Hojicha Latte with Cream Top
This premium drink combines the deep, roasted aroma of Japanese hojicha with velvety hot milk, finished with a thick, silky layer of cream foam. Whether you choose savory cheese foam or classic original cream, this high-quality Cream Top Drink perfectly balances smoky tea notes with rich milky sweetness.
🌟 A Sensory Dialogue of Roasted Tea and Silky Foam
The design essence of this beverage lies in using heat to awaken the profound charcoal-roasted notes of the tea, balanced by a dense cream layer to create a structured, artisanal Roasted Green Tea Latte.
1. Flavor Craftsmanship: The Ultimate Harmony of Roasted Tea and Cream
The Soul of the Tea: Using a precise 1:10 ratio for the hojicha liquid, we fully release the unique smoky and nutty aromas, giving the drink a mature, lingering sweetness and robust tea body.
Customizable Cream Top: Topped with a thick, velvety portion of cream foam, you can choose between a slightly savory cheese flavor or a pure, classic milky aroma to appeal to a wider audience.
Balanced Layers: When the high-temperature milk meets the charcoal-roasted tea, the rich lipids effectively soften any bitterness, ensuring a smooth and non-cloying drinking experience.
2. Visual Aesthetic: Elegant Gradients Like Poetry and Snow
Visual Layering: Using a gentle and slow pouring technique, the deep brown tea liquid diffuses slowly into the hot milk, creating an elegant gradient from caramel to creamy white.
Textural Flow: As the cream foam slowly seeps into the tea, it creates a cloud-like mist effect within the cup, showcasing a professional cafe-style aesthetic.
3. Drinking Ritual: Artisanal Refinements
Aromatic Prelude: A light dusting of fine hojicha powder on the snow-white foam enhances the visual layers and ensures a rich, roasted aroma as soon as the cup nears the nose.
Ingredients
Latte Base:
Hot Milk — 400 ml
Sugar — 30 ml
Hojicha Liquid — 50 ml (Recommended ratio 1:10)
Topping:
Cream Foam (Cheese or Original) — 1 portion
Hojicha Powder (For garnish) — As needed
Directions
Milk Preparation
Mix 400 ml Hot Milk with 30 ml Sugar until well combined, then pour into the serving cup.
Layering
Prepare 50 ml Hojicha Liquid and slowly pour it over the milk to create a natural gradient effect.
Cream Top:
Float a portion of Cheese or Original Cream Foam on top of the liquid.
Artisanal Finish:
Lightly sprinkle hojicha powder on the surface to complete this delicious masterpiece.
🏷 Tips
Add 5–10 ml hojicha syrup for a deeper roasted aroma.
Reduce sugar syrup to 15–20 ml for a lower sweetness profile.
Pour hojicha slowly over the milk to create a clear cloud-like gradient.
Keep milk temperature at 60–65°C to preserve cream foam stability.
Sprinkle hojicha powder just before serving for the freshest tea aroma.
