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How to Make A Hojicha Oat Milk Latte

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Hojicha Oat Milk Latte

Iced oat milk latte with Hojicha (Japanese roasted tea) Loose Leaf or powder Tea

Ingredients:

  • ½ cup of ice
  • ¾ cup of oat milk
  • 2 teaspoons of Hojicha Powder (To make hojicha powder from loose leaf, see below)
  • ¼ cup of cold filtered water
  • 1 tablespoon of maple syrup (optional)

japanese hojicha latte

Directions:

  1. Put ice in a tall glass.
  2. Add the oat milk.
  3. Optional: Gently stir in maple syrup.
  4. In a separate bowl, mix the Hojicha powder with the cold filtered water, then whisk until completely dissolved.
  5. Pour the Hojicha liquid onto the iced oat milk and watch the layered effect happen.
  6. Enjoy your deliciously aesthetic Hojicha Oat Milk Latte.

    Oat Milk or Soy Milk

    DIY Hojicha Powder (Turning loose-leaf hojicha into powder) 

    Hojicha Powder

    If you find yourself wanting to try a certain drink or food recipe that requires Hojicha powder, but you only have loose Hojicha leaves at home, fret not because you can find ways to turn those leaves into powder. All you need is the right appliance.

    What are your options for turning leaves into powder?

    • Spice grinder
    • Coffee grinder
    • Millstone (on the off chance that you have this old-fashioned tool in your home)

    Your best option for making fine powder to the level at which commercially available Hojicha powder is pulverized is either a spice grinder or a coffee grinder.

    Blenders and Food Processors can be considered, but I found them too big to handle small portions, and the powder ends up being more chopped leaves.

    What do you have to do to make Hojicha powder using these appliances?

    1. Make sure that your machine is clean and completely dry.
    2. Place the right amount of leaves, paying attention not to overfill.
    3. Check to see if the lid is securely on before running the machine.
    4. Blend, process, or grind for about 10 seconds, and repeat until your powder is at the desired fineness. If you run longer than 10 seconds, the heat is created and damages the taste of the hojicha, so shake and let it cool down between each spin.

    If the above produced a combination of dust and bigger particles, you might have to pulse repeatedly, carefully arranging the contents so they’re not just pushed to the sides.

    If repeated blending or processing still doesn’t give you a fine powder, you could use a fine-mesh sieve to strain it or a mortar and pestle to pound and crush it into something finer.

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