So after accidentally failing to make the last hojicha into a milk tea (lol), I steeped this one up instead. I figured the darker roast would give a stronger toasty flavor and stand up better to the milk anyway.
But wow, it’s really roasty! Delicious though, the milk really smooths out the rougher edges nicely. I added brown sugar syrup to this one, as I thought it would go nicely with the darker roast, and I think it was a good choice.
I’ve never had a hojicha latte, but this is fairly similar and I really like it! I really need to mix up my 3 Leaf Banana Hojicha powder one of these days…
Flavors: Autumn Leaf Pile, Grain, Roasted, Roasted Barley, Toasted, Wood
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I love making houjicha lattes! Especially with a dash of maple syrup.
Yum, that sounds delicious.
I literally started salivating at the thought of a dark roast hojicha as milk tea! Yummmmm.
Big fan of Hojicha lattes here as well. Sometimes hojicha that isn’t great on its own is transformed with a little milk and sugar.
Exactly, LuckyMe. Sometimes I run into a houjicha that comes out overly “dusty” or more “barky/wood chip” like than that nice, rounded wood note, and then I tend to over leaf those and add milk and a touch of maple syrup as sweetener. Great way to use up otherwise lacklaster houjicha.
I love making houjicha lattes! Especially with a dash of maple syrup.
Yum, that sounds delicious.
I literally started salivating at the thought of a dark roast hojicha as milk tea! Yummmmm.
Big fan of Hojicha lattes here as well. Sometimes hojicha that isn’t great on its own is transformed with a little milk and sugar.
Exactly, LuckyMe. Sometimes I run into a houjicha that comes out overly “dusty” or more “barky/wood chip” like than that nice, rounded wood note, and then I tend to over leaf those and add milk and a touch of maple syrup as sweetener. Great way to use up otherwise lacklaster houjicha.