Iced Blueberry Hojicha Latte
One of the Japanese teas that has been quickly winning hearts around the world is Hojicha. Unlike many green teas, Hojicha is roasted, giving it a toasty, caramel-like aroma and a gentle, nutty flavor that feels comforting. Its rich, warm notes make it incredibly versatile, pairing beautifully with fruits, milk, and a range of sweet or creamy ingredients. The viral Iced Blueberry Hojicha Latte has become a favorite for many, and if you’re looking to make it at home, here’s an easy recipe you can follow.
- Servings
- 1
- Category
Beverage
- Cuisine
- American
Ingredients
- Hojicha Powder: 1–1.5 tsp (or about 2 g)
- Hot water: 2–3 oz (60–90 ml), just below boiling (~90°C / 195°F)
- Milk or milk alternative: 8–10 oz (240–300 ml) – whole, oat, almond milk, or soy
- Blueberry syrup or puree: 1–2 tbsp (adjust sweetness to taste)
- Ice cubes: 1 cup (roughly)
- ½ cup fresh or frozen blueberries
- 1–2 tbsp honey (adjust to taste)
- ¼ cup water
- Pinch of salt
Directions
- Add the blueberries, honey, water, and salt to a small saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Let simmer for 5–7 minutes, until the blueberries have softened, released their juices, and broken down into a thick, fragrant syrup.
- Remove from heat and allow to cool completely.
- Strain if you prefer a smooth syrup, then transfer to a clean jar.
- This can be kept in the fridge for 4-5 days if you want to repurpose it for other recipes
- Prepare the Hojicha Tea: Sift the Hojicha Powder in a small matcha bowl. Pour the hot water over the powder. Whisk briskly using a bamboo whisk (chasen), milk frother, or spoon until fully dissolved and lightly foamy. This helps prevent clumps and brings out the roasted, nutty flavor.
- Prepare the Blueberry Base: In your serving glass, add the blueberry syrup or puree.
- Add Ice: Fill the glass completely with ice cubes, packing them in firmly. This helps keep the layers clean, like in coffee shops.
- Hojicha Layer: Slowly pour the prepared hojicha tea over the ice. Pour gently so it settles evenly through the ice without mixing too much with the syrup.
- Add Milk: Top with cold milk of choice. Pour slowly for a soft layered look.
- Sweetness: Adjust the blueberry syrup to your taste. Light sweetness complements hojicha’s roasted flavor without overpowering it.
- Temperature: Make sure the hojicha water isn’t boiling, or it can taste bitter.
- Milk Choice: Creamy milk, like oat or whole milk, goes best with hojicha’s roasted flavor, while almond or soy adds a subtle nutty flavor.
- Optional: Sprinkle a tiny pinch of hojicha powder on top or a few fresh blueberries for presentation!
