Hojicha Latte for Every Season
Give your hojicha latte a seasonal twist with these four alternatives to the standard hojicha latte.
Classic Hojicha Latte
Most of the recipes below start by first making a classic hojicha latte. When making a latte with hojicha powder, we recommend using one part hojicha concentrate to three parts milk. This 1:3 ratio can be adjusted based on the size of your cup. Prepare a classic hojicha latte by whisking up one teaspoon hojicha powder in 60 ml of 90°C filtered water. Stir in your desired amount of sweetener, then pour over 180 ml of steamed and frothed milk.
Floral Hojicha Latte in the Spring
As the warm spring sun envelopes the earth, new blooms awaken and delight with both their color and scent. Some May flowers may even be used to transform foods and drinks. A light sprinkle of cherry blossoms, rose petals, or lavender buds can enhance the traditional hojicha latte. Prepare a Floral Hojicha Latte in the spring season by lightly crushing dried flower petals, and then sprinkling them on top of your layer of latte foam.
Iced Vanilla Hojicha Latte in the Summer
An Iced Vanilla Hojicha Latte is the perfect cold drink for a hot summer day. The vanilla milk is reminiscent of a latte float, but is much healthier than a scoop of ice cream or even a dollop of whipped cream. Try an Iced Vanilla Hojicha Latte in the summer season by replacing your go-to milk with 180 ml of sweetened vanilla flavored milk.
Maple Hojicha Latte in the Fall
As the autumn leaves change their colors to the warm shades of a brewed hojicha tea, a touch of golden maple syrup makes for the perfect addition to a warm latte. Pure maple syrup and hojicha pair beautifully in both desserts and beverages, and this winning flavor combination is a crowd-pleaser. Enjoy a Maple Hojicha Latte in the fall season by stirring in a tablespoon of maple syrup to your whisked hojicha, or topping your latte with a generous drizzle of maple syrup.
Yuzu Hojicha Latte in the Winter
Yuzu zest adds a lovely tart note which is complementary to the naturally sweet hojicha. The citrus fruit has a distinct taste that may be described as similar to a lime or grapefruit. Since yuzu ripens in November and December, winter is the perfect time to enjoy the fresh fruit in your latte. Add a touch of sunshine to your winter with a sprinkle of yuzu zest to create a Yuzu Hojicha Latte.