Hojicha Cortado Japanese Roasted Tea Latte (Printable Version)

A smooth blend of roasted hojicha tea with creamy steamed milk for a balanced, silky Japanese-style latte.

# What You Need:

→ Tea

01 - 2 teaspoons hojicha loose leaf tea or 1 hojicha tea bag
02 - 1/2 cup water, just below boiling (about 195°F)

→ Milk

03 - 1/2 cup whole milk or plant-based milk alternative

# Steps:

01 - Heat water to just below boiling, approximately 195°F.
02 - Add hojicha tea leaves or tea bag to a teapot or infuser. Pour hot water over the tea and steep for 2 to 3 minutes. Strain or remove the tea bag.
03 - While the tea steeps, steam the milk until hot and frothy. If you do not have a steamer, gently heat milk on the stovetop and whisk until frothy.
04 - Pour the brewed hojicha into a heatproof cup, approximately 1/2 cup.
05 - Add the steamed milk in equal proportion (about 1/2 cup), holding back the foam with a spoon, then spoon the froth on top if desired.
06 - Serve immediately.

# Expert Advice:

01 -
  • Low-caffeine alternative to espresso cortados.
  • Unique, earthy, and roasted flavor profile.
  • Quick and easy preparation in just 10 minutes.
  • Silky texture that feels indulgent yet light.
02 -
  • Use high-quality roasted hojicha leaves for the deepest flavor.
  • Always pre-warm your cup with a little hot water before pouring the tea.
  • Maintain a 1:1 ratio of brewed tea to steamed milk for the classic cortado balance.
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