don’t want to scald it). Use a milk frother to make foam. Add milk using the back of a spoon to control the flow and save foam for the top. Add a sprinkle of hojicha powder to the top to enhance toasty tea flavor and aroma. Enjoy the rich flavors of hojicha and cocoa!

You could also use hot cocoa mix and omit the sugar. The Dutch processed cocoa just gives a nice robust flavor you wouldn’t get with typical cocoa mix. Also, this way you can control the sweetness level more.

I hope you give this recipe a try. It’s just a nice alternative to a coffee based mocha that I think could be even more delightful. It’s also a nice alternative for those who are not convinced they like matcha, as hojicha is more toasty and nutty rather than grassy and vegetative. You could enjoy it year round, however I wanted to get this recipe in before spring as it’s really more reminiscent of chilly weather. It’s also fast becoming one of the more accessible culinary tea powders besides that of matcha. Let me know if you tried it and what you think!