Hojicha Horchata Recipe – Creamy, Smoky & Easy to Make

If you walked into my kitchen on any summer afternoon, you’d probably find the blender whirring, my daughter sneaking ice cubes, and Grandma humming her favorite ranchera. One day, as the heat made us all sluggish, I opened our pantry looking for inspiration and landed on two things: a jar of roasted hojicha and leftover horchata rice milk. That was the moment hojicha horchata was born in our house—by accident, like the best recipes often are.

I steeped the tea strong and stirred it into creamy, cinnamon-infused horchata. The result? Something magical. Earthy, nutty, slightly smoky, and gently sweet, this drink feels like a comforting hug in a glass. It instantly reminded me of Grandma’s toasted rice atole but with a Japanese twist. Hojicha horchata became our summer staple—perfect over ice, perfect with a snack, perfect for pausing.

Hojicha horchata isn’t just delicious—it’s also naturally low in caffeine, making it perfect for little ones, adults, and even Grandma, who’s become quite the fan. And unlike matcha, hojicha has a mild, roasted profile that blends beautifully with rice, almonds, and cinnamon. Whether you’re a tea lover or horchata enthusiast, this recipe brings out the best of both.

It’s one of those drinks that surprises people with how layered it is. Smooth, rich, and refreshingly different, it has that “Where has this been all my life?” factor. And it’s easy to make, too—right at home, no fancy café needed.

If you love trying new flavor combos like Mexican taco-inspired desserts or creamy Mexican fusion sweets like mini chocoflan, then hojicha horchata is going to be your next favorite recipe.

Let’s dive into what you’ll need to make this cozy, creative twist.

What You’ll Need to Make Hojicha Horchata at Home

The Key Players in Flavor and Texture

Crafting the perfect hojicha horchata starts with just a few thoughtfully chosen ingredients. First up is hojicha—choose either the loose-leaf version or hojicha powder. Both will give you that signature smoky-roasted flavor, but powder is faster if you’re short on time.

You’ll also need long-grain white rice, which provides the base of the horchata. For added creaminess, I like to toss in a handful of blanched almonds or cashews. Cinnamon sticks steeped during the soaking process add that nostalgic warmth, while a splash of vanilla rounds everything out.

Ingredients for hojicha horchata
Simple pantry ingredients for this creamy tea fusion

Here’s a quick list to guide your shopping:

  • ¾ cup uncooked long-grain rice
  • 2 tablespoons hojicha (powder or loose leaf)
  • ¼ cup almonds (or cashews)
  • 1 cinnamon stick
  • 4 cups water
  • 1½ cups milk (dairy or unsweetened almond milk)
  • 1 teaspoon vanilla extract
  • ¼ cup sugar or 2 tablespoons agave syrup (adjust to taste)

This combo gives you the balance of richness and brightness that makes hojicha horchata shine.

Ingredient Swaps and Add-ins

Don’t worry if you don’t have hojicha powder—brewing strong loose-leaf hojicha works just as well. Want a thicker drink? Swap water for oat milk during blending. For a twist, I sometimes add nutmeg or even maple syrup instead of sugar. Feeling bold? Stir in a little cold brew coffee for a caffeine lift.

When I’m serving this drink with dessert, I love pairing it with lighter treats like my easy vegan Carlota de Limón—the citrus and creamy flavors play beautifully with hojicha’s roasted notes.

Just like my Mangonada sorbet bars, this recipe is also flexible and can be easily customized based on what you have on hand.

How to Make Hojicha Horchata from Scratch

Step-by-Step Prep That’s Totally Doable

Making hojicha horchata at home is much simpler than it sounds. Most of the magic happens in the soaking and blending. Here’s exactly how I do it in my kitchen, usually with a little one tugging at my apron and Grandma double-checking my cinnamon ratio.

  1. Brew the Hojicha
    If you’re using loose-leaf hojicha, steep 2 tablespoons in 1 cup of hot water for 5–7 minutes. Strain and set aside. If you’re using powder, simply whisk it into hot water until smooth.
  2. Soak the Rice and Almonds
    Combine uncooked rice, almonds (or cashews), cinnamon stick, and 2 cups of warm water. Let soak for at least 4 hours or overnight. Warm water helps the grains soften and blend better.
  3. Blend Until Smooth
    Remove the cinnamon stick and blend the soaked mixture on high speed until smooth—this usually takes 1–2 minutes.
  4. Strain the Liquid
    Pour the mixture through a nut milk bag or fine mesh strainer into a pitcher. Strain twice if you prefer a super silky texture.
  5. Combine and Sweeten
    Stir in your brewed hojicha, milk of choice, vanilla extract, and sweetener. Adjust to taste, then chill for at least 30 minutes before serving.

Tips to Get It Creamy and Balanced

For extra richness, use oat milk or add more almonds to the blend. Want it sweeter? Use condensed milk instead of sugar for a dessert-like touch. And don’t skip straining—it’s the secret to getting that dreamy horchata texture.

Sometimes I make a double batch and serve it with easy mini chocoflan, especially when we have guests over. The combo feels gourmet but is totally doable for a busy weekday.

How to Serve, Customize, and Store Hojicha Horchata

Mason jars filled with hojicha horchata
Cool, creamy, and ready to sip

How to Serve & Savor Every Sip

Once your hojicha horchata is chilled and ready, it’s time to enjoy. I love pouring it into tall mason jars over crushed ice. A little sprinkle of cinnamon or a cinnamon stick as garnish makes it feel extra special—even if it’s just me and Grandma sipping on the porch.

This drink is smooth, slightly smoky, and subtly sweet, which makes it perfect alongside light and fruity treats. Try serving it with vegan Carlota de Limón for a refreshing summer duo, or enjoy it with a cookie or two after dinner. It’s also amazing as a non-caffeinated brunch drink—something I serve often when friends visit and I want to offer something unique but soothing.

Make Ahead and Flavor Twists

Hojicha horchata stores beautifully. Just transfer it to a sealed glass container and keep it in the fridge for up to four days. Always shake well before serving, especially if it’s been sitting—natural separation is normal.

Feeling creative? Turn it into a “dirty horchata” by adding a shot of espresso. Want something fruity? Blend in some mango purée or pineapple juice—it’ll remind you of my Mangonada Sorbet Bars with that tropical twist.

For a fall-inspired version, warm it on the stovetop and sprinkle in a dash of nutmeg or pumpkin spice. Serve hot in mugs for a cozy twist that tastes like a hug.

Whether you keep it classic or play with add-ins, hojicha horchata is one of those drinks that keeps you coming back. Every version still feels like home—with just a little extra flavor adventure.

FAQs About Hojicha and Hojicha Horchata

What is the flavor of hojicha?
Hojicha has a distinct roasted flavor that’s nutty, earthy, and subtly sweet. Unlike grassy green teas, it’s smooth and mellow with toasty notes that make it perfect for pairing with creamy ingredients like horchata.

Why is it called hojicha?
The name comes from Japanese: “hoji” means roasted and “cha” means tea. Hojicha is green tea that has been roasted over charcoal, giving it that signature smoky profile.

Is it okay to drink hojicha every day?
Yes! Hojicha is naturally low in caffeine—thanks to its roasting process—which makes it gentle on the stomach and suitable for daily sipping, even in the evening.

Is hojicha healthy for you?
Definitely. It’s rich in antioxidants and amino acids like L-theanine, which supports calm and focus. It also aids digestion and is a smart alternative to high-caffeine drinks.

Conclusion

Hojicha horchata is more than a refreshing drink—it’s a beautiful fusion of cultures and comfort. With just a handful of ingredients, you get a creamy, roasted, lightly spiced drink that’s as good on hot afternoons as it is on cozy nights. Whether you’re experimenting with new flavors or just looking for a caffeine-light treat, this recipe delivers on taste, tradition, and ease.

hojicha horchata
Cool, creamy,
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Iced hojicha horchata in a tall glass

Hojicha Horchata Recipe – Creamy, Smoky & Easy to Make

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  • Author: Clarice
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Drinks
  • Method: Blending
  • Cuisine: Japanese-Mexican Fusion
  • Diet: Vegetarian

Description

This hojicha horchata blends smoky roasted tea with creamy homemade horchata for a refreshing, comforting drink you can enjoy year-round.


Ingredients

Scale

¾ cup uncooked long-grain rice

¼ cup almonds (or cashews)

1 cinnamon stick

2 tablespoons hojicha (powder or loose leaf)

4 cups water

1½ cups milk (dairy or almond)

1 tsp vanilla extract

¼ cup sugar or 2 tbsp agave


Instructions

1. Brew hojicha in 1 cup hot water for 5–7 minutes; strain if using loose leaf.

2. Soak rice, almonds, and cinnamon stick in 2 cups warm water for 4 hours or overnight.

3. Remove cinnamon and blend mixture on high until smooth.

4. Strain liquid through nut milk bag or fine mesh twice for silkiness.

5. Add brewed hojicha, milk, vanilla, and sweetener to strained mixture.

6. Stir well, chill for at least 30 minutes, and shake before serving.


Notes

You can use hojicha powder instead of loose leaf for speed.

For thicker texture, increase almonds or use oat milk.

Store up to 4 days in the fridge; shake well before each use.


Nutrition

  • Serving Size: 1 cup
  • Calories: 110
  • Sugar: 8g
  • Sodium: 40mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

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