Hojicha Macchiato Japanese Beverage (Printer View)

Creamy Japanese roasted green tea with steamed milk, creating a soothing espresso-style beverage in just 10 minutes.

# Components:

→ Tea Base

01 - 1.5 teaspoons hojicha loose leaf tea or 1 hojicha tea bag
02 - 2/3 cup hot water at 195°F

→ Milk

03 - 2-3 tablespoons whole milk or oat milk

# Method steps:

01 - Heat water to 195°F and place hojicha tea leaves or tea bag in a teapot or mug
02 - Pour hot water over the tea and steep for 2-3 minutes, then remove the leaves or tea bag
03 - Steam the milk using a milk frother, steam wand, or by heating and whisking until frothy
04 - Pour the brewed hojicha into a small espresso cup or demitasse
05 - Spoon a small amount of steamed milk foam directly onto the center of the tea, creating a macchiato dot
06 - Serve immediately

# Expert Advice:

01 -
  • It's the perfect bridge for people who find coffee too intense but want something with actual substance and sophistication.
  • Takes barely ten minutes but tastes like you've put real thought into your afternoon.
  • The roasted, slightly nutty flavor of hojicha pairs beautifully with milk in a way that feels almost luxurious without being fussy.
02 -
  • Don't skip the temperature control—I learned this the hard way when I used boiling water straight from the kettle and ended up with a slightly bitter, burnt-tasting cup that was almost undrinkable.
  • The milk foam makes all the difference; without it, this is just tea with milk, but with that perfect spoonful of foam, it becomes something that actually feels special and intentional.
03 -
  • Always taste your hojicha before adding milk—if it tastes slightly bitter, your water was too hot or your steep time was too long, and adjusting next time makes a real difference.
  • Invest in even a basic milk frother if you find yourself making this regularly; it transforms the whole experience from fiddly to effortless, and the foam quality jumps dramatically.
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