Hojicha is wonderful for drinking at all times of the year and any time of day, but it’s especially cozy for enjoying in the fall. In the best possible way, this tea reminds me of fallen leaves–woodsy, twiggy and earthy.
For both color and taste, there’s a good amount of pumpkin puree added to this latte. You can add more or less than the suggested amount of strongly brewed tea to adjust the thickness of the drink to your liking. As the recipe is written, this latte has the consistency of eggnog and makes a nice swap out for dessert.
Most of the time, coconut milk creamer is already sweet, so there is no need to add any additional sweetener here. The creamer is also fantastic for creating a fluffy froth as the topping.
Warm yourself through and through with a heart-warming Pumpkin Spice Hoji Latte this fall! The mix of freshly brewed tea, velvety pumpkin and autumn spices definitely hits the spot!
Makes 2 lattes.
|- 1 rounded Tbsp of Yamamotoyama’s Hojicha, loose-leaf|
|- 1 1/2 cups boiling water||- 1/2 cup pumpkin puree|
|- 1/2 cup coconut milk creamer||- 1/2 tsp vanilla|
|- 1/4 tsp pumpkin pie spice|
|- extra coconut milk creamer, for frothing|
1. Brew the tea with 1 1/2 cups of boiling water for 3 minutes. Strain the tea and set aside.
2. Combine all the ingredients, including the strained tea, in a small pot over low heat. Heat until the ingredients just come up to a simmer. Pour into cups and top with froth.