Hojicha Dalgona Coffee
A twist on the popular frothy, whipped coffee!
If you’re on any kind of social media, then you’ve likely heard of dalgona coffee. It was a viral trend early on in these pandemic times, but being a classic Enneagram type 4 (The Individualist), I refused to jump on the bandwagon. Also, I’m not a coffee-drinker.
I never acquired the taste for the bitterness of coffee, plus, the caffeine makes me extremely anxious and jittery. But I do drink tea, and lots of it. Mostly Japanese and/or cold brewed teas, where the caffeine levels are much lower. You're probably already aware of my matcha obsession, but I’ve grown equally fond of its roasted cousin, hojicha.
Hojicha is a roasted green tea, naturally lower in caffeine due to the parts of the stems and leaves that are used. I was first introduced to this tea in Uji, Japan. The smoky, sweet aroma of the tea being freshly roasted in a steaming machine in front of one particular tea shop lured me in, much like how the fragrance of roasted beans sing to a coffee lover.
These similarities is what makes hojicha and coffee the perfect pairing - the hojicha helps mellow out the bitter notes of the coffee and makes this fluffy drink a real treat even for a non-coffee-lover like me!
If you’ve never tried hojicha, I recommend brewing a cup of Gojuko Hojicha from Ippodo Tea to enjoy before making this hojicha dalgona coffee. For this recipe, however, we’re using hojicha powder for a concentrated flavor so the subtle tea notes don’t get lost in the coffee.
Hojicha Dalgona Coffee
Note: Use a 16 oz. glass if adding ice
For the dalgona coffee: Please refer to this recipe as there are lots of great tips and tricks here, but basically the recipe is equal parts instant coffee (I used decaf), sugar, and hot water. I tripled the recipe to facilitate the frothing process, and so my husband and I could enjoy it for a few days.
For the hojicha:
1 1/2 teaspoons sifted hojicha powder [affiliate]
1/2 cup (4 oz.) filtered water, heated to 190 degrees F.
Other ingredients:
3/4 cup (6 oz.) milk of choice, I used oat milk (Califia’s oat milk barista blend is my current fave)
Ice, optional
Directions:
In a small bowl, whip up the dalgona coffee using this recipe. Set aside.
Then, brew the tea by whisking the sifted hojicha powder into hot water. Set aside.
Pour the milk into a glass with ice (if using). Then, pour in the hojicha. Spoon in the dalgona coffee to taste. Be sure to stir it all up before enjoying!