Hojicha Latte

Hojicha is a roasted Japanese green tea so it tastes very different from other Japanese green teas that you may be more familiar with, like sencha, genmaicha, or even matcha. Other Japanese green teas are steamed, so the roasting gives it a different flavour profile. Hojicha is often made with bancha, sencha, or kukicha (twigs and stems from the tea plant itself) and the roasting method provides a less astringent steeped tea, which makes it more favoured by children.

This recipe is fairly similar to my Iced Hojicha Latte recipe that I shared back in August of this year, but the seasons have changed and so have my desire to drink an iced latte drink when it’s cold and grey outside. Hojicha Latte does use the same vanilla simple syrup recipe – mostly because a simple syrup is my favourite way of getting a nice liquid sweetener into my lattes.

Hojicha Latte – serves 1

1 tablespoon Vanilla Simple Syrup (see recipe below)
3 teaspoons Hojicha (I used this one)
450ml cup hot water (175°F/79°C)
125ml frothed, heated milk (dairy or dairy-free alternative)

I am using a 600ml double-walled latte mug for this drink! If you’re using a different sized cup, aim for two-thirds of the cup of tea and one-third for the frothed milk.

Steep the Hojicha in your cup using hot water (175°F/79°C) water for 2 minutes, then remove tea leaves.
Stir in Vanilla Simple Syrup
Froth milk in a microwave-safe container (use a handheld milk frother or the mason jar method)
Heat milk in microwave in 30s increments, or until milk is to the temperature of your liking
Pour milk into your cup, spoon the froth over the top

Vanilla Simple Syrup Recipe

1 cup water*
1 cup sugar*
2 tsp vanilla extract

* You can make more or less Vanilla Simple Syrup depending on your Hojicha Latte needs. I used pure vanilla extract and organic cane sugar for my Vanilla Simple Syrup in this recipe. The basis of a Simple Syrup is to use a 1:1 ratio of sugar to water.

Combine sugar and water in a saucepan, and place over medium heat.
Stir until the sugar is fully dissolved.
Allow syrup to simmer for 1-2 minutes.
Add vanilla extract.
Remove from heat and allow to cool.
Pour Vanilla Simple Syrup into a jar or bottle and refrigerate.

The Vanilla Simple Syrup will keep for at least 2 weeks in the fridge – don’t forget to label with the date!

If you make this Hojicha Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Pumpkin Spice Chai Latte

September is always the start of the #PSL season- Pumpkin Spice Chai Latte.

While I know a lot of people who enjoy a good PSL, I happen to be a non-coffee drinker (of course) and I want to enjoy the pumpkin spice lifestyle as well! But what’s to stop a tea lover from making it a tea-based Pumpkin Spice Latte? From a blend of pumpkin pie spices to real pumpkin puree and topped off with whipped cream, this recipe for a Pumpkin Spice Chai Latte is decadent treat, and sure to make for a cozy mug of tea on a cool autumn evening.

Pumpkin Spice Chai Latte – Serves 2

Pumpkin Spice Mix¹
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
½ tablespoon ground cardamom

¹ Use the mix in the Pumpkin Spice Chai Latte, and in other pumpkin spice recipes!

4 tablespoons canned pumpkin puree²
1 tablespoon Pumpkin Spice Mix
1 tablespoon brown sugar
2½ cups milk (dairy or dairy-free – I used unsweetened soy milk!)
3 teaspoons black tea (or 3 tea bags)
1 teaspoon vanilla extract

² Make sure you find canned puree pumpkin, not canned pumpkin pie filling (canned pumpkin pie filling often comes premixed with spices, and you’ll be adding in your own spice mix).

³ I highly recommend choosing a black that that either comes with spices already included (e.g. a “chai spiced” tea) or a plain unflavoured black tea – since you’re already going to be mixing it with (pumpkin) spices.

Garnishes – Optional
Whipped cream (canned or freshly whip) or whipped coconut cream
Cinnamon (ground or stick)
Nutmeg (ground)

Prepare Pumpkin Spice Mix
Mix all ingredients together.
Store in air-tight glass container.

Pumpkin Spice Chai Latte
In a saucepan on medium heat:
Mix together Pumpkin Spice Mix, canned pumpkin puree, and brown sugar.
Add milk, continue to stir.
Add black tea and allow it to reach a boil.


Turn down the heat to low and allow the Pumpkin Spice Chai Latte to simmer for 5 minutes, then remove from heat.
Stir in vanilla extract.
Using a strainer, pour the Pumpkin Spice Chai Latte into 2 cups.
Top with optional garnish (I like whipped cream with or without a dusting of ground cinnamon).

If you make this Pumpkin Spice Chai Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Rose Matcha Latte

I recently tried a rose matcha latte at a cafe and it tasted like drinking perfume (and I don’t like drinking perfume, or potpourri…). But I was really intrigued by the idea of a rose matcha latte that didn’t taste like a dried bouquet so I set off on determining the right ratios of rose to everything else in order to get the flavour profile balanced, so I hope you enjoy trying out my Rose Matcha Recipe!

Bonus fun fact! Today (August 22nd) is One More Steep’s birthday! I’ve been posting reviews and recipes since 2015. To date, I have written 336 reviews, and this is my fifth recipe!

Rose Matcha Latte Recipe

1 tablespoon matcha
100mL water
1-2 tsp Rose Simple Syrup (see recipe below)
250-300mL milk (or dairy-free alternative), frothed
1-2 crushed petals from rose buds.

Sift the matcha into your bowl (or blender bottle if you’re using that).
Whisk with the heated water, and then pour into a cup.
Stir in the Rose Simple Syrup.
Froth milk – use your milk frother or (my personal favourite method) shake up a mason jar.
Pour milk into the cup of tea, spoon foam over the top.
Sprinkle crushed rose petals over top.
And enjoy!

Rose Simple Syrup Recipe

1 cup sugar*
1 cup water*
1 Tbsp dried organic rose buds

* You can make more or less simple syrup depending on how often you want to have a Rose Matcha Latte, as long as you use equal parts water and sugar. You will want a clean jar/bottle on hand to store the Rose Simple Syrup.

Combine sugar and water into a saucepan and place over medium heat.
Stir until the sugar is fully dissolved.
Allow syrup to simmer for 1-2 minutes.
Add rose buds, stir, allow to simmer for an additional 2 minutes.
Remove from heat.
Once cooled, strain/remove rose buds
Pour Rose Simple Syrup into a jar or bottle and refrigerate.
The Rose Simple Syrup will keep for at least 2 weeks in the fridge – don’t forget to label it with the date!

If you make this Rose Matcha Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!