Nearly every bubble tea shop has a version of this captivating strawberry latte on their menu, and with a handful of ingredients you can make it at home. This recipe is similar to the Kyoto Style Iced Hojicha Latte, with the addition of fresh strawberries for a beautiful pop of color. The extra layer makes the Strawberry Hojicha Latte taste even better than it looks. If you’re feeling adventurous, you can go the extra mile and add homemade Hojicha Tapioca Pearls to the berry layer.
The Sweet Strawberry Layer
The first layer of this refreshing hojicha drink is made from macerated strawberries. All you need is a sprinkle of sugar to transform diced strawberries into the softened and syrupy berries. While we opted to use fresh strawberries, you could definitely use frozen strawberries if you have them on hand. Simply thaw them first, and then add the sugar. Most sweeteners will do the trick, but this step is essential to ensure that your strawberries form an even and separate layer.
The Creamy Milk Layer
When selecting your milk, you should pick a creamy milk that is dense enough to stay in the middle layer. We’ve tested this recipe with oat and soy milk, but if you prefer to use another kind you can mix in a little maple syrup to thicken it. Before adding your milk of choice, you’ll need to add the ice. Ice cubes keep your milk cold, which in turn will allow the final layer to float above it. They also provide a great target to help you slow down your pouring.
The Rich Hojicha Layer
The final layer of the Strawberry Hojicha Latte is made using the versatile Hojicha Powder. Instead of using warm water, we used cold water to whisk the hojicha which keeps it from melting the ice cubes. Whether you use a spoon, a frother, or a bamboo whisk the secret to a smooth hojicha layer is combining ultrafine Hojicha Powder with a minimal amount of water. The rich and intense flavor of the hojicha layer pairs exceptionally well with the creamy milk as well as the sweetened strawberries.
- 3 strawberries
- 1 teaspoon sugar
- ½ cup ice
- 180 ml milk
- 1 teaspoon Hojicha Powder
- 60 ml cold filtered water
- Dice 3 strawberries and add to a small bowl with 1 teaspoon sugar.
- Stir together and let the strawberries macerate at room temperature for 15-30 minutes.
- Once the strawberries have softened and released their natural juices, gently mash and add them to a tall glass.
- Pat the strawberries down to maintain the distinctive layer.
- Add ½ cup of ice cubes, then slowly pour 180 ml of milk into the glass.
- Whisk 1 teaspoon of hojicha powder together with 60 ml water cold water.
- Slowly pour your whisked hojicha directly onto an ice cube, and enjoy your multi-layered Strawberry Hojicha Latte!