Hot or Iced Hojicha Latte Recipe
This pumpkin spice hojicha latte is a rich and creamy seasonal drink that I actually love even more than the matcha powder version because hojicha has a naturally toasty flavour, a comforting aroma, and much less caffeine! The blend of pumpkin purée, warming spices, and just the right amount of sweetness makes it feel indulgent yet balanced. Plus, it’s vegan, easy to make, and can be enjoyed hot or iced, so it fits any mood or season.
Ingredients
- 1 tsp hojicha
- 7 oz plant based milk
- 2 tbsp pumpkin purée
- 1/4 tsp ground cinnamon
- 1 tsp pumpkin spice mix ginger, cinnamon, nutmeg, clove
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Prepare a shot of hojicha by sifting hojicha into a bowl and whisking with about 1/4 cup hot, but not boiling water. Whisk with a bamboo whisk making M shaped motions, until nice and frothy and no clumps remain. Set aside.
- In a glass, add all remaining ingredients and blend together with a milk frother. Strain into a glass with ice to remove any clumps.
- Top with shot of hojicha and enjoy!
Notes
- Natural separation may occur, just shake or stir the latte to recombine the ingredients before drinking.
- Don’t prepare your hojicha with high temperature water or milk, as boiling can make it taste bitter.
- Straining the blended ingredients helps achieve a silky texture by removing any residual clumps.
- Adjust the amount of maple syrup to suit your taste preferences, or experiment with alternative liquid sweeteners like agave or date syrup.