Chestnut Hojicha Cream Latte

Published January 23, 2026

Trends Nutty creams, Roasted warmth, Hojicha, Winter layers, Creamy nuts, Hot

Skill Level 3/5

Serve Hot

Ingredients

Chestnut Cream Base	200 ml
Milk	180 ml
Chestnut Paste	20 g
Vanilla Sugar	10 g
Hot Whisked Hojicha (Made with Yūzen Hojicha Powder)	40 ml
Whipped Cream Top	60 ml
Heavy Cream	50 ml
Chestnut Syrup	10 ml
Yūzen Hojicha Powder	4 g
Hot Water (80–90°C)	30 g

Tools

To-Do List

For the hot whisked hojicha (1 portion):

1. Sift 4g of hojicha into your chawan

2. Add 10-15g of water to the chawan

3. Whisk and incorporate water until a clumpless, smooth paste is formed

4. Add remaining water (Total Volume = 30g)

5. Whisk using the 30–20–10 method:

* 30 sec vigorous “M” or “W” motions, whisk touching the chawan

* 20 sec slow W motions, whisk between the chawan and matcha surface

* 10 sec gentle surface taps for microfoam

6. Tap the chawan firmly on a flat surface

For the drink:

1. Heat chestnut cream base

2. Whip the top

3. Pour base into mug

4. Add hot whisked hojicha

5. Finish with whipped cream top