Hojicha Mocha Recipe: Roasted Tea & Chocolate, Hot or Iced
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Hojicha mocha combines roasted Japanese tea, chocolate, and milk. This version uses hojicha powder instead of espresso for a creamy drink with toasted tea aromas and a chocolate finish. Make it warm and frothy or pour it over ice.
Start with the recipe below, then adjust the chocolate and milk so you can still taste the tea. Prefer a latte without chocolate? Try our basic hojicha latte recipe.
Jump to the recipe ยท Iced version ยท No-water version ยท Choose your powder
Hojicha Mocha Recipe
Makes: 1 serving ยท Total time: about 5 minutes
Ingredients
- 1 level teaspoon unsweetened hojicha powder, such as Luna Matcha Aroma Rich
- 60 ml (ยผ cup) hot water, approximately 175ยฐF / 80ยฐC
- 1 tablespoon chocolate sauce, plus an optional small drizzle
- 180 ml (ยพ cup) milk, dairy or plant-based; add more to taste
- Ice, for the iced version
Use a level measuring spoon. Powder weight varies, so a teaspoon is not a fixed gram measurement. Chocolate sauces also differ in sweetness and cocoa intensity; these proportions are a starting point for your preferred combination.
Hot Hojicha Mocha
- Sift the tea. Sift the hojicha powder into a small bowl or heat-safe jug.
- Whisk the base. Add a little of the measured hot water and mix into a smooth paste. Gradually whisk in the remaining water until evenly dispersed.
- Mix in chocolate. Stir the chocolate sauce into the warm tea base.
- Warm the milk. Gently heat the milk in a saucepan until hot but not boiling. Froth if desired, using a roomy heat-safe vessel to avoid splashes.
- Combine and taste. Pour the tea-chocolate mixture into a mug, add the milk, and stir. Finish with a small drizzle of chocolate sauce if you want a sweeter drink.
How to Make an Iced Hojicha Mocha
- Prepare the hojicha base with the measured hot water and stir in the chocolate sauce while it is warm.
- Let the mixture cool briefly.
- Add ice to a glass large enough for the drink, then pour in the cold milk.
- Add the hojicha-chocolate base and stir thoroughly before drinking. An optional drizzle inside the glass gives a chocolate swirl.
For a less diluted drink, avoid adding extra water and serve promptly after adding ice.
Watch Our Hojicha Mocha Video
Watch the mixing and pouring process in our Instagram reel. Use the written measurements above for this version.
Open the video on Instagram if the embedded player does not load.
No-Water Variation: Mix Directly with Warm Milk
For a milk-only version, use 1 level teaspoon hojicha powder, 1 tablespoon chocolate sauce, and 180โ240 ml (ยพโ1 cup) milk in total. Omit the water from the main recipe. This is the method from our โRoasty, Chocolatey Blissโ recipe.
- Warm the milk gently without boiling it.
- Sift the powder into a roomy heat-safe jug. Add a small splash from the measured milk and mix into a paste.
- Add more of the milk until you have used approximately 60 ml (ยผ cup), then stir in the chocolate sauce.
- Use a handheld frother with its head submerged to mix without splashing.
- Pour into a mug, add the remaining milk, and stir. The first ยผ cup is part of the total milk quantity, not an extra addition.
This changes both the texture and the serving volume compared with the water-based version. Adjust to taste. Sifting is especially helpful when mixing powder directly into milk.
Watch the Milk-Only Method
Open the milk-only recipe video on Instagram if the embedded player does not load.
Balance the Tea, Chocolate, and Milk
- Chocolate hides the tea: Try a little less chocolate sauce first. You can also reduce the milk or gradually increase the powder to taste.
- Too sweet: Use unsweetened milk and skip the extra drizzle. Add the sauce gradually.
- Too strong or drying: Add a splash of milk, or reduce the powder next time.
- Clumps: Sift first and mix the powder with warm water before adding milk.
- Settling: Ground tea disperses rather than dissolving completely. Stir again if particles settle.
To compare powders or milk brands, change one ingredient at a time. That makes it easier to identify the combination you enjoy.
Which Hojicha Powder Can I Use?
Use unsweetened hojicha powder for this recipe so you can control the chocolate and sweetness separately.
- Luna Matcha Aroma Rich โ Our organic hojicha powder for drinks and recipes.
- Marukyu Koyamaen Hojicha Powder A โ An unsweetened option for lattes and desserts.
- Marukyu Koyamaen Hojicha Powder B โ Another unsweetened powder for milk-based drinks and food preparation.
The same spoonful can produce a different result with a different powder. Adjust the recipe to taste and check each product page for current availability.
Luna Matcha also carries hojicha for steeping from Marukyu Koyamaen and Hoshino Seichaen. Those teas are options for a brewed cup, but leaves and tea bags are not direct substitutes for powder in these measurements. See our hojicha tea, powder, and recipe guide to compare formats.
Frequently Asked Questions
Does hojicha mocha contain coffee?
This recipe does not contain coffee or espresso. Here, โmochaโ describes the chocolate-and-milk combination with roasted tea.
Can I use cocoa powder instead of chocolate sauce?
Yes, but it is not a one-for-one substitution. Unsweetened cocoa adds chocolate flavor without the sugar and liquid in a sauce. Mix it with a little warm liquid first, then adjust sweetness and consistency separately.
Which milk works best?
Use the milk you enjoy. Dairy, oat, soy, and almond milk each change the drinkโs flavor and texture. If your milk is already sweetened, start with less chocolate sauce.
Is this drink caffeine-free?
No. Hojicha contains caffeine, and chocolate can contribute caffeine too. The total depends on the products and amounts used; this recipe does not have a verified caffeine value.
Do I need an espresso machine?
No. A sieve, a small bowl, and a whisk or handheld frother are enough. Warm the milk separately for the hot version.