10 Holiday Hojicha Latte Recipes to Try

These are the basics for a stellar hojicha latte, but there is of course a ton of room for adaptations. For instance, for an iced latte you’ll add ice to your cup first before pouring the hojicha mixture over it. If you’re going for a hot latte, you’ll want to steam your milk before adding it. You can enjoy a basic hojicha latte without additional flavors or you can spice things up with any number of themes. I'll be sharing 10 possible variations with you in this article.

Hojicha's versatile nature invites an array of delicious flavor pairings. The tea's toasty essence harmonizes wonderfully with vanilla, offering a creamy sweetness that emphasizes its comforting notes. The addition of chocolate accentuates hojicha's nutty undertones, creating a deliciously rich concoction. Spices like cinnamon or nutmeg, with their warm allure, meld with the earthiness of the tea, while citrusy hints, such as orange, offer a refreshing contrast. These various flavor combinations make hojicha an awesome canvas.

Without further ado, let’s get into 10 hojicha latte variations to indulge in this season.

To transform the base hojicha latte recipe into a delightful gingerbread version, you can infuse it with warm and comforting gingerbread flavors. Add ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, and a pinch of ground nutmeg to the water and hojicha mixture before adding your milk. You might opt for some molasses as a sweetener (or in addition to your choice of sweetener), but go easy with it, as molasses is super strong and can quickly overwhelm the other flavors. Sprinkle some cinnamon or nutmeg on top as a garnish. For bonus points, drink your latte with a gingerbread cookie.

This is the easiest adaptation… Just add a ½ teaspoon of vanilla extract or vanilla bean paste to the hojicha mixture at the beginning. White chocolate chips and/or vanilla flavored whipped cream will bring the latte aesthetics to the next level. You can even sprinkle some hojicha powder on top to add some interest and depth to the latte.

Add a pinch of cinnamon to your hojicha mixture before adding the milk and a tablespoon or so of maple syrup for sweetener. If you prefer a stronger maple flavor, consider adding a couple drops of maple extract. Top with a little whipped cream and drizzle with your pecan and maple syrup garnish.

This variation is another super basic one… Just swirl caramel sauce around the inside of your mug and add a little as your sweetener. Top with a generous amount of whipped cream and drizzle more caramel sauce on top. Sprinkle a pinch of sea salt over your latte as a beautiful finishing touch. I love this one as an iced latte but it’s lovely either way.

To make an orange hojicha latte, Grate the zest of half an orange directly into the Hojicha mixture. Stir well to infuse the citrusy aroma into the Hojicha blend. Incorporate orange flavoring or orange zest-infused simple syrup into the Hojicha mixture, adjusting the amount based on your desired level of orange flavor. Something to keep in mind is that too much acidity could cause your milk to curdle, so avoid stirring orange juice or other acidic liquids into the latte, as tempting as it may be. Stir until the syrup is fully incorporated. After adding milk, garnish with a twist of orange zest or a piece of candied orange.

My go-to recipe for an eggnog hojicha latte is to simply use eggnog in place of the milk and sweetener in the base recipe. I do recommend diluting the eggnog with some milk if it’s overly rich. If you’re making a hot latte, make sure not to let the eggnog boil when you heat it up. To spice the latte even more, use the classic eggnog spice combo– Cinnamon, nutmeg, and cloves. If you don’t have eggnog on hand, simply incorporate these spices into your hojicha when you whisk it and add in a few drops of vanilla extract. Serve with a cinnamon stick!

I prefer toasting my coconut for the recipe, and doing so will help it to seamlessly meld with the flavor profile of hojicha. Pulse some toasted coconut flakes in the blender until you get a powder, then incorporate that into your hojicha mixture and whisk it all together. You have the option to add coconut syrup and/or coconut milk to this latte, depending on how coconut-obsessed you are, or if you can’t blend the coconut into a powder. Either way, top it with a swirl of whipped cream and a generous sprinkle of toasted coconut flakes. Delicious!

For a peppermint hojicha latte, prepare your latte as normal but add peppermint extract or peppermint simple syrup just before the milk. Another option to consider is to infuse your milk with a peppermint herbal tea bag before incorporating. This would be a natural and healthy way to get that awesome peppermint flavor. Whipped cream and crushed peppermint candy as a garnish put this latte over the top aesthetically. And of course you have to stir it with a candy cane for the complete experience!

To adapt the base hojicha latte recipe, whisk a ½ teaspoon of almond extract into the hojicha mixture. Add honey to sweeten, and pour in hot or cold milk. Almond milk is a fitting choice and will take the nuttiness of your latte to the next level. Stir gently to ensure a balanced blend of toasty hojicha, honey, and almond. Top with whipped cream, more honey (or honeycomb!) and toasted almond slivers.

As you can see, hojicha is wonderfully versatile and can work well with many different beloved flavors. It's no wonder hojicha powder is growing in popularity! Feel free to adapt my recipes to suit your needs and do some experimenting to discover even more great flavor combos. Happy hojicha-ing!