How To Make Hojicha Milk Tea

Tea leaves are often measured in grams to ensure a precise weight.

How to make hojicha milk tea. Place the hojicha tea leaves in a tea strainer and set in a mug. If you don t have a french press or tea infuser brew the. Allow the roasted green tea to steep for 3 minutes. Heat the milk in a microwave stovetop or a milk steamer or foamer.

Add the sugar to the milk and stir. Dust the top of your hojicha latte with powdered hojicha or cinnamon to your tastes. Stir your sweetener of choice into to tea. Instructions brew about 1 4 cup of strong hojicha tea we recommend placing the hojicha in an infuser inside a cup or teapot and.

Remove the infuser and strain the hojicha. Instructions add 1 5 teaspoons of hojicha powder 1 tablespoon of tapioca powder starch and 1 5 of tablespoons sugar into a small saucepan. Stir in your sweetener of choice i really love using maple syrup. Froth the heated milk then pour over the ground hojicha mixture.

Use the frother to froth up the milk so that a foam forms on the top. 2 3 tbsp hojicha tea leaves 360 ml boiling water 2 3tbsp sugar ice cubes 120 ml milk. Remove the tea and add coffee mate and sugar. Mix well until no white streaks remain.

Stir well and serve. Place the hojicha in an infuser inside a cup or teapot and pour the hot water over the leaves stems. Steam 180 ml of your preferred type of milk. Pour the foamed milk into the hojicha tea until the rim of your cup is brimming with foam.

While disposable tea bags may work for some teas made out of smaller particles. A beginner s guide to preparing hojicha use a teapot with a built in strainer. If you don t have one bring water to a rapid boil in a pan and set the boiling water aside for 2 minutes. Carefully measure tea leaves.

Pour the hot water on top and steep the leaves for 3 minutes. Remove the infuser strain the hojicha. Add no more than 20 ml of oat milk and mix until the dry ingredients are fully dissolved and a thick paste forms. If desired add a sweetener of your choice.

Bring water to 203 degrees fahrenheit using a temperature controlled teapot. Ingredients 10 grams hojicha dark roast approximately 4 tablespoons 300 ml filtered water 200 ml milk. One tablespoon of large. Bring water to a boil.