Iced Hojicha Oat-Maple Latte
Cold-brewed hojicha over ice with creamy oat milk and a swirl of maple syrup—roasted, nutty, low-caffeine, and impossibly silky.
Hojicha takes to iced lattes better than any other Japanese tea. Its roasted profile already tastes a little like coffee, so the leap to an iced milky drink feels natural — but the result is gentler, sweeter, and doesn't keep you up at night.
Cold-brewing is the move. The roasted leaves release plenty of flavor in cold water, and skipping the heat keeps the drink crisp instead of muddy. An overnight brew at the back of the fridge is set-and-forget.
Oat milk is the ideal pairing — its natural sweetness and creamy body bridge the toasty tea perfectly, and barista-style oat milk holds up to ice without splitting. Maple syrup brings out the caramelized notes already present in the roast.
Serve in a tall glass so you can admire the layers: amber tea sitting under a creamy oat-milk cloud, with a final golden drizzle of maple on top. Stir once before sipping, or layer-sip for an evolving flavor.
Ingredients
- 3 tbsp hojicha leaves
- 300 ml cold filtered water
- 150 ml barista-style oat milk, chilled
- 1 tbsp maple syrup
- 1/4 tsp pure vanilla extract (optional)
- Plenty of ice cubes
- Pinch of flaky sea salt for garnish (optional)
How to make it
- 1Cold brew: combine hojicha leaves and cold water in a jar. Cover and refrigerate 6–10 hours.
- 2Strain the cold brew through a fine sieve into a measuring cup. Stir in maple syrup and vanilla until dissolved.
- 3Fill a tall glass with ice cubes to the top.
- 4Pour the cold-brewed hojicha over the ice, filling the glass about three-quarters full.
- 5Slowly pour the chilled oat milk over the back of a spoon so it floats in a creamy layer on top. Finish with a tiny pinch of flaky sea salt if using, and stir gently before drinking.
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