This season, try adding roasted green tea to one of the most popular wintertime drinks and enjoy a wonderfully aromatic Hojicha Hot Toddy.
In this non-alcoholic recipe, we decided to use Hojicha Dark Roast as the deeply roasted tea adds the depth and balance that is often found in the original boozy whiskey cocktail. While you'd usually only steep hojicha for about 30 seconds, this time you have our permission to steep it for much longer to create a bold flavor that can stand up to the rest of the ingredients.
As far as the spices, you can remove the cinnamon stick and star anise after about five minutes but we like to let them infuse further while we slowly sip the hot drink. Either way, keep them around for the second steep because when you prepare the hot toddy with tea you can re-steep the tea leaves to enjoy the same flavorful mocktail later on.
- 10 g Hojicha Dark Roast
- 380 ml 90°C (195°F) filtered water
- 1 cinnamon stick
- 1 star anise
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- Optional: 1 lemon slice
- Steep 10 g of Hojicha Dark Roast in 380 ml of 90°C (195°F) water for a minute and a half.
- While the roasted tea steeps, place a cinnamon stick, star anise, and an optional fresh slice of lemon in a large glass mug.
- Add one tablespoon of maple syrup and one tablespoon of lemon juice onto the spices.
- Pour the prepared hojicha into the glass, and stir the fragrant infusion together.
- Let your Hojicha Hot Toddy keep you warm and cozy on a cold night.