Save It My first hojicha milkshake happened by accident on a humid afternoon when I was craving something cold but felt too uninspired by plain iced coffee. I'd recently bought hojicha powder from a Japanese market and decided to experiment, whisking it into vanilla ice cream with milk and a blender. The moment I took that first sip, something clicked—the toasty, almost nutty warmth of the roasted tea balanced perfectly with the creamy sweetness, and suddenly I understood why this humble drink has been a comfort favorite in Japan for so long.
I made this for my friend who'd just moved into a tiny apartment across town, and we sat on her bare kitchen floor with our milkshakes, talking about everything we'd miss about our old neighborhood. She took one sip and immediately asked for the recipe, saying it tasted like the tea lattes she'd had in Tokyo years ago. Now whenever we meet up, that's what she requests—not because it's complicated, but because somehow it turned into our thing.
Ingredients
- Vanilla ice cream: Two cups might seem like a lot, but it's what gives this drink its luxurious, almost creamy texture that water-thin milkshakes lack—cheap vanilla works just fine here since the hojicha is the star.
- Whole milk: This keeps the drink pourable and prevents it from being too thick, though oat or almond milk works beautifully if you need dairy-free; I've found oat milk creates the creamiest result.
- Hojicha powder: This is non-negotiable for authentic flavor—it's roasted green tea with a toasty, almost coffee-like depth that makes the whole drink special.
- Whipped cream: A cloud of whipped cream on top isn't just decoration; it adds a cooling contrast to the warm hojicha flavor.
- Crushed roasted nuts: A sprinkle of crushed nuts adds textural contrast and a subtle earthiness that echoes the roasted tea.
Instructions
- Combine everything in the blender:
- Pour your ice cream, milk, and hojicha powder directly into the blender—I like to add the powder first so it doesn't clump. Don't worry about measuring perfectly; this drink is forgiving.
- Blend until smooth:
- Run the blender on medium-high until you have a completely smooth, creamy mixture with no visible powder specks. This usually takes about thirty seconds to a minute, depending on your blender's power.
- Pour into chilled glasses:
- Working quickly so the shake stays cold, pour into glasses you've chilled in the freezer if you have time. The contrast of cold glass against the cool shake is genuinely satisfying.
- Garnish and serve:
- Top with a dollop of whipped cream, a light dusting of hojicha powder, and crushed nuts if you're using them. Serve immediately with a straw so you get that lovely moment of all the flavors hitting at once.
Save It There's something almost meditative about how quickly this drink comes together, and I think that's part of why it's become my go-to for offering guests something unexpected. It feels thoughtful without demanding your entire afternoon in the kitchen, and somehow it always sparks conversations about tea, about Japan, about simple pleasures.
Flavor Adjustments That Matter
The beauty of this milkshake is that you're not locked into one flavor profile—I've learned through experimentation that even a quarter teaspoon more hojicha powder creates a noticeably deeper, almost coffee-adjacent taste, while cutting back gives you a gentler, creamier vanilla-forward drink. If you want more tea flavor without adding powder, try reducing the milk by a quarter cup instead, which concentrates everything naturally. Some people add a splash of honey or a touch of vanilla extract, which isn't traditional but does create a different kind of comfort.
Why Hojicha Instead of Regular Green Tea
Regular green tea can taste grassy or sharp in a milkshake, but hojicha's roasting process mellows it into something warm and almost chocolatey—it's like the difference between a bright sunny day and golden hour. The roasting actually reduces the caffeine content, so you get all the comfort without the jolt, making it perfect even for evenings or for people who are sensitive to caffeine. It pairs with vanilla in a way that feels almost inevitable once you've experienced it.
Making It Your Own
While the classic version is perfect on its own, I've watched people transform this into something entirely personal based on what they have on hand. One friend adds a pinch of salt to enhance the toastiness, another swears by a tiny splash of maple syrup, and someone once mixed in a teaspoon of instant espresso powder for a unexpected twist. The core of vanilla, milk, and hojicha is strong enough that it welcomes experimentation.
- Try adding half a teaspoon of matcha powder alongside the hojicha for a more complex, layered tea flavor.
- A sprinkle of black sesame seeds on top adds nutty depth that echoes the roasted tea beautifully.
- If you're feeling adventurous, a tiny pinch of cardamom or cinnamon can warm things up without overpowering the hojicha.
Save It This milkshake has become my answer to when someone stops by unexpectedly and I want to offer them something that feels both comforting and a little bit special. It's proof that the simplest recipes, made with intention, can become something memorable.
Recipe FAQs
- → What does Hojicha taste like?
Hojicha has a distinctive roasted, toasty flavor with earthy undertones and mild sweetness. Unlike other green teas, it's low in caffeine and has a warm, comforting profile that pairs beautifully with creamy ingredients like ice cream and milk.
- → Can I make this dairy-free?
Absolutely! Simply substitute the vanilla ice cream with your favorite dairy-free alternative and use plant-based milk such as almond, oat, or coconut milk. The result is just as creamy and delicious.
- → How strong should the Hojicha flavor be?
Start with 2 tablespoons of Hojicha powder for a balanced flavor. If you prefer a more pronounced tea taste, gradually increase to 3 tablespoons. The roasted flavor should complement the sweetness without becoming overpowering.
- → Do I need a special blender?
Any standard blender works perfectly for this milkshake. The key is blending long enough to fully incorporate the Hojicha powder and achieve a smooth, creamy texture without ice crystals.
- → Can I prepare this in advance?
Hojicha milkshakes are best served immediately while cold and frothy. However, you can prep the ingredients ahead of time by measuring out the powder and having your ice cream ready. Blend just before serving for optimal texture.
- → What toppings work best?
Whipped cream adds extra richness, while a dusting of Hojicha powder enhances the tea flavor and visual appeal. Crushed roasted nuts like almonds or pecans provide a lovely crunch and complement the roasted notes.