The next time you’re craving something cold and refreshing, treat yourself to this beautifully layered iced hojicha latte.
In Japan, it is believed that we eat with our eyes first. That is why even something as simple as an iced latte is transformed in a way that delights visually. This Kyoto style iced hojicha latte starts with an ice cold layer of creamy oat milk and is topped by a separate layer of rich whisked roasted green tea powder.
While it sounds tricky, it’s actually fairly quick and easy to replicate at home. Our favorite milk to use for this drink is oat milk as it is thick and naturally sweet. Other high fat milks can be used along with a sweetener to help increase the layers density. The difference in temperatures also helps keep the layers from mixing, so make sure you let the ice thoroughly cool the milk before adding the hojicha.
The last trick is to aim for an ice cube when pouring. A slow and steady pour of hojicha onto an ice cube towards the center will keep it floating above the milk. You can then experience the deeply roasted flavor of hojicha front and center before slowly mixing the two layers.
- ½ cup ice
- 180 ml milk (we used oat milk)
- 2 teaspoons of Hojicha Powder
- 60 ml cold filtered water
- Optional: 1 tablespoon maple syrup
- Add ½ cup of ice to a tall glass.
- Pour 180 ml of milk over the ice.
- If desired, add 1 tablespoon maple syrup and stir gently.
- In a chawan (tea bowl), whisk 2 teaspoons of hojicha powder and 60 ml of cold filtered water until fully dissolved.
- Gently pour your whisked hojicha directly onto one of the ice cubes to create the layered effect.
- Enjoy your picture perfect iced hojicha latte!