Hojicha Kinako Latte Recipe: Creamy Roasted Tea & Soybean
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Hojicha kinako latte pairs roasted Japanese tea with kinako, a flour made from roasted soybeans. Milk brings the two together in a creamy drink with toasted, nutty notes. There is no coffee in this recipe.
This version keeps the simple milk-only preparation: mix the powders with a little warm milk first, then add the rest. You do not need an espresso machine.
Jump to the recipe ยท What is kinako? ยท Watch the video ยท Mixing tips
Hojicha Kinako Latte Recipe
Makes: 1 serving ยท Total time: about 5 minutes
Ingredients
- 1 level teaspoon unsweetened hojicha powder, such as Luna Matcha Aroma Rich
- 1 level teaspoon plain kinako (roasted soybean flour), plus an optional light dusting
- 240 ml (1 cup) milk, dairy or plant-based, divided
- Up to 1 teaspoon maple syrup or sugar, optional; adjust to taste
Allergen note: Kinako contains soy, even if you use oat or another non-soy milk. Check all ingredient labels for any additional allergens.
Instructions
- Warm the milk. Gently heat the measured milk in a saucepan until warm and steaming, without boiling.
- Sift the powders. Sift the hojicha and kinako into a roomy heat-safe mug or jug to break up lumps.
- Make a paste. Add 1โ2 tablespoons of the warm milk and mix thoroughly. Gradually add more milk until you have used about 60 ml (ยผ cup), then whisk or briefly use a handheld frother with its head submerged.
- Sweeten if desired. Stir in a little syrup or sugar. Start with less if your milk is already sweetened.
- Finish the latte. Froth the remaining milk if you like, then pour it into the base and stir gently. Add a light dusting of kinako if desired.
The milk used for mixing is part of the 240 ml total, not an extra addition. These proportions are a starting point: different powders and milk brands can change the strength and texture.
What Is Kinako?
Kinako (ใใชใ) is roasted soybean flour, often used with Japanese sweets such as mochi. Its toasted aroma complements hojichaโs roasted character.
For this recipe, choose plain kinako intended for eating as a topping or mixing into food. Check whether the package already contains sugar. Ordinary raw soy flour is not the same ingredient and should not be substituted directly into this quick drink.
Kinako is often described as nutty, but it is made from soybeans. Its flavor does not mean that it contains peanuts; always rely on the productโs ingredient and allergen labels.
What Does This Latte Taste Like?
Hojicha contributes toasted tea notes, while kinako adds a roasted soybean flavor and a slightly fuller texture. Milk softens the mixture, and a little sweetener can bring the flavors together. It is different from a chocolate mocha: the roasted character comes from tea and soybeans.
Both ingredients are powders, so the drink can have some fine texture and settling. It will not behave exactly like a syrup-based latte.
Watch Our Hojicha Kinako Latte Video
See the preparation in our Instagram reel, and follow the written measurements above for this version.
Open the video on Instagram if the embedded player does not load.
Tips for Better Mixing and Flavor
- For fewer clumps: Sift both powders and make a paste before adding the full amount of milk.
- If the texture is too powdery: Use less kinako next time and skip the extra dusting. More frothing will not make the powders dissolve completely.
- If the tea tastes faint: Try slightly less milk or increase the hojicha gradually. Adding more tea also increases the amount of caffeine.
- If the kinako dominates: Reduce it to ยฝ teaspoon while keeping the rest of the recipe the same.
- If the drink settles: Stir again before the next sip.
Can You Make It Iced?
Yes. Reserve about 60 ml (ยผ cup) from the measured milk and warm it to make the powder base. Mix in any sweetener, let the base cool briefly, then add the remaining cold milk and ice in a large glass. Stir thoroughly. Ice will dilute the drink as it melts, so adjust the milk quantity to your preference.
Choosing Hojicha Powder
This recipe uses ground roasted tea, rather than a tea bag or loose leaves. Our powder options include:
- Luna Matcha Aroma Rich โ Our organic hojicha powder.
- Marukyu Koyamaen Hojicha Powder A โ Unsweetened roasted tea powder for drinks and recipes.
- Marukyu Koyamaen Hojicha Powder B โ Another unsweetened option for milk-based drinks and desserts.
Use level measuring spoons; teaspoon weights vary between powders. Check the product page for availability and adjust the recipe when changing products.
For brewed hojicha from Marukyu Koyamaen or Hoshino Seichaen, explore our hojicha guide. Tea leaves and tea bags require steeping and are not direct substitutes in this powder-based recipe.
Frequently Asked Questions
Can I make this vegan?
Use plant-based milk and maple syrup or another suitable sweetener, and check the ingredient labels. The recipe still contains soy from kinako.
Is it caffeine-free?
No. Hojicha powder contains caffeine. The amount depends on the tea and serving size, and we do not have a verified caffeine figure for this finished drink.
Can I leave out the kinako?
Yes, but it becomes a plain hojicha latte. Follow our basic hot or iced hojicha latte recipe for that version.
Do I need a bamboo whisk?
No. A small whisk or handheld frother works. Use a roomy heat-safe vessel and keep the frother head submerged to avoid splashing warm milk.