Hojicha Flat White (Printer-friendly)

Aromatic hojicha tea meets creamy microfoam for a smooth, nutty Japanese-inspired flat white.

# Ingredient List:

→ Hojicha Concentrate

01 - 2 teaspoons hojicha loose leaf tea

02 - ½ cup hot water at 195°F

→ Milk

03 - ½ cup whole milk or oat milk

→ Sweetener

04 - 1 teaspoon sugar, honey, or syrup (optional)

# How-To Steps:

01 - Steep hojicha tea leaves in ½ cup hot water for 3-4 minutes. Strain and discard the leaves.

02 - Heat milk until steaming but not boiling. Froth using a steam wand, frother, or by shaking in a jar until fine microfoam forms.

03 - Pour hojicha concentrate into a pre-warmed cup. Add sweetener if desired and stir to dissolve.

04 - Gently pour microfoamed milk over hojicha concentrate for a smooth blend with creamy top. Serve immediately.

# Expert Advice:

01 -

It's smoother and gentler than coffee, but with enough body to feel like a real comfort drink.
The hojicha adds this toasted, almost caramel-like warmth that makes you slow down and actually enjoy your moment.

02 -

Temperature matters more than you'd think—if your water is too hot the hojicha tastes harsh, and if it's too cool the flavor won't develop properly.
The quality of your microfoam changes everything; dense, grainy foam feels heavy, but that fine, silky version makes the whole drink feel luxurious and café-worthy.

03 -

Pre-warm your cup with hot water before pouring—it keeps your drink at drinking temperature longer and shows you're thinking like a real café professional.
If your milk foam collapses while you're pouring, it usually means the milk got too hot or wasn't frothed quite right; the next time, use colder milk and froth it just until you see tiny bubbles.