Caramel and hojicha are an amazing combination that you need to try! It’s sweet, slightly bitter, toasty, and smooth. Hojicha is one of those teas that you either love or hate because of its strong, smoky flavor, but it works really well in a sweet and creamy drink.

Especially with homemade caramel, this drink is so good and quite easy to make! It takes less than 5 minutes if you have caramel and hojicha on hand. It’s perfect on days you want something other than coffee or matcha.

Here’s how to make a caramel hojicha latte at home!

What is Hojicha?

Hojicha, also spelled houjicha, is a Japanese roasted green tea with a unique twist: it’s made by roasting green tea leaves and stems over charcoal in a porcelain pot. The name breaks down simply—houji means roasted, and cha means tea in Japanese. It was first created in the 1920s by a Japanese merchant looking to use leftover tea leaves and stems.

The roasting process gives the leaves a deep brown color and, once brewed, a warm caramel hue. The flavor is also something special: a cozy blend of roasted, nutty, earthy notes with a smooth, mellow sweetness. I’m not sure if the merchant intended to create such a flavorful tea, but sometimes, the best things come from being resourceful!

Plus, roasting reduces the caffeine content, making hojicha a perfect choice for anyone sensitive to caffeine—even kids can enjoy it.

You can enjoy hojicha in different forms, either as brewed tea or as a powder for a bolder roasted kick compared to the brewed version.

What Does Hojicha Taste Like?

Hojicha has this incredible roasted quality with a hint of smokiness that makes it stand out. Its flavor profile is a cozy blend of roasted, nutty, toasty, and slightly smoky notes, balanced by a natural sweetness. Roasting over charcoal really brings out the tea’s earthy, almost spiced undertones and elevates its sweetness.

Adding milk to brewed hojicha makes it wonderfully creamy and smooth, with that same delicious roasted depth. But if you’re after something more intense, hojicha powder is your go-to—it amps up the smoky, toasted notes even more than the brewed version.

This tea pairs perfectly with rich, warm flavors like caramel, brown sugar, chestnuts, chocolate, and nuts. It also plays beautifully with creamy or bright flavors like coconut, white chocolate, or even a hint of citrus!

Is Hojicha Stronger than Matcha?

Hojicha is impressively low in caffeine, with only about 7.7 mg per half teaspoon—compare that to matcha, which packs around 40 mg in the same amount. That’s over five times more caffeine in matcha!

There are multiple reasons why hojicha has less caffeine than matcha and most teas. Older tea leaves, like those used for hojicha, naturally contain less caffeine than younger leaves. When tea leaves age, they break down the caffeine into other chemicals. Plus, the roasting process further reduces the caffeine, breaking it down as the leaves are heated.

The result? A smooth, low-caffeine tea that’s perfect for winding down in the evening without worrying about staying up all night!

Do Caramel and Hojicha Go Together?

Yes! The sweet and slightly bitter caramel pairs perfectly with warm, toasty roasted tea. It might initially sound counterintuitive—caramel with tea—but trust me, it works!

The caramel brings out the natural sweetness in hojicha, whose smoky undertones balance and add depth to the caramel. Caramel alone can be too sweet, especially caramel syrup, which is just caramelized. So pairing the two together helps balance their flavors.

You’ll often find hojicha used in caramel lattes, desserts like hojicha caramel pudding, or hojicha-infused caramel sauces. It’s a popular flavor in Japan and is slowly spreading globally.

How to Make Caramel Sauce

Caramel sauce or syrup works for this drink! Caramel syrup is just caramelized sugar with water, while caramel sauce is caramelized sugar with heavy cream and butter. The former has a thinner, stronger caramel flavor, while the sauce has a milky caramel flavor.

It’s really easy to make both! For caramel syrup:

• Boil sugar and water in a small pot or pan until it liquifies. Once it reduces down to a semi-viscous syrup and turns a golden amber color, turn off the heat and let it cool before use.

For caramel sauce:

• Follow the same steps for making caramel syrup, but slowly and carefully add heavy cream once the syrup turns a dark amber color. Stir continuously to mix them well and cook for 1 minute, then add butter. Mix well until combined, then let cool before use.

You can use the syrup or sauce, depending on your desired flavor.

How to Make a Caramel Hojicha Latte

To make a caramel hojicha latte, you’ll need:

• Caramel syrup or sauce
• Milk
• Ice
• Hojicha powder
• Water

Caramel Hojicha Latte Recipe

1. Make or buy caramel syrup or sauce: Make caramel syrup or sauce. For syrup, boil sugar and water in a pan or pot until liquid, then cook until it turns dark amber in color and let cool before use. For sauce, add heavy cream slowly when dark amber, then cook for 1 minute before adding butter and stirring until well combined.
2. Prepare hojicha: Whisk hojicha powder and water in a tea bowl in a zigzag motion using a tea whisk until well combined and a froth forms. You can also shake it in a jar or bottle until well combined.
3. Assemble drink: Combine caramel syrup or sauce with milk, then add ice and top with whisked hojicha.
4. Mix and enjoy!

What Other Flavors Go With Hojicha?

Hojicha’s roasted, earthy taste pairs beautifully with a range of flavors, both sweet and savory! Here are some standout pairings:

Chocolate: Dark chocolate or milk chocolate brings out hojicha’s deeper roasted notes and adds a rich, decadent quality. White chocolate also pairs well, as its creaminess complements hojicha without overpowering it.

Nutty Flavors: Almonds, hazelnuts, and walnuts go nicely with hojicha. The subtle nutty profile of the tea is elevated by these flavors, adding warmth and complexity.

Caramel and Brown Sugar: The toasty sweetness of caramel or the molasses-like depth of brown sugar enhances hojicha’s naturally earthy notes and makes it taste especially rich and comforting.

Spices: Warm spices like cinnamon, ginger, and even cardamom highlight hojicha’s roasted character while adding a bit of spiciness. These spices make for a cozy hojicha chai or spiced hojicha latte.

Chestnut and Sweet Potato: These are popular in Japan with hojicha, especially in desserts. Both flavors have a creamy, starchy sweetness that pairs perfectly with hojicha’s roasted flavor, making for warm, comforting desserts like hojicha chestnut cake or sweet potato hojicha lattes.

Tips

Here are some tips for making a caramel hojicha latte at home!

• You can keep caramel syrup or sauce in an airtight bottle in the fridge for up to 2 weeks. If you’re unsure, always check for mold, weird textures, or weird smells. Caramel sauce will always separate in the fridge due to its high-fat content.
• You can buy hojicha powder online or in some stores, but it’s best to buy it online. You’ll usually find whole hojicha tea leaves in grocery stores, which you can grind into a powder, but you’ll need a strong grinder to get it into a fine powder.