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THE HOJICHA LATTE
FOR YOUR OFF HOURS.
THE HOJICHA LATTE
FOR YOUR OFF HOURS.
THE HOJICHA LATTE
FOR YOUR OFF HOURS.
Smooth Japanese hojicha powder for hot or iced lattes at home.
THE HOJICHA LATTE
FOR YOUR OFF HOURS.
Smooth Japanese hojicha powder for hot or iced lattes at home.
MEET YOUR OFF SWITCH
MEET YOUR OFF SWITCH
MEET YOUR OFF SWITCH
MEET YOUR OFF SWITCH
Pure Japanese hojicha powder, made for smooth café-style lattes at home. Deeply roasted for a nutty, chocolatey flavour that holds its own in milk without tasting grassy, bitter or smoky. Whisk it hot or pour it over ice.
Pure Japanese hojicha powder, made for smooth café-style lattes at home. Deeply roasted for a nutty, chocolatey flavour that holds its own in milk without tasting grassy, bitter or smoky. Whisk it hot or pour it over ice.
For after coffee.
For after coffee.
For after coffee.
For after coffee.
When you’ve had enough [coffee] or [matcha]. But not enough of café drinks.
When you’ve had enough [coffee] or [matcha]. But not enough of café drinks.
LESS CAFFEINE.
MORE OFF HOURS.
LESS CAFFEINE.
MORE OFF HOURS.
LESS CAFFEINE.
MORE OFF HOURS.
LESS CAFFEINE.
MORE OFF HOURS.
THE ROASTED SIDE OF TEA.
THE ROASTED SIDE OF TEA.
Caramel. Cacao. Roasted Nuts. Smooth
Caramel. Cacao. Roasted Nuts. Smooth
Caramel. Cacao. Roasted Nuts. Smooth
FROM NISHIO, JAPAN
FROM NISHIO, JAPAN
Japanese hojicha, carefully roasted and stone-milled.
FROM NISHIO, JAPAN
Japanese hojicha, carefully roasted and stone-milled.
FROM NISHIO, JAPAN
Japanese hojicha, carefully roasted and stone-milled.
HOT. ICED.
PHONE FACE DOWN.
HOT. ICED.
PHONE FACE DOWN.
HOT. ICED.
PHONE FACE DOWN.
HOT. ICED.
PHONE FACE DOWN.
16-24mg
16-24mg
16-24mg
of caffeine.
of caffeine.
Typically, per 2g serving
Typically, per 2g serving
Typically, per 2g serving
OFF MODE
WHAT TIME YOU OFF?
WHAT TIME YOU OFF?
WHAT TIME YOU OFF?
A smooth hojicha latte for afternoons and evenings. Made for taking your time.
A smooth hojicha latte for afternoons and evenings. Made for taking your time.
A smooth hojicha latte for afternoons and evenings. Made for taking your time.
SOURCED FROM
SOURCED FROM
SOURCED FROM
Nishio, Japan
Nishio, Japan
From Nishio in Aichi Prefecture, a historic tea-growing region shaped by a mild climate, rich soil and centuries of cultivation. This is where our hojicha begins.
From Nishio in Aichi Prefecture, a historic tea-growing region shaped by a mild climate, rich soil and centuries of cultivation. This is where our hojicha begins.
From Nishio in Aichi Prefecture, a historic tea-growing region shaped by a mild climate, rich soil and centuries of cultivation. This is where our hojicha begins.
Your questions, answered
Your questions, answered
What is a hojicha latte?
What does hojicha taste like?
What is the difference between hojicha and matcha?
Does a hojicha latte contain caffeine?
How do you make a hojicha latte?
Make it an
OFF HOURS ritual.
ICED MAPLE HOJICHA LATTE
INGREDIENTS
2 tsp hojicha powder
60 ml filtered water (80°C / 175°F)
1 tsp pure maple syrup
180 ml milk (oat milk works best for a thick, creamy texture)
½ cup ice cubes
PREP
Whisk the tea: Add the hojicha powder and warm water into a small bowl or tea cup. Whisk vigorously with a bamboo whisk until smooth and evenly mixed.
Prepare the glass: Fill a tall glass with the ice cubes.
Add sweetener and milk: Pour the maple syrup and your choice of milk directly over the ice.
Layer and serve: Slowly pour the whisked hojicha mixture over the ice to create a layered effect. Stir well before drinking.
SEE FULL RECIPE
HOJICHA CLOUD LATTE
INGREDIENTS
½ cup ice cubes
180 ml (¾ cup) coconut water
2 teaspoons hojicha powder
4 tablespoons chilled coconut cream (or heavy cream)
3 tablespoons milk (such as oat or dairy milk)
1 ½ tablespoons vanilla syrup, honey, or sweetener of choice
A tiny pinch of salt (optional, for enhanced flavour)
PREP
Prepare the base: Fill a tall glass with ½ cup of ice and pour in 180 ml of coconut water. Leave some room at the top for the cloud foam.
Combine cloud ingredients: In a small pitcher or bowl, add 2 teaspoons of hojicha powder, 4 tablespoons of chilled coconut cream, 3 tablespoons of milk, and 1 ½ tablespoons of vanilla syrup or honey.
Froth the cloud: Use a handheld electric milk frother to whip the mixture for 30 to 60 seconds until it becomes thick, fluffy, and pourable.
Layer and serve: Slowly pour or spoon the creamy hojicha cloud mixture over the iced coconut water. Watch the layers settle, then stir together and enjoy.
SEE FULL RECIPE
CLASSIC HOJICHA LATTE
INGREDIENTS
2g of OFF HOURS hojicha
30ml of warm water
180ml milk of your choice
Dash of maple syrup
PREP
Add 2g of hojicha powder to a bowl or mug, pour in 30ml of warm water at 80°C, and whisk vigorously with a bamboo whisk until smooth.
Stir a dash of maple syrup directly into the warm hojicha mixture until dissolved.
Heat and froth 180ml of milk.
Pour the frothed milk into your cup over the prepared hojicha base and serve warm.
SEE FULL RECIPE
Make it an
OFF HOURS ritual.
ICED MAPLE HOJICHA LATTE
INGREDIENTS
2 tsp hojicha powder
60 ml filtered water (80°C / 175°F)
1 tsp pure maple syrup
180 ml milk (oat milk works best for a thick, creamy texture)
½ cup ice cubes
PREP
Whisk the tea: Add the hojicha powder and warm water into a small bowl or tea cup. Whisk vigorously with a bamboo whisk until smooth and evenly mixed.
Prepare the glass: Fill a tall glass with the ice cubes.
Add sweetener and milk: Pour the maple syrup and your choice of milk directly over the ice.
Layer and serve: Slowly pour the whisked hojicha mixture over the ice to create a layered effect. Stir well before drinking.
SEE FULL RECIPE
HOJICHA CLOUD LATTE
INGREDIENTS
½ cup ice cubes
180 ml (¾ cup) coconut water
2 teaspoons hojicha powder
4 tablespoons chilled coconut cream (or heavy cream)
3 tablespoons milk (such as oat or dairy milk)
1 ½ tablespoons vanilla syrup, honey, or sweetener of choice
A tiny pinch of salt (optional, for enhanced flavour)
PREP
Prepare the base: Fill a tall glass with ½ cup of ice and pour in 180 ml of coconut water. Leave some room at the top for the cloud foam.
Combine cloud ingredients: In a small pitcher or bowl, add 2 teaspoons of hojicha powder, 4 tablespoons of chilled coconut cream, 3 tablespoons of milk, and 1 ½ tablespoons of vanilla syrup or honey.
Froth the cloud: Use a handheld electric milk frother to whip the mixture for 30 to 60 seconds until it becomes thick, fluffy, and pourable.
Layer and serve: Slowly pour or spoon the creamy hojicha cloud mixture over the iced coconut water. Watch the layers settle, then stir together and enjoy.
SEE FULL RECIPE
CLASSIC HOJICHA LATTE
INGREDIENTS
2g of OFF HOURS hojicha
30ml of warm water
180ml milk of your choice
Dash of maple syrup
PREP
Add 2g of hojicha powder to a bowl or mug, pour in 30ml of warm water at 80°C, and whisk vigorously with a bamboo whisk until smooth.
Stir a dash of maple syrup directly into the warm hojicha mixture until dissolved.
Heat and froth 180ml of milk.
Pour the frothed milk into your cup over the prepared hojicha base and serve warm.
SEE FULL RECIPE
Make it an
OFF HOURS ritual.
ICED MAPLE HOJICHA LATTE
INGREDIENTS
2 tsp hojicha powder
60 ml filtered water (80°C / 175°F)
1 tsp pure maple syrup
180 ml milk (oat milk works best for a thick, creamy texture)
½ cup ice cubes
PREP
Whisk the tea: Add the hojicha powder and warm water into a small bowl or tea cup. Whisk vigorously with a bamboo whisk until smooth and evenly mixed.
Prepare the glass: Fill a tall glass with the ice cubes.
Add sweetener and milk: Pour the maple syrup and your choice of milk directly over the ice.
Layer and serve: Slowly pour the whisked hojicha mixture over the ice to create a layered effect. Stir well before drinking.
SEE FULL RECIPE
HOJICHA CLOUD LATTE
INGREDIENTS
½ cup ice cubes
180 ml (¾ cup) coconut water
2 teaspoons hojicha powder
4 tablespoons chilled coconut cream (or heavy cream)
3 tablespoons milk (such as oat or dairy milk)
1 ½ tablespoons vanilla syrup, honey, or sweetener of choice
A tiny pinch of salt (optional, for enhanced flavour)
PREP
Prepare the base: Fill a tall glass with ½ cup of ice and pour in 180 ml of coconut water. Leave some room at the top for the cloud foam.
Combine cloud ingredients: In a small pitcher or bowl, add 2 teaspoons of hojicha powder, 4 tablespoons of chilled coconut cream, 3 tablespoons of milk, and 1 ½ tablespoons of vanilla syrup or honey.
Froth the cloud: Use a handheld electric milk frother to whip the mixture for 30 to 60 seconds until it becomes thick, fluffy, and pourable.
Layer and serve: Slowly pour or spoon the creamy hojicha cloud mixture over the iced coconut water. Watch the layers settle, then stir together and enjoy.
SEE FULL RECIPE
CLASSIC HOJICHA LATTE
INGREDIENTS
2g of OFF HOURS hojicha
30ml of warm water
180ml milk of your choice
Dash of maple syrup
PREP
Add 2g of hojicha powder to a bowl or mug, pour in 30ml of warm water at 80°C, and whisk vigorously with a bamboo whisk until smooth.
Stir a dash of maple syrup directly into the warm hojicha mixture until dissolved.
Heat and froth 180ml of milk.
Pour the frothed milk into your cup over the prepared hojicha base and serve warm.
SEE FULL RECIPE
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