Iced Hojicha Latte Japanese (Printable)

Aromatic roasted green tea meets creamy milk and vanilla for a refreshing Japanese-inspired iced beverage with natural maple sweetness.

# What You'll Need:

→ Tea

01 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
02 - 1 cup hot water

→ Sweetener & Flavor

03 - 2 teaspoons pure maple syrup
04 - 1/2 teaspoon vanilla extract

→ Milk

05 - 1 cup milk of choice (dairy, oat, soy, or almond)

→ To Serve

06 - 1 cup ice cubes

# Directions:

01 - Steep the tea leaves or tea bags in 1 cup of hot water just below boiling (195°F) for 3-4 minutes until aromatic and fully infused.
02 - Strain and discard the tea leaves or remove the tea bags, pouring the brewed hojicha into a clean vessel.
03 - While the tea is still warm, stir in maple syrup and vanilla extract until completely dissolved and well combined.
04 - Allow the tea to cool to room temperature or refrigerate for approximately 15-20 minutes for faster chilling.
05 - Fill two serving glasses with 1 cup of ice cubes, distributing evenly between both glasses.
06 - Pour the sweetened hojicha tea evenly over the ice in each glass, dividing the mixture equally between the two glasses.
07 - Top each glass with 1/2 cup of milk and stir gently to combine all components without over-mixing.
08 - Serve immediately while the beverage is cold and properly mixed.

# Expert Tips:

01 -
  • It's ready in ten minutes, which means you can satisfy a fancy coffee craving without the café trip or the price tag.
  • The roasted tea flavor is naturally sophisticated, so it feels like you're treating yourself even on a Tuesday morning.
  • Works beautifully with any milk you have on hand, making it genuinely inclusive for different diets.
02 -
  • Don't skip letting the tea cool even a little before adding milk—pouring cold milk into piping hot tea can sometimes create an odd texture, and nobody wants that.
  • The vanilla and maple do their best work when dissolved in warm tea first, not stirred into cold liquid later, so resist the urge to rush this step.
03 -
  • Brew your hojicha in advance and keep a batch in the fridge; you'll be amazed how often you reach for it once it's ready to go.
  • The temperature of your water matters more than you'd expect—too hot and the tea tastes burnt, too cool and it tastes weak, so aim for that steaming but not-quite-boiling sweet spot.
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