Iced Hojicha Latte - Sweet Cairn

# Ingredient List:

01 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags

02 - 1 cup hot water

03 - 2 teaspoons pure maple syrup

04 - 1/2 teaspoon vanilla extract

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

06 - 1 cup ice cubes

01 - Steep the hojicha tea leaves or tea bags in 1 cup hot water just below boiling (195°F) for 3 to 4 minutes

02 - Strain and discard the tea leaves or remove the tea bags

03 - While the tea is still warm, stir in maple syrup and vanilla extract until fully dissolved

04 - Let the tea cool to room temperature or refrigerate for faster chilling

05 - Fill two glasses with ice cubes

06 - Pour the sweetened hojicha tea evenly over the ice in each glass

07 - Top each glass with 1/2 cup milk and stir gently to combine

08 - Serve immediately

01 -

It takes barely ten minutes from kettle to glass, making it perfect for those mornings when you want something special without the fuss.
The roasted depth of hojicha paired with vanilla and maple creates a flavor that's genuinely comforting, not overly sweet.
It works with whatever milk you have on hand, so there's no pressure to keep specific ingredients stocked.

02 -

Water temperature matters more than you'd think; if your water is boiling hot, the hojicha can taste bitter and slightly astringent, which defeats the purpose of using this gentler tea.
The vanilla should always go in while the tea is warm, or it won't fully dissolve and you'll taste raw extract at the bottom of your glass.

03 -

Make a batch of hojicha concentrate by using less water when you brew, then store it in the fridge for up to three days so you can make these drinks in seconds.
If you accidentally overbrew the tea and it tastes slightly bitter, don't worry; the milk and vanilla will smooth it out enough that it's still delicious.