Sweeten your day and cool down with an Iced Maple Hojicha Latte.
What is hojicha?
Hojicha is a Japanese roasted green tea first made in Kyoto, Japan. Locally grown green tea leaves are expertly roasted to give hojicha its deep brown color and distinctive flavor. Hojicha is available in both tea leaves and tea powder, known as Hojicha Powder. The finely ground Hojicha Powder can be prepared similarly to matcha, by whisking it with water and then adding milk to create hot and iced lattes.
How do you make an Iced Maple Hojicha Latte?
An Iced Maple Hojicha Latte is made by sweetening an iced hojicha latte with pure maple syrup. First, Hojicha Powder and a minimal amount of water are whisked together. Then, a large glass is filled with maple syrup, ice, and milk. Finally, the hojicha is poured into the glass to create the Iced Maple Hojicha Latte.
What does an Iced Maple Hojicha Latte taste like?
An Iced Maple Hojicha Latte tastes toasty, nutty, caramel-like, and sweet from the maple syrup and hojicha. These two main ingredients combine together beautifully, as maple syrup enhances the rich taste of Hojicha Powder.
What teaware is needed to make an Iced Maple Hojicha Latte?
The ideal teaware and equipment used to make an Iced Maple Hojicha Latte are:
Katakuchi (tea bowl with spout): The katakuchi allows ample room for the Hojicha Powder to whisked, and has a perfectly angled spout for slowly pouring the hojicha with precision. A tea bowl without a spout can be used instead, and the mixture can be poured with more care or into another vessel with a spout before serving.
Chasen (bamboo whisk): This tea utensil brings a sense of peace to the preparation of hojicha, and a Takayama chasen is especially designed for ensuring a smooth and velvety bowl of tea. If you don't have a bamboo whisk on hand, then you can try preparing the Hojicha Powder with a spoon, a hand-held milk frother, or even shaking it together with the water in a mason jar.
Kettle: Since hojicha is a green tea, it is recommended to use water that is no hotter than 80°C (175°F). If your kettle doesn't have temperature control, pour the boiling water into a cooling vessel and allow it to cool for a couple of minutes. If you prefer, iced hojicha lattes can also be made with cold water to prevent any of the ice from melting.
Which maple syrup is the best for an Iced Maple Hojicha Latte?
The best maple syrup to use for an Iced Maple Hojicha Latte is 100% pure maple syrup. Amber grade maple syrup is especially recommended, as it's rich and naturally sweet with just the right intensity for a hojicha latte. Feel free to experiment with the grade and amount of maple syrup used in the hojicha latte to suit your personal taste and desired sweetness.
If you try this recipe, please let us know and don't forget to tag @hojicha.co on Instagram.
Ingredients
- 2 teaspoons Hojicha Powder
- 60 ml of 80°C (175°F) filtered water
- ½ cup ice
- 1 tablespoon maple syrup
- 180 ml milk (we used oat milk)
Instructions
- Add 2 teaspoons of Hojicha Powder into a katakuchi tea bowl.
- Pour 60 ml of 80°C (175°F) filtered water into the katakuchi.
- Whisk the two ingredients together with a chasen until the Hojicha Powder is fully dispersed. Set aside.
- Add ½ cup of ice into a tall glass.
- Add 1 tablespoon of maple syrup into the glass.
- Pour 180 ml of your choice of milk into the glass.
- Slowly pour the whisked hojicha over the ice.
- Sip, stir, and enjoy your delicious Iced Maple Hojicha Latte.
