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Iced Hojicha Latte, styled to show the recipe's intended texture, color, and serving presentation

Drink recipe

Iced Hojicha Latte with Roasted Tea

A practical, source-aware recipe for iced hojicha latte, with the history kept close to the method.

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Iced Hojicha Latte, presented as a food-focused editorial visualization by The Foods That Shaped Us.

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Iced Hojicha Latte

A practical, source-aware recipe for iced hojicha latte, with the history kept close to the method.

Prep
8 min
Cook
5 min
Yield
2 drinks
Difficulty
Easy

Ingredients

  • 12 g loose-leaf hojicha
  • 180 ml hot water
  • 2 tsp maple syrup
  • 300 ml cold milk or oat drink
  • Ice

Method

  1. Brew for Iced Hojicha Latte, showing the ingredients and preparation at this stage
    Step 1: Brew for Iced Hojicha Latte.
    1

    Brew

    Steep hojicha in hot water for 4 minutes, then strain.

  2. Sweeten for Iced Hojicha Latte, showing the ingredients and preparation at this stage
    Step 2: Sweeten for Iced Hojicha Latte.
    2

    Sweeten

    Stir the maple syrup into the warm tea until it dissolves completely.

  3. Cool for Iced Hojicha Latte, showing the ingredients and preparation at this stage
    Step 3: Cool for Iced Hojicha Latte.
    3

    Cool

    Fill two glasses with fresh ice and divide the brewed tea between them.

  4. Finish for Iced Hojicha Latte, showing the ingredients and preparation at this stage
    Step 4: Finish for Iced Hojicha Latte.
    4

    Finish

    Top each glass with cold milk, stir gently, and serve immediately.

Storage

Serve immediately.

Allergens

Milk

Why this dish belongs here

The history behind the method

The latte form reflects modern cafe culture; hojicha itself is a Japanese roasted-tea style with a distinct twentieth-century history.

Explore the ingredients

Hojicha historyTea historyMilk history

Trend and context sources

  1. [1]Flavor Forecast 2026 — McCormick
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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