Kinako Hojicha Latte

If you’re looking to change up your typical milk tea, this Hojicha latté features roasted soybean powder, or Kinako, which adds a slightly sweet and toasty flavour to the already delicious roasted hojicha.  

I love Hojicha for its flavour and versatility, but also for its low caffeine content.  Kinako shares similar roasty, toasty characteristics to hojicha due to the roasting process, making them a perfect pair for one another. If you are a fan of green tea and traditional Japanese desserts, be sure to try this recipe out!

I like using a bamboo whisk for dissolving the kinako, but you can always opt for a regular whisk or a spoon or fork.  You won’t get the froth that you’d normally get with the bamboo whisk, but in this recipe you won’t notice a difference in the finished product.  As a regular matcha drinker, I already had a bamboo whisk on hand and it worked beautifully for me for this recipe.

What you’ll Need:

• 1 tsp kinako

• 1 tbsp hojicha

• 2 tsp maple syrup/honey/sugar or your sweetener of choice (more or less depending on your preferences!)

• ½ cup of milk or nut milk

• 2 cups of water

Method:

Start by boiling some water and steeping your hojicha for about 5 minutes.  

While the hojicha is steeping, steam your milk over the stove and use a milk frother to create a foam.  Remove from heat and set aside.

In a small bowl, measure out one teaspoon of kinako.  Slowly add about one quarter cup of your steeped hojicha to the bowl, mixing in between.  Add your sweetener, and whisk until the kinako has dissolved and become frothy. Add this mixture to whatever cup you want to drink out of, and add the rest of your hojicha, making sure to leave some room for your milk.  

Pour the steamed milk over the kinako hojicha tea and garnish with a sprinkle of kinako.  

Measuring out the Kinako

In a small bowl, measure out one teaspoon of kinako .

Slowly add the hojicha

Slowly add about one quarter cup of your steeped hojicha to the bowl, mixing in between.

Whisk until dissolved

if using a bamboo whisk, get the frothy texture by mixing in back and forth motions, not circular.

Add your sweetener

Add your sweetener, and whisk until the kinako has dissolved and become frothy .

Transfer to your drinking cup and add your steamed milk

Add this mixture to whatever cup you want to drink out of, and add the rest of your hojicha, making sure to leave some room for your milk. Pour the steamed milk over the kinako hojicha tea.

Garnish with kinako

Your kinako hojicha latté is ready to enjoy! This is a great drink to serve to guests, or drink solo as an afternoon pick-me-up. The flavours bring me back to Kyoto where mitarashi dango, kinako mochi and hojicha were available everywhere. As much as I’d love to go back right now, I’ll just have to fill myself with drinks like these to tie me over until my next trip. I hope you try this recipe for yourself, in both cold and warmer months as it is great served over ice as well! Just use straight milk instead of steamed and you’re good to go!

Thanks for reading! ♥

Served hot with some sweet potato wagashi.