Hojicha latte is a roasted Japanese tea drink with a warm, nutty flavour and a brown colour. Hojicha is made by roasting Japanese green tea, and powdered hojicha can be mixed directly into water and milk for café drinks. Japan’s Ministry of Agriculture, Forestry and Fisheries describes hojicha as tea made by roasting sencha or similar Japanese tea leaves.
For cafés, hojicha offers an alternative to matcha. Its roasted profile can appeal to customers who enjoy coffee, cocoa or caramel flavours but want a Japanese tea-based drink.
Quick Recipe
A useful starting recipe for one regular hojicha latte is:
- 5g hojicha powder
- 35ml hot water
- 200ml milk
- 5–10ml syrup, optional
Adjust the dose after testing the powder with your actual milk and cup size.
Hot Hojicha Latte Recipe
Ingredients
- 5g hojicha powder
- 35ml hot water
- 200ml milk
- Measured sweetener, optional
Method
- Sift the hojicha powder into a preparation cup.
- Add the hot water and whisk until smooth.
- Steam the milk.
- Pour the milk into the hojicha base.
- Add sweetener only if needed.
Test the drink without syrup first. Milk may already provide enough sweetness.
Iced Hojicha Latte Recipe
Ingredients
- 3–5g hojicha powder
- 40ml hot water
- 180–220ml cold milk
- Ice
- Measured sweetener, optional
Method
- Sift the powder.
- Mix it with hot water until smooth.
- Fill the cup with ice and milk.
- Add the hojicha base and stir.
Iced drinks may need a stronger dose because melting ice reduces flavour. Taste the recipe immediately and again after ten minutes.
How to Choose Hojicha Powder for a Café
The best hojicha powder should perform well in the finished drink.
Flavour in milk
The roasted flavour should remain clear after milk is added. A powder that tastes strong with water may become weak in a large latte.
Roast profile
Depending on the product, hojicha may taste lightly toasted, nutty, smoky or deeply roasted.
A lighter profile may suit an unsweetened hot latte, while a deeper roast may work better in iced or dessert-style drinks.
Texture
The powder should mix into a smooth base without persistent lumps or excessive grittiness.
Some settling is normal because the tea particles remain suspended in the drink.
Consistency
Ask whether the same product is available throughout the year and whether samples are available before placing a larger order.
Which Milk Works Best?
There is no single best milk.
| Milk | Typical result |
|---|---|
| Dairy | Creamy and relatively neutral |
| Oat | Sweet and full-bodied |
| Soy | Rich with a noticeable secondary flavour |
| Almond | Lighter and nuttier |
| Coconut | Distinctive and dessert-like |
Oat milk is a useful plant-based starting point, but some brands can make the drink too sweet.
Test every milk without syrup before changing the recipe.
Four Hojicha Menu Ideas
1. Classic Hojicha Latte
Develop the standard hot and iced recipe first. This becomes the base for staff training.
2. Iced Oat Hojicha Latte
Oat milk adds body and sweetness. Test it without syrup before adding sugar.
3. Brown Sugar Hojicha Latte
Brown sugar complements roasted flavours. Use a measured quantity so it does not overpower the tea.
4. Hojicha Mocha
Chocolate and hojicha create a dessert-style drink. A stronger dose may be required because cocoa can dominate.
The same powder can also be tested in cakes, creams, chocolate and ice cream.
Standardise the Café Workflow
Record the approved:
- Powder dose
- Water quantity
- Milk quantity
- Sweetener quantity
- Cup size
- Ice quantity
- Mixing method
Use a digital scale during recipe development. Once the recipe is approved, use a verified scoop or portioning system.
Ask several staff members to make the same drink. If the result varies significantly, simplify the method before launch.
Common Mistakes
Using too little powder
Milk and ice can weaken the roasted flavour.
Adding too much sweetener
Excess syrup can cover the hojicha.
Skipping sifting
Dry powder can form visible lumps.
Using one recipe for hot and iced drinks
Iced drinks need separate testing because of dilution.
Comparing only price per kilogram
The required dose determines the powder cost per drink.
AU MATCHA Hojicha Powder
AU MATCHA currently sells Hojicha Powder in 1kg packs and lists Australian stock held in 0°C cold storage in Melbourne.
The company offers samples for menu development, publishes a 10kg minimum order quantity for bulk wholesale pricing and states that Melbourne-stock orders are typically delivered within five business days. Reconfirm current conditions when ordering.
When requesting a sample, provide:
- Business name and location
- Hot or iced menu plans
- Cup sizes
- Milk brands
- Expected monthly volume
- Target flavour
- Target cost per serve
Request Samples and Wholesale Pricing
A successful hojicha latte should have a clear roasted flavour, a smooth texture and a recipe that staff can reproduce consistently.
Contact AU MATCHA to request Hojicha Powder samples and wholesale pricing for your café, restaurant, bakery or dessert business.
Frequently Asked Questions
What does a hojicha latte taste like?
It usually has a roasted, nutty and slightly caramel-like flavour. It is less vegetal than a matcha latte.
How much hojicha powder should a café use?
A practical starting point is 3–4g per drink. Adjust the dose for the powder, cup size, milk and sweetness.
Is oat milk good with hojicha?
Yes. Its creamy texture and sweetness can suit roasted tea, but the result depends on the brand.
Can hojicha powder be used in desserts?
Yes. Test it in cakes, chocolate, creams, gelato and other desserts using the final commercial recipe.
