Iced Hojicha with Cinnamon

My tiny Tokyo apartment had zero air conditioning the summer I discovered hojicha, and my neighbor Yuki would laugh watching me fan myself by the open window. She brought over a jar of these roasted tea leaves, explaining how the lower caffeine content meant I could drink it all day without the jitters. That first cup she poured over ice changed everything about how I thought about tea in warm weather. Now whenever I smell those toasty, caramel-like notes, I'm instantly back on that tatami mat, trading crossword puzzle answers across the low table while the ceiling fan lazily spun above us.

Last autumn, my sister visited during that weirdly warm week we get in October, and I made this for her after she complained that every iced latte she ordered tasted like watered-down disappointment. She took one skeptical sip, eyes went wide, and immediately asked for the recipe. Now she texts me photos of her hojicha experiments with different milks and spice combinations, always claiming hers is better than mine. The recipe has become our thing, this quiet connection we share across time zones whenever we need a moment of calm.

Ingredients

• 2 tablespoons hojicha loose leaf tea: I keep small vacuum-sealed packets because the roasted flavor fades faster than green tea once opened, and the difference between fresh and stale hojicha is genuinely heartbreaking
• 2 cups water: Filtered water makes a noticeable difference here since the roasted flavors are subtle and any mineral taste will compete with the tea
• 1 cup milk: Oat milk creates this gorgeous creamy texture that lets the hojicha shine, but whole milk gives you this rich, almost dessert-like experience that is completely different but equally wonderful
• 1-2 teaspoons honey or simple syrup: Hojicha naturally has these caramel undertones that sweeteners enhance rather than mask, so start light and let your taste buds guide you
• 1/2 teaspoon ground cinnamon: Ceylon cinnamon has this delicate, floral quality that plays beautifully with hojicha, while cassia can overpower the more subtle roasted notes
• Ice cubes: Larger cubes melt slower and keep your drink from becoming disappointingly diluted, which matters more than you would think

Instructions

Brew your hojicha concentrate:

Bring the water to a full rolling boil, then remove from heat and stir in the hojicha leaves. Let it steep for about 5 minutes, watching as the water turns this gorgeous deep amber color that smells like toasted nuts and autumn afternoons. Strain carefully into a heat-safe container, pressing the leaves gently to extract all that flavor without making it bitter.

Chill until perfectly cold:

Let the tea come to room temperature naturally, then pop it in the refrigerator for at least 10 minutes until thoroughly chilled. You can also pour it over a glass full of ice if you are in a hurry and need that iced tea immediately.

Prepare your glasses:

Fill two tall glasses to the top with ice cubes, listening to that satisfying clink that means refreshment is coming. Leave a little room at the top since you will be adding milk and do not want any overflow accidents.

Build your drink:

Pour the chilled hojicha over the ice until each glass is about halfway full, watching how the amber liquid cascades down and creates these beautiful patterns as it mingles with the melting ice. The way the tea catches the light through the glass is somehow part of the experience.

Add the creamy element:

Pour in your milk of choice, stirring gently to combine. The mixture turns this lovely caramel color as the milk swirls through, and suddenly it looks like something you would order at that overpriced cafe downtown.

Sweeten to your liking:

Add honey or simple syrup if you prefer a sweeter drink, starting with one teaspoon and tasting before adding more. The hojicha has such natural depth that you might find you need less sweetener than you would expect.

Finish with cinnamon:

Sprinkle about 1/4 teaspoon of ground cinnamon over each glass, then stir gently to incorporate. The cinnamon will float on top briefly before infusing throughout, creating this aromatic experience that starts before you even take your first sip.

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My friend Mai works at this tea shop in Kyoto and she finally tried this recipe last year, texting me at midnight to say she had been missing out on something obvious. The way she described it, taking that first sip and suddenly understanding why Western cultures love their spiced drinks so much, made me feel like I had bridged some tiny cultural gap. Sometimes the best recipes are not about following tradition perfectly but about letting ingredients tell new stories across different kitchens and cultures.

Making It Your Own

After months of making this exactly the same way, I accidentally used vanilla oat milk once and realized that vanilla and hojicha have this unexpected affinity. The vanilla does not overpower the roasted notes but instead highlights them in this gentle way that makes the whole drink feel more indulgent. I have also experimented with a tiny pinch of cardamom alongside the cinnamon, which creates this chai-like complexity that works surprisingly well with hojicha is earthy character. The key is starting small and tasting as you go, because you can always add more spice but you cannot take it back once it is in there.

Batch Preparation For Busy Days

I learned the hard way that trying to brew hojicha fresh every morning while rushing to get ready never actually happens consistently. Now I make a quadruple batch of the tea concentrate on Sunday, storing it in a glass jar in the refrigerator where it keeps beautifully for four to five days. Having that ready to pour over ice with some milk and cinnamon means I am much less likely to grab something sugary or processed when I am tired and hungry. The convenience factor honestly makes a bigger difference in whether I stick with healthy habits than I ever expected it to.

Serving Suggestions And Pairings

This drink somehow manages to feel equally appropriate for a quiet morning alone or an afternoon gathering with friends. I have served it alongside everything from Japanese sweets like matcha cookies to simple buttered toast, and it never feels out of place. The warmth from the cinnamon makes it surprisingly comforting even in winter, yet the combination of cold milk and iced tea keeps it refreshing enough for hot days. It has become my default beverage when I want something that feels special without being fussy or requiring any special skills.

• Frothing the milk before adding creates this cafe-style texture that makes the drink feel much more luxurious
• A tiny pinch of sea salt enhances both the cinnamon and the natural sweetness of the hojicha
• Try topping with a dusting of cocoa powder for a mocha-like variation that surprisingly works

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There is something meditative about the process of measuring, brewing, and assembling this drink that has become a small ritual in my daily routine. Maybe it will become one for you too.

Recipe Questions & Answers

→ What does hojicha taste like?

Hojicha has a distinctive nutty, roasted flavor with earthy notes and low astringency. Unlike other green teas, it's roasted over charcoal, giving it a warm, toasty profile that's naturally lower in caffeine.

→ Can I make this dairy-free?

Absolutely. This beverage works wonderfully with oat, almond, or soy milk. Oat milk particularly complements the roasted notes of hojicha and creates a creamy, café-style texture.

→ How long does brewed hojicha last?

Brewed hojicha can be stored in the refrigerator for up to 2-3 days. Make sure to keep it covered in an airtight container. For best flavor, add milk and cinnamon just before serving.

→ Is hojicha high in caffeine?

No, hojicha is naturally lower in caffeine compared to other green teas and coffee. The roasting process reduces caffeine content, making it a great choice for afternoon or evening enjoyment.

→ Can I serve this hot?

Yes, simply skip the chilling step and pour the freshly brewed hojicha into a mug, then add steamed milk and cinnamon for a cozy warming version.