Creamy Dalgona Hojicha Latte You Can Make at Home

Some drinks shout for attention. This one whispers and still steals the show.

A Dalgona Hojicha Latte is a whipped, cloud-like hojicha foam sitting on creamy milk. Think nutty. Toasty. Smooth. Comfort in a glass.

It went viral for the drama. It stuck around for the flavor.

Hojicha brings a cozy, roasted twist to the classic dalgona trend. Less buzz. More calm. Like a warm hug instead of a caffeine jolt.

If you love café drinks but crave something gentler, you’re in the right place!

What Is Hojicha?

Hojicha is a Japanese green tea, but it breaks all the usual green tea rules.

Instead of being bright green and grassy, it’s roasted over high heat, which turns the leaves a warm brown and completely changes the flavor. That roasting step is the magic trick.

It removes much of the bitterness you get from regular green tea and gives hojicha its signature toasted, nutty taste—think warm cereal, roasted nuts, and a hint of caramel.

Compared to matcha, which is bold, grassy, and intense, hojicha is calm and mellow. Compared to standard green tea, it’s smoother and far less sharp. The caffeine level is also much lower.

Most of it burns off during roasting, making hojicha gentler than matcha and nowhere near as punchy as coffee.

In other words, it’s the kind of drink you can enjoy without feeling like your heart is doing jumping jacks.

What Is Dalgona Foam?

Dalgona foam became famous almost overnight, thanks to its dramatic, fluffy top and that satisfying moment when a spoon sinks in.

It started as whipped coffee made with equal parts powder, sugar, and hot water, beaten until thick and glossy. The idea is simple but clever. Air is whipped into the mix, turning it from liquid to cloud.

That same method works beautifully with hojicha. Its roasted flavor loves a bit of sweetness, and whipping softens the edges even more. The result is a foam that’s light yet rich, creamy but not heavy.

Expect a smooth, velvety texture that slowly melts into the milk below. Taste-wise, it’s gently sweet with deep, toasty notes. Nothing sharp. Nothing bitter.

Just a cozy, whipped topping that feels indulgent without being over the top.

Why You’ll Love This Dalgona Hojicha Latte

Smooth, Creamy, and Lightly Sweet

This drink is all about balance. The whipped hojicha foam is soft and airy, while the milk underneath keeps things smooth and comforting.

Nothing fights for attention. The sweetness is gentle, not loud. It doesn’t coat your tongue or leave you reaching for water.

Lower Caffeine and Easy on the Stomach

If coffee sometimes hits you like a speeding train, this latte is a scenic route. Hojicha is naturally lower in caffeine, thanks to its roasting process.

That makes it easier on your nerves and kinder to your stomach. You get warmth and flavor without the jitters. A cozy drink you can enjoy any time of day, even when your body says, “Let’s not overdo it.”

A Café-Style Drink Made at Home

This is the kind of drink that looks fancy but behaves nicely. No long lines. No mystery syrups. Just a few simple steps and a little whisking.

The fluffy top, the clean layers, the slow melt into the milk—it all feels café-worthy. The best part? You made it yourself, in pajamas, with zero judgment.

Perfect Hot or Iced

Weather-proof drinks are the real MVPs. Serve it hot when you want something soothing and slow. Pour it over ice when you need a cool, creamy pick-me-up. The flavor holds up either way.

Cozy in winter. Refreshing in summer. Same great taste, different moods.

Ingredients You’ll Need

• Hojicha powder or strongly brewed hojicha
  This is the star of the show. Hojicha powder works best for a rich, whipped foam, but a very strong brew can work in a pinch. Expect a toasty, nutty base with zero bitterness.
• Sugar (or sweetener of choice)
  Sugar helps the foam whip up thick and fluffy. White sugar is the easiest, but honey, maple syrup, or sugar-free alternatives can be used with slight texture changes.
• Hot water
  Hot water dissolves the hojicha and sugar, making whipping possible. It also helps release the roasted flavor, so don’t skip the heat.
• Milk (dairy or plant-based)
  Milk creates the creamy base. Whole milk is rich and smooth, while oat, almond, or soy milk keeps it dairy-free and just as cozy.
• Ice (for the iced version)
  Optional, but highly recommended if you’re going cold. Ice keeps the layers crisp and refreshing without dulling the flavor.

Equipment Needed

• Mixing bowl or cup
  You’ll use this to whip the hojicha foam. A deeper cup helps prevent splashes when things start getting fluffy.
• Hand whisk, milk frother, or electric mixer
  Any of these will do the job. A frother is quick and easy, a whisk gives you an arm workout, and a mixer delivers clouds in minutes.
• Measuring spoons
  Keeping the ratios right matters here. Even small changes can affect how well the foam whips.
• Serving glass or mug
  Choose clear glass for that layered, café-style look, or a cozy mug if you’re going hot. Either way, it’s the final touch.

How to Make Dalgona Hojicha Foam (Step-by-Step)

1. Measure Everything First

Start by measuring your hojicha, sugar, and hot water. This step matters more than it looks. Dalgona foam loves balance. Too much liquid and it stays runny. Too little and it turns stubborn.

Use equal parts hojicha, sugar, and hot water for the best results. Once everything is in the bowl, give it a quick stir to dissolve the powder. Smooth now means fluffy later.

2. Whip Until It Transforms

Now comes the fun part. Grab your whisk, frother, or mixer and start whipping. At first, it will look thin and unimpressive. Don’t panic. Keep going.

After about one to three minutes, it thickens, lightens, and starts holding shape. A hand whisk takes longer, but it works. A frother or mixer speeds things up.

You’re adding air, little by little, until the mixture turns into a soft, creamy cloud.

3. Check for Soft, Glossy Peaks

The foam is ready when it looks pale, smooth, and slightly glossy. Lift your whisk. If the foam forms soft peaks that slowly fold back into themselves, you’re there.

It should sit proudly on a spoon without dripping. Think whipped cream, not soup. If it’s still loose, keep whipping. If it’s too stiff, add a tiny splash of water and relax it. The goal is light, airy, and spoonable.

How to Assemble the Latte

1. Prepare the Milk Base

Start with your milk. Warm it gently if you’re going hot, or keep it cold if you’re going iced. Don’t boil it. Warm and cozy is the goal, not lava.

Pour the milk into your glass or mug, leaving a little room at the top. This space matters. It gives the foam somewhere to land without spilling over the edge.

2. Hot vs. Iced Assembly

For a hot latte, use steamed or heated milk and spoon the hojicha foam right on top. Let the warmth slowly melt the foam into the drink. It’s soothing to watch and even better to sip.

For an iced version, fill your glass with ice first, then pour in cold milk. The ice keeps everything crisp and refreshing. Add the foam last so it stays fluffy and doesn’t sink right away.

3. Layer for That Café Look

Now comes the pretty part. Gently spoon the dalgona hojicha foam over the milk. Don’t rush it. Let it sit proudly on top like a soft hat. If you’re using a clear glass, you’ll see clean layers form on their own.

For extra flair, swirl the foam slightly or sprinkle a touch of hojicha powder on top. It’s a small detail, but it makes the drink feel special.

Tips for the Best Results

Choose the Right Hojicha Powder

Not all hojicha powders behave the same. Look for a finely ground powder made for drinks, not chunky tea leaves meant for brewing. Finer powder dissolves better and whips more smoothly.

A deep brown color usually means a richer, more roasted flavor. If it smells warm and nutty, you’re on the right track. If it smells grassy, keep shopping.

Adjust the Sweetness to Taste

Sweetness here is flexible. Start with the basic amount, then tweak it. Like things mild? Use less sugar. Prefer dessert-in-a-cup energy? Add a little more. Just remember, sugar helps the foam hold air.

If you swap in honey, maple syrup, or a sugar-free option, the foam may be softer. Still tasty. Just a little less dramatic.

Fix Runny or Over-Whipped Foam

If your foam won’t thicken, don’t throw in the towel. Keep whipping. Time and air usually fix the problem. If it’s still runny, you may need a touch more sugar or less liquid next time.

If you’ve gone too far and it looks stiff or grainy, add a tiny splash of hot water and gently mix. Foam is forgiving. Panic is optional.

Make It Extra Creamy

For a richer latte, choose whole milk or barista-style plant milk. Oat milk is a crowd favorite for a reason.

You can also warm the milk slightly, even for iced versions, before chilling it again. It sounds odd, but it boosts creaminess.

Flavor Variations & Customizations

Vanilla Dalgona Hojicha Latte

Vanilla and hojicha get along like old friends. Add a few drops of vanilla extract to the foam or the milk base. Nothing fancy. Just enough to soften the roasted notes and add a gentle warmth.

The result tastes smoother and slightly dessert-like, without stealing the spotlight from the hojicha.

Honey-Sweetened Version

Swap sugar for honey if you want a more natural sweetness. Honey pairs beautifully with hojicha’s toasted flavor. It adds depth and a subtle floral note.

Warm the honey slightly so it dissolves easily before whipping. The foam may be a bit softer, but the flavor payoff is worth it.

Oat Milk or Almond Milk Version

Plant milks work wonderfully here. Oat milk makes the latte extra creamy and slightly sweet, even without added sugar.

Almond milk keeps things lighter and adds a faint nutty note that echoes the hojicha. Use barista-style versions if possible. They foam better and give that café-style finish.

Sugar-Free Option

Yes, you can go sugar-free. Use a granulated sugar substitute that’s made for baking and whipping. Liquid sweeteners don’t always hold air well.

The foam may be less fluffy, but the taste stays cozy and balanced. Same comfort. Less sugar. No regrets.

Serving Suggestions

Best time of day to enjoy it

This latte shines when you want comfort without the caffeine crash. Morning, afternoon, or early evening all work.

It’s especially perfect for slow mornings, cozy breaks, or that quiet moment when the day finally exhales.

Snacks or desserts that pair well

Keep it simple and gentle. Butter cookies, shortbread, biscotti, or a slice of banana bread pair beautifully with hojicha’s roasted notes. Light pastries work best. Let the drink lead, not compete.

Presentation ideas for photos

Clear glasses are your best friend. They show off the layers and make the foam look extra dreamy. Sprinkle a pinch of hojicha powder on top or add a small spoon on the side for that café touch.

Natural light helps. So does a calm background. Less clutter. More cozy.

Final Words

This dalgona hojicha latte is proof that cozy doesn’t have to be complicated. A few ingredients. A little whisking. Big comfort.

Make it your own. Sweeter, lighter, dairy-free, iced, or steaming hot—there’s no wrong turn here.

If you try it, don’t be shy. Snap a photo, share your twist, and let your cup do the talking!

FAQs

Does hojicha contain caffeine?

Yes, but very little. Hojicha is roasted, which reduces most of the caffeine. It’s much lower than matcha and far gentler than coffee, making it a good choice for afternoons or evenings.

Can I make this without sugar?

You can. Use a granulated sugar substitute that’s designed for whipping. Keep in mind the foam may be softer, but the flavor will still be smooth and cozy.

Can I use hojicha tea bags instead of powder?

Yes, with a small adjustment. Brew the tea very strong using minimal water, then use it in place of the powder and hot water. The foam won’t be as thick, but it still works.

Is this latte vegan?

Absolutely. Use plant-based milk like oat, almond, or soy. Pair it with a vegan-friendly sweetener, and you’re good to go.

Can I make it ahead of time?

You can prepare the hojicha foam a few hours in advance and store it in the fridge. Give it a quick stir before using. For the best texture and flavor, assemble the latte fresh.