Did you know Hojicha (roasted green tea) goes very well with milk?
If you like black tea or coffee with milk, Hojicha could be for you, even though you aren't a big fan of green tea.
Here are some tips for making a delicious cup of Hojicha Milk. Why do I say "Hojicha Milk" instead of "Hojicha Latte", as the word "Latte" is usually used when milk is steamed or frothed and added on top of coffee or tea. In this recipe, the milk is boiled together with Hojicha in a pan, so this is the same method used to make Indian style Chai (चाय"), so I called it Hojicha Milk.
Tips to make a delicious cup of Hojicha Milk
1 The choice of Hojicha
Although theoretically you can use any Hojicha leaves for making Hojicha Milk, some teas may taste better than the others. Dark roast and full-bodied types of Hojicha will be good for Hojicha Milk.
Dark roast leaves
Light roast leaves
You can distinguish them by the color of the leaves.
Also choosing autumn harvest leaves will be good. 煎茶 (Sencha, Japanese green tea) usually uses spring harvested leaves, but Hojicha uses autumn harvested leaves as well as spring harvested leaves. Autumn harvested leaves usually contain some sweetness as they get more sunshine in the summer time. The rich flavor matches with milk.
2 The size of tea leaves
Small leaves can infuse more tea flavor than full leaves, so, break the leaves into small leaves when you use it. (See the instruction)
3 The amount of tea
For Hojicha Milk, use more leaves than usual.
4 The choice of milk
The choice of milk depends on your preference. I usually use either cow milk or soy milk. If you want to use a non-dairy alternative milk, choose without any added flavor. Also choose thicker one to make it tasty. Oat milk and almond milk will be good too.
HOJICHA MILK RECIPE
- 10g Hojicha leaves
- 100ml water
- 300ml milk
- 10g (to taste) sugar
Grind the leaves into small pieces with a mortar and pestle. If you don't have them, wrap the leaves with a paper napkin and hit the paper with the edge of your spoon or fork / back of your knife until the leaves are broken into small pieces.
- In a small saucepan, bring fresh water to the boil.
- Add the tea leaves and turn off the heat. Shake the pan to spread the leaves.
- Add milk and turn on the heat and simmer for 2-3 minutes.
- Strain it into a cup and add sugar to taste.
You will see the roasted and earthy aroma and milk are perfect parings. Enjoy!!
- Dark roast type of Hojicha: Obubu #12: Hojicha (Dark Roast)
- Autumn harvested type of Hojicha
- Tarui Tea Farm: Organic Autumn Hojicha, Roasted Shizuoka Green Tea
- NaturaliTea #08: Autumn Hojicha Roasted Green Tea 無農薬茶：ほうじ茶
- 4th-market: Perna Tea Cup