The essence of a dozen rose bouquet is captured in this sweet Hojicha Rose Tea Latte, making it a small gesture of love to yourself.
While hojicha is a Japanese roasted green tea made from the Camellia sinensis plant, rose tea is a herbal tea (also known as a tisane) made from rose flowers. Rose buds or petals are carefully dried to preserve their natural shape, color, and flavor. When they are steeped in hot water, the resulting rose infusion is incredibly fragrant and has a sweet floral scent and taste that lingers. The prepared rose tea can be enjoyed straight, as a tea latte, or paired with other pink ingredients such as hibiscus, beetroot, or raspberries.
Rose tea is made by placing dried rose buds into a teapot with a built-in strainer, an infuser, or even a glass measuring cup (as you can easily strain the blooms with a sieve). Hot water is then poured over the rose buds, and they are steeped for five minutes as they expand and the deep pink fades into lovely blush color. The standard ratio for making rose tea is one teaspoon of dried rose buds per one cup of water. However, you may wish to add more if you plan on making an iced tea or a tea latte.
The standard Hojicha Latte recipe is made by whisking Hojicha Powder with water, however, you can also experiment with whisking the tea powder with your favorite tea or tisane. In this recipe, we whisk the Hojicha Powder with rose tea to pair the earthy and chocolatey notes of the roasted green tea with a light and floral taste. We then add a splash of maple syrup to bring out even more flavor and aroma. Steamed and frothed milk is poured into the mixture, and finally the hojicha latte is garnished with a delicate sprinkle of dried rose petals.
Each sip of this warm Hojicha Rose Tea Latte brings the sweet scent of roses and a floral flavor enveloped by the richness of hojicha. Take a moment to show yourself the love you deserve, and treat yourself to this romantic drink.
Bring a moment of calm to your day with a soothing Lavender Hojicha Latte, made with lavender tea and Hojicha Powder.
Lavender tea is a herbal infusion made by steeping dried lavender buds in hot water. When the dried lavender buds are brewed they release their calming scent and herbaceous floral flavor. The color of the lavender tea may be golden brown, purple, or blue depending on the freshness, processing, and variety of the lavender. Lavender tea can be enjoyed hot, iced, as a tea latte, or paired with Hojicha Powder to create a Lavender Hojicha Latte.
A Lavender Hojicha Latte is made by preparing a hojicha latte with lavender tea instead of water. First dried lavender buds are steeped in hot water. After five minutes of steeping, a minimal amount of the prepared lavender tea is whisked with the Hojicha Powder. Once smooth, the rest of the lavender tea is added to the hojicha along with the optional sweetener. Then, foamed milk is added and topped with a sprinkle of purple lavender buds for an added visual and aromatic appeal.
These are the tools and equipment needed to make a Lavender Hojicha Latte, as well as some handy substitutions.
Teapot: the lavender tea is prepared by brewing dried lavender buds in a teapot with a built-in strainer or infuser basket. Alternatively, the tea lavender buds can also be steeped in a stand alone tea infuser or added directly into a glass measuring cup and strained with a fine mesh sieve.
Bamboo whisk: the lavender tea and Hojicha Powder are whisked with a bamboo whisk for the best flavor and texture. Alternatively, the two can be mixed together using a hand-held milk frother.
Milk frother: the milk for the Lavender Hojicha Latte can be foamed using an espresso machine equipped with a steam wand, an electric milk frother, or a hand-held milk frother. Alternatively, the milk can simply be heated and steamed in the microwave or in a pot on the stove top.
When you're looking to slow down, rest and relax with this recipe for a Lavender Hojicha Powder.
The Kyoto Fog is a warm roasted green tea latte with just the right amount of sweetness from homemade vanilla syrup.
A Kyoto Fog is a variation of the London Fog, a drink originating from Vancouver, British Columbia, Canada. While the London Fog is made with earl grey tea, a Kyoto Fog is made with roasted green tea. The fog in the name refers to the effect created by the steamed milk when it is mixed with the hot tea.
If you keep store bought vanilla syrup in your pantry for your coffee drinks or for baking, this of course will work for your tea latte. However, if you don't it's incredibly easy to make homemade vanilla syrup yourself and this way you can make as small or as big of a batch as you'd like. Another benefit is the ability to adjust your syrup with ingredients you have on hand.
In our recipe we share the steps to make your own homemade vanilla syrup for the Kyoto Fog by using sugar, water, and pure vanilla extract. You can use any sugar on sweetener you desire, including a liquid sweetener like maple syrup. You can also substitute the pure vanilla extract with double the amount of imitation vanilla, or by using 1 inch of a vanilla bean for every ½ teaspoon of pure vanilla extract. If you happen to have some vanilla milk or even vanilla ice cream, you can use either for the hint of vanilla needed in this recipe.
Homemade Vanilla Syrup
Kyoto Fog
Fill your home with the sweet scent of freshly baked Hojicha Banana Bread.
Aside from fully ripe bananas, there are a few ingredients that make this Hojicha Banana Bread recipe stand out.
Hojicha Powder: The star ingredient of this recipe is Hojicha Powder. Hojicha Powder is a powdered roasted green tea originating in Kyoto, Japan. The tea brings delicious notes of cocoa and roasted nuts to the banana bread.
Yogurt: The secret to this perfectly moist banana bread is yogurt. Opt for a dairy-free yogurt to make this recipe plant-based and extra flavorful.
Sugar: A combination of both white and brown sugar enhances the natural sweetness of the ripe bananas, and creates an irresistible texture with the additional moisture from the brown sugar.
This delicious Marbled Japanese Pumpkin Bread gets its stunning swirls from the vivid kabocha squash and chocolatey Hojicha Powder.
Japanese pumpkin refers to kabocha, a type of winter squash most commonly enjoyed in Japan in vegetable tempura or korokke (croquettes). It has a dark green exterior with lighter green stripes and an orange interior. The kabocha has a sweet earthy taste with notes of chestnuts and sweet potatoes that pair perfectly with hojicha.
Marbled Japanese Pumpkin Bread is a quick bread made by mixing the dry ingredients and wet ingredients separately, with the addition of flavorful pumpkin purée into the wet ingredients. The dry and wet ingredients are then briefly stirred together until just combined. The batter is divided in half, and Hojicha Powder is added to only one of the halves. The plain and hojicha batter are carefully marbled in a loaf pan, and baked to create a beautiful and moist pumpkin bread.
The hojicha swirl gets its deep color and taste from Hojicha Powder, a roasted green tea originating in Kyoto, Japan. The resulting taste of the hojicha swirl is toasty, nutty, earthy, and chocolatey with both the hojicha and pumpkin flavors coming through.
Hojicha Powder is the easiest way to add roasted green tea flavor to baked goods, and be used as a substitute to cocoa powder to create delightful marbled patterns in other loaf recipes.
Since the Japanese pumpkin has a tough exterior, we prefer to first soften it. This can be done by deeply piercing holes in the kabocha, and roasting it at 400°F (200°C) until just tender. Then the kabocha can be easily cut first in half to scoop out the seeds, and then into wedges. The Japanese pumpkin can then be prepared by steaming it until well cooked, peeling the skin, and blending until smooth to make the purée. If you prefer to mash it by hand, be sure to pass it through a fine-mesh sieve to ensure a smooth and even consistency.
The Japanese pumpkin can be easily substituted with other winter squash varieties you may have on hand. A few alternatives to the kabocha squash that may taste best are buttercup, butternut, acorn, and the classic orange pumpkins typically used for making pumpkin pie on Thanksgiving or carving jack-o'-lantern on Halloween.
If using a store-bought canned pumpkin, make sure it is pure pumpkin purée and not flavored pumpkin pie filling as this will alter the flavor and texture of the loaf.
The squash variety and its cooking method will impact the water content of the purée and in turn the bake time. Insert a cake tester or knife all the way into the bottom of the loaf after 75 minutes, and if it comes out with wet batter then the loaf is undercooked and needs more time in the oven. Keep in mind that your loaf may take longer to bake, and loosely tent the pan with aluminum foil if the top begins to over brown before the center or bottom are cooked through. The Marbled Japanese Pumpkin Bread is ready once the cake tester or knife comes out clean or with only a few moist crumbs.
If this is your first time creating a marble effect on your baked goods, know that it is much easier than it looks and absolutely worth the extra steps. The marble effect creates a visually appealing loaf, and also gives it a wonderful contrast of flavors.
Creating a perfectly marbled pumpkin bread starts by adding alternating dollops of plain and hojicha batter. We like to envision a 2x3 grid, and add roughly equal amounts of batter in two layers for the best results. At this point, it should look similar to a checkerboard.
Then a chopstick or skewer is inserted into the batter in one corner of the pan, while making sure it nearly reaches the bottom. We then like to swirl the batter in one large 8 figure, and two smaller 8 figures in a continuous motion. Avoid the temptation to overdo it, as only a few swirls are needed to create a gorgeous marble effect.
Ready to get baking? Here's the recipe for a Marbled Japanese Pumpkin Bread perfect for impressing friends at brunch, or enjoying on a cozy autumn afternoon with a warm cup of hojicha.
When the air turns cool and crisp, warm your heart with a sweet-scented Hojicha Yuzu Tea Latte.
This bright and citrusy tea latte is made with Hojicha Powder, yuzu marmalade, and your milk of choice.
Hojicha Powder: Japanese green tea grown in Kyoto is roasted and finely ground into a powder to create the rich and toasty Hojicha Powder. Hojicha Powder can be prepared similarly to matcha in both tea-based drinks and desserts.
Yuzu marmalade: The sweet and tart marmalade is made from the juice and peel of yuzu, an aromatic citrus fruit with flavor notes reminiscent of a lemon or grapefruit.
Milk: This hot hojicha latte can be easily prepared with your go-to milk or milk alternative. Try preparing the roasted tea latte with a creamy soy milk for a comforting taste or a neutral oat barista milk that doesn't overpower the taste of the tea.
Hojicha Powder is available in our online shop in both a conveniently resealable pouch (100 g / 3.5 oz) or an economical bulk bag (500 g / 17.6 oz) that's perfect for big fans of hojicha as well as cafes and shops. The Hojicha Powder is crafted in Kyoto, in the famed tea growing region known as the birthplace of hojicha.
While it can be difficult to find the yuzu fruit outside of Japan, store-bought yuzu marmalade can often be found in your local Asian grocery store. Locate the condiment or tea aisle, and search for a clear jar filled with yellow jelly near the jam or honey. Check the front label and list of ingredients for the mention of yuzu or yuja. Once you have the yuzu marmalade, you can use it to create a Hojicha Yuzu Tea Latte, an Iced Yuzu Hojicha Latte, or a Fizzy Yuzu Hojicha. You can also add the fruit preserve to a hot tea made with hojicha tea leaves, spread it on toast, or use it to flavor baked goods.
Prepare a Hojicha Yuzu Tea Latte by first whisking up Hojicha Powder and hot water with a spoon, handheld/electric frother, or with a bamboo whisk for best results. Combine the whisked hojicha with a generous tablespoon of yuzu marmalade for a twist on standard sweeteners. Finally top the sweetened hojicha with steamed or velvety frothed milk.
Try adding yuzu marmalade to your next hojicha latte for fragrant addition that satisfies the craving for citrus on cooler days.
Fizzy Yuzu Hojicha combines two distinctly Japanese flavors to create this refreshing carbonated drink.
Fizzy Yuzu Hojicha is made from Hojicha Powder, yuzu marmalade, and carbonated water. Hojicha Powder is a Japanese roasted green tea that is finely ground into a powder, and is often available on menus alongside matcha. Since it is roasted, Hojicha Powder has a unique rich and chocolatey flavor that makes it the perfect alternative for coffee based recipes.
The Fizzy Yuzu Hojicha has a gentle sweetness from yuzu marmalade. Yuzu is an aromatic citrus fruit with a bright tartness. While the yuzu fruit isn't widely available outside of Japan, ready-made yuzu marmalade, jam, or syrup can be found in your local asian grocery store. Simply check the ingredients of citrus products for yuzu (ゆず or ユズ in Japanese) or yuja (유자 in Korean).
The final ingredient is carbonated water which brings the fizz to this drink. In this recipe, we recommend club soda or sparkling water (seltzer). Prepare the Fizzy Yuzu Hojicha with your favorite brand or make carbonated water at home to enjoy a delicious twist on your go-to fizzy water.
Fizzy Yuzu Hojicha is prepared by mixing together carbonated water and yuzu marmable in a glass with ice. The carbonated water is also used to whisk the Hojicha Powder for more bubbles. Then the whisked hojicha is poured into the glass to create the light, sweet, and fragrant Fizzy Yuzu Hojicha.
If you're a fan of coffee soda or sparkling coffee then you'll love this bubbly alternative. Try the recipe below, and share your drink with us here: @hojicha.co
There's nothing like a layered latte to brighten up your day, especially when it's a sunny Yuzu Hojicha Latte. The spoonful of sunshine is of course sweet yuzu marmalade, made from the Japanese citrus fruit. We've used the fragrant yuzu in the Fizzy Yuzu Hojicha recipe, and couldn't get enough of this flavor combination. The tart yuzu is in perfect contrast to the richness of roasted green tea, which is why you'll definitely want to stir this drink up before enjoying.
Did you wonder what water temperature we used in the video above? Whether you're making hot or cold roasted tea drinks, you can always start by using room temperature or cold filtered water to whisk the Hojicha Powder with your tool of choice. Using colder water is especially useful when preparing cold layered lattes like the Yuzu Hojicha Latte. Since one of the elements that helps keep the layers separate is the ice, using cold water to whisk the hojicha ensures that the top layer remains beautiful and keeps the ice from melting.
Follow the recipe below for step-by-step instructions, and don’t forget to share your hojicha creations with us.
All you need is a mason jar to enjoy a delicious iced hojicha latte in minutes.
You may already have your favorite method to prepare hojicha, but it’s time to shake things up and try making an iced hojicha latte in a mason jar.
This isn't just about serving your hojicha latte in a glass mason jar, we’re talking about using the multi-purpose container as a tool to dissolve the tea powder without a whisk. How does it work, you wonder? Well, you combine ice, cold water, and a scoop of Hojicha Powder in a mason jar, then tighten the lid and give the whole thing a good shake shake shake. Since the Hojicha Powder is finely milled, all it takes is a few seconds and it magically dissolves.
Now that your hojicha mixture is ready, you can pour it over milk. OR... you can skip the extra glass and keep things simple by adding sweetener and milk directly into your mason jar. Technically you’re all done, but we like to shake it up one more time. Shaking everything together creates an irresistible layer of foamy bubbles, all without the help of any fancy tools.
Try this minimalistic method and use a mason jar to create and serve your next perfectly frothy iced hojicha latte.
The Blueberry Lavender Iced Hojicha Latte is a floral and fruity layered latte that's perfect for slow and sunny afternoons.
While iced hojicha lattes are typically made by whisking Hojicha Powder with cold water, this time the Japanese roasted green tea is whisked with a flavorful infusion. The Blueberry Lavender Iced Hojicha Latte is made by first steeping together calming lavender and juicy blueberries to create a tasty herbal tea. The infusion is whisked together with the rich Hojicha Powder to create the aromatic top layer, which is then poured into a glass over milk and ice.
The vibrant purple ice cubes shown in the featured video are a delightful addition to this tea latte and can be made ahead of time by freezing the blueberry and lavender tea in ice molds or an ice cube tray in the shape of your choosing. The blueberry and lavender ice cubes bring a more potent flavor and an added pop of color.
Yes! If you're craving a Blueberry Lavender Iced Hojicha Latte and don't want to wait for the ice to freeze, you can prepare the layered latte with regular ice cubes. No other adjustments are needed as the drink will still be full of flavor.
We found that frozen blueberries yield the best results. If you only have fresh blueberries on hand, we recommend first washing and freezing the blueberries for a few hours to be rewarded with the ideal flavor and color.
Blueberry Lavender Iced Hojicha Latte
Blueberry Lavender Ice Cubes
The Hojicha Mojito is the perfect summer mocktail to enjoy on a hot day.
A Mojito is an iconic summer cocktail that was created in Havana, Cuba. The alcoholic cocktail consists of mint, lime juice, sugar, white rum, and soda water. Among the many variations, a "Virgin Mojito" or "Nojito" is a version made without any alcohol.
A Hojicha Mojito is a Virgin Mojito that swaps out the white rum for Japanese roasted green tea. This aromatic iced tea mocktail is easy to drink, and has the ideal balance of sweetness and tartness.
The Hojicha Mojito is made by first steeping hojicha tea leaves and sweetening the infusion. The tea is set aside to cool, while fresh mint leaves and lime wedges are added into a glass and muddled. The hojicha is then poured into the glass over the gently crushed mint leaves, lime, and ice which helps to further chill the tea. Club soda is poured into the glass, and garnish is added as a final touch.
The best tea to use for a Hojicha Mojito is Hojicha Classic or Hojicha Light Roast. The roasted green tea leaves bring a subtle sweetness and richness that perfectly compliments the minty-citrus flavors.
Try this cool and refreshing Hojicha Mojito for a mocktail that tastes especially good in hot weather.
Hot summer days are best enjoyed with a cold cup of Cold Brew Hojicha in your hand.
Cold brewing, known as mizudashi (水出し) in Japanese, is a method to prepare tea without any heat. Cold Brew Hojicha is made by extracting the flavor from the tea leaves in cold water over time.
The most popular choice for cold brewing hojicha is the flavorful Hojicha Classic. Crafted in Kyoto by expertly roasting bancha, Hojicha Classic infuses perfectly in cold temperatures resulting in a smooth and refreshing beverage. Please feel free to experiment with any of the roasted green teas in our loose leaf collection to discover your favorite taste.
Cold Brew Hojicha tastes best when the tea leaves have plenty of room to expand and fully release their flavor. This makes large bottles with a built in filter ideal. In the recipe video above, we use the cold brew Filter-in Bottle by Hario, made in Japan. This beautifully designed wine-shaped bottle has a filter in its spout, which makes it easy to prepare and serve Cold Brew Hojicha at home.
If you don’t have any tea brewing equipment on hand, then you can simply use a mason jar or any glass container with a lid. Once the tea is done steeping, you can use a strainer to catch the tea leaves as you pour your infusion into a glass pitcher.
We recommend a 1:100 tea to water ratio for Cold Brew Hojicha. This means 1 gram of roasted green tea leaves per 100 ml of filtered water. You can easily adapt the recipe below for your chosen vessel, as long as you maintain the same ratio.
When cold water is used to steep hojicha, you don’t have to be as precise as when preparing a hot cup of tea. Instead, you can leave the tea leaves to steep for anywhere from 6 to 8 hours. At 6 hours you’ll be rewarded with a delicate and lightly sweet tea, and if you prefer a more full-bodied flavor you can keep it in the fridge for longer.
Steep your tea before bed, or as soon as you wake up, and get ready to sip on a refreshing cup of Cold Brew Hojicha all summer long.
As the weather gets warmer, it's time to cool down with a refreshing glass of hojicha iced tea. Our favorite tea to sip on cold is Hojicha Classic. Its naturally sweet and mellow taste make Hojicha Classic the best tea for your iced tea.
Although this recipe yields one serving, we also include instructions on how to easily make a pitcher of iced hojicha since you'll probably end up wanting even more.
If you're super thirsty or have guests over, all you have to do is re-steep the roasted green tea leaves. Our hojicha tea leaves can be steeped at least three times and will remain full of flavor.
A popular bubble tea topping is combined with milk and Japanese roasted green tea to create the refreshing Iced Hojicha Latte with Grass Jelly.
Grass jelly has a delightfully bouncy texture and an earthy mint flavor that pairs beautifully with hojicha. The plant-based herbal jelly can be made from scratch by boiling the Mesona plant or by using a powder. Luckily, grass jelly is also readily available in a can to enjoy anytime.
Try the fun to drink Iced Hojicha Latte with Grass Jelly and let us know what you think!
If you're looking for a tasty way to start your day, then Orange Juice Hojicha is perfect for you.
This recipe was inspired by the combination of orange juice and coffee, which you may know as orange espresso, espresso sunrise, bumble coffee, OJ express, or simply orange coffee. Regardless of the name, this version is just as surprisingly delicious.
All you need to make an Orange Juice Hojicha is Hojicha Powder, water, and of course orange juice. Freshly squeezed orange juice tastes best in this recipe, but if you'd like to try it with store-bought orange juice then opt for pulp-free juice.
Try an Orange Juice Hojicha when you wake up, and get your morning started off right.
An Iced Hojicha Americano is a refreshing, easy, and delicious beverage for when you're craving something cool.
An Iced Hojicha Americano is a flavorful cold drink made from Hojicha Powder, water, and ice. It is similar to an Iced Americano, except the espresso shot is replaced with a hojicha shot. A hojicha shot is simply made by whisking together Hojicha Powder and water.
An Iced Hojicha Americano is made by pouring freshly whisked Hojicha Powder over ice and water. The Hojicha Powder can be mixed by using a spoon, mason jar, hand-held or electric frother, or a bamboo whisk for a perfectly smooth hojicha. While you can use hot or cold water to whisk the Hojicha Powder, we recommend using cold water to prevent the ice from melting and diluting the drink.
If it's your first time making an Iced Hojicha Americano, you may wish to start by first adding the whisked hojicha to the ice. This way you'll be able to add as much or as little water as you'd like. Once you've customized your americano and gotten the taste just right, you can then prepare the next one by adding the whisked hojicha last for maximum hojicha foam.
Cold Brewed Hojicha is made by mixing Hojicha Powder and cold water, or steeping hojicha tea leaves in cold water. Unlike cold brew made from tea leaves, there are no long steeping times for Cold Brew Hojicha made with Hojicha Powder. Once the Hojicha Powder is mixed with cold water, you can enjoy the flavorful infusion right away.
An Iced Hojicha Americano can be thought of as one way to serve a shot of Cold Brewed Hojicha. Ice and water are added to the cold brew until the desired taste is achieved, resulting in a delicious Iced Hojicha Americano.
Here's the step-by-step recipe for an Iced Hojicha Americano, one the easiest drinks that's ready in minutes.
Wondering how to make a delicious hojicha latte that rivals the one you've had at the cafe? Then read on to find out how easy it is to make a rich and creamy hojicha latte at home.
The first and main ingredient you'll need to make your hojicha latte is authentic Hojicha Powder made in Japan. The expertly roasted and ultrafine Hojicha Powder is crafted especially for creating a smooth tea latte with a perfectly balanced toasty and earthy flavor.
Next you'll need milk and sweetener, and since you're at home you get to pick your favorites. We recommend oat milk since it pairs well with the roasted tea and froths well. While sweetener is completely optional, especially with the naturally sweet oat milk, maple syrup makes for a tasty latte without overshadowing the flavor of the hojicha.
Now that you’ve gathered all of the ingredients, you're ready to make a homemade hojicha latte. We recommend starting with 1 teaspoon of Hojicha Powder and 60 ml of water. Make sure the temperature of the water is 80°C (175°F) or lower and use filtered water for the best taste. You can pick whether you prefer to use a bamboo whisk, an electric or handheld frother, or a spoon to prepare the hojicha. Whichever tool you choose, just be sure to whisk up the Hojicha Powder until it's fully dissolved.
The best part of a homemade hojicha latte is that you can easily customize it to your liking. Once you've whisked the hojicha, you can add maple syrup to taste, completely omit it, add another sweetener all together, or wait until after you've added the milk and tasted your hojicha latte.
You can also experiment with the type and amount of milk you use. If you'd like a much stronger hojicha flavor, then try adjusting the ratio of water to milk. The standard hojicha latte is made with a ratio of 1:3 water to milk, however, more water will result in a stronger latte. Just be sure to whisk the Hojicha Powder with a minimal amount of water first, before adding any additional water to make it easier to dissolve. If you prefer to replicate the same thick and creamy latte that is served in tea and coffee shops, then keep the 1:3 water to milk ratio and simply add more Hojicha Powder.
This simple recipe is the perfect way to indulge in a warm and comforting hojicha latte at home.
This iced Ube Hojicha Latte tastes every bit as delicious as it looks.
Perfect for an evening at home, Hojicha Hot Chocolate will keep you feeling warm and cozy.
Sometimes when we’re craving a hojicha latte, we like to switch things up a bit and experiment with a new ingredient. There are so many flavors that pair well with hojicha, and chocolate is definitely one of them. Hojicha Powder already has lovely roasted chocolatey notes, and so it’s no wonder the two taste even better together.
This recipe is as easy as it gets, yet is a definite improvement on your average cup of hot cocoa. If you’re looking to keep this simple and sugar-free, use unsweetened milk and omit both the sweetener and marshmallows. On the other hand, if you’re in the mood to indulge then go all in. Drizzle in maple syrup and treat yourself to as many marshmallows as you’d like. You could even add top your drink with whipped cream or hojicha syrup.
Try this Hojicha Hot Chocolate recipe today, and let us know what your favorite toppings are!
The Kyoto Fog is a comforting tea latte with a hint of sweetness.
Similarly to the London Fog, the Kyoto Fog is made with tea, sweetener, a hint of vanilla, and steamed milk. The difference between the London Fog and the Kyoto Fog is the type of tea used for the tea latte. The London Fog is made with Earl Grey, a black tea blend flavored with bergamot oil. The Kyoto Fog is made with authentic roasted green tea grown in Kyoto, Japan.
The Kyoto Fog is prepared with Japanese roasted green tea, and can be made with either loose leaf or tea powder. When Hojicha Powder is used, the Kyoto Fog is reminiscent of the Tokyo Fog variation made with matcha. The Kyoto Fog has a lower caffeine content than the Tokyo Fog and can be enjoyed as a cozy evening drink. If you’d prefer to use loose leaf hojicha, you can view our recipe for the Kyoto Fog with Hojicha Dark Roast.
While Kyoto refers to the type of tea used, the Fog refers to the foggy appearance of the beverage. When the steamed milk is added to the hot tea, it swirls around forming drinkable clouds that eventually create a thick fog. This makes the Kyoto Fog perfect for a gloomy day, especially since one comforting sip will make you forget about the weather.
Our preferred milk for the Kyoto Fog is steamed oat milk. The creamy texture and its ability to froth well elevate this recipe, while the taste of oat milk perfectly complements the roasted flavour of the Hojicha Powder. That said, any milk would work for the Kyoto Fog recipe as long as you enjoy it steamed.
Vanilla Syrup
Kyoto Fog
Want to try it cold? Whip up the vanilla syrup to enjoy in an Iced Kyoto Fog!
]]>Create your own DIY blend to enjoy this light and floral Rose Hojicha Tea.
The easiest way to enjoy this delightful combination would be to simply mix the rose buds with the hojicha tea leaves and then steep them together. However, hojicha only needs to steep for about 30 seconds while the rose tea tastes best when steeped for longer. This is why we recommend steeping the rose buds for a full 5 minutes first. The rose tea will cool slightly during this time, but then the addition of hot water will bring it up to the perfect temperature for steeping hojicha.
The Hojicha Rose Tea tastes lovely on its own, but if you’re feeling indulgent add a little of sweetener or turn it into a tea latte with a splash of milk.
Brighten up your day with a Hojicha Palmer made from a tasty combination of freshly brewed hojicha and homemade lemonade.
Homemade Lemonade
Hojicha Palmer
Iced Kabocha Hojicha Latte is a tasty way to welcome pumpkin season, even on a warm day.
Whether you're baking a pumpkin pie or roasting a winter squash for a soup, set some aside and purée it to create this delicious and seasonal latte.
After spending the summer perfecting iced hojicha lattes, we weren’t quite ready to say goodbye to beautifully layered drinks. That is why we’re warming up with the Hojicha Latte Macchiato.
There are three secrets to making this impressive three layered latte at home.
The lower layer consists of steamed milk, and has to be much denser than the rest of the layers. This means that you'll want to use a milk with a high fat content. If you intend on using a sweetener in your macchiato, then be sure to add it into the milk as it can also help increase the density. We’ve chosen to use oat milk for our hojicha latte macchiato as it is very thick and foams well.
The macchiato is topped by a thick layer of milk foam. If you don’t have an espresso machine, you can use a hand-held milk frother or even a french press, hand blender, or mixer. Whichever tool you use, the trick is to froth your steamed milk until it increases in volume and becomes very foamy. The foam should be light and airy enough for it to float above the whisked hojicha.
While preparing your hojicha layer, whisk your hojicha powder with hot water. In the meantime, the creamy steamed milk and light foam will begin to cool and settle into two distinct layers. Then when you pour your hot hojicha, the lower density as well as high temperature will keep it resting above the steamed milk.
Stay cool by combining homemade lemonade with whisked Hojicha Powder, for a perfectly refreshing Hojicha Lemonade.
Homemade Lemonade
Hojicha Lemonade
Triple Citrus Iced Hojicha is an aromatic and uplifting iced tea made with hojicha tea leaves and three types of freshly sliced citrus fruit.
Iced hojicha latte with condensed milk is a sweet little pick-me-up for hot afternoons.
Hojicha Strawberry is a refreshing and lightly sweet fruit flavored iced tea that will quench your thirst on a warm day.
Hojicha Strawberry Iced Tea is prepared by first steeping hojicha tea leaves to create a strong infusion. The tea is then poured over ice and sweetened with Strawberry Syrup. In this recipe, we used an easy no-cook syrup to make this flavor pairing even more delicious.
No-Cook Strawberry Syrup is a wonderful way to enjoy the fresh taste of summer berries all year round. Just as it sounds, this sweet syrup is made with raw strawberries and without any cooking, boiling, or any heat at all. Instead, the natural taste of the strawberries is slowly extracted by sugar to create an incredibly flavorful and vibrant syrup that can keep for months.
The Strawberry Syrup is made by combining equal parts of strawberries and sugar in a sterilized glass jar. Lemon juice is also added to act as a preservative and balance out the sweetness. The jar is then placed in the fridge until all of the sugar dissolves. Once a day, the jar should be gently turned upside down and shaken to mix everything up. Depending on the fruit and sugar used, the syrup can take anywhere from a couple of days to just over a week.
Sugar is essential to this recipe as it helps preserve the flavor and color of the fruit. We recommend using rock sugar for a delicious and flavorful syrup, however any sugar of your choice will work in this recipe. If granulated sugar, be sure to shake the jar slightly more vigorously and more often to avoid it clumping at the bottom.
While we used fresh strawberries, any fresh or frozen fruit can be used to create a fruit flavored hojicha. If using fresh fruit, be sure to select only firm fruit and cut off any mushy parts. If using frozen fruit, add them directly to the jar without thawing. As they thaw, they will release their juices and will speed up the process. A mix of summer berries or your favorite fruit combinations can also be used to create various blends.
Stay hydrated with this colorful and delicious Hojicha Strawberry Iced Tea.
Strawberry Syrup
Hojicha Strawberry Iced Tea
Try this delicious seasonal drink by adding summer berries to your next hojicha latte.
Hojicha Soda with Fruit Vinegar is a delicious way to stay hydrated on a hot day.
Hojicha Soda with Fruit Vinegar is a refreshing iced drink made with Japanese tea powder, and your choice of seasonal fruit, vinegar, and carbonated water. In this recipe, we layer whisked Hojicha Powder over club soda and sweeten the drink with homemade Fruit Vinegar.
Fruit Vinegar is a sweet and tart syrup that is also known as a fruit shrub, drinking vinegar, or squash. The tangy syrup is most often mixed with carbonated water to create vibrant mocktails, and can be also enjoyed with still water or milk.
Fruit Vinegar is made in a similar way to the no-cook fruit syrup used in the Hojicha Strawberry Iced Tea. The main difference is that instead of lemon juice, vinegar is added. A well balanced fruit vinegar has a 1:1:1 ratio of fruit, sugar, and vinegar. While equal parts of fruit and sugar must be maintained, the amount of vinegar can be adjusted to taste.
The best vinegars to use for Fruit Vinegar are apple cider vinegar, rice vinegar, or balsamic vinegar. These three will yield the best results in terms of flavor, as they are less sour than white vinegar. Mix and match each vinegar with various fruits to discover your favorite combination.
Fruit Vinegar
Hojicha Soda