Hot Hojicha Latte - Sweet Cairn

# Ingredient List:

→ Tea

01 - 2 teaspoons hojicha powder (roasted green tea powder)

02 - 1/2 cup hot water (80°C/175°F)

→ Milk

03 - 1.5 cups milk (dairy or plant-based)

→ Sweetener

04 - 1 to 2 teaspoons honey, maple syrup, or sugar (to taste, optional)

# Steps:

01 - In a small bowl, sift the hojicha powder through a fine mesh sieve to remove lumps and ensure smooth dissolution.

02 - Add hot water to the sifted hojicha powder and whisk vigorously with a bamboo whisk or regular whisk until fully dissolved and frothy.

03 - In a small saucepan, heat the milk over medium heat until steaming but not boiling. Froth the milk using a milk frother or whisk until creamy and bubbly.

04 - Divide the dissolved hojicha between two mugs. Add sweetener to each mug if desired and stir to combine thoroughly.

05 - Gently pour the steamed milk over the hojicha base while holding back the foam with a spoon. Top each mug with a generous spoonful of milk foam.

06 - Serve immediately while hot, optionally garnished with a light sprinkle of hojicha powder on the foam.

# Tips from the Pros:

01 -

It tastes like a café moment but takes less time than brewing coffee, giving you that cozy ritual without the fuss.
The earthy, slightly sweet roasted flavor feels less bitter than regular green tea, so even skeptics find themselves reaching for seconds.
One box of hojicha powder lasts forever, making this feel like a luxurious habit that actually saves money.

02 -

Lumpy hojicha powder is the most common mistake, and sifting takes the guesswork out—it's the difference between silky and gritty.
Whisking the powder with water first (before adding milk) is key; trying to mix it all together at once leaves you with stubborn clumps that won't dissolve no matter how hard you try.

03 -