• Gather all the ingredients. I used hojicha powder from Hojicha Co. here. If you‘d like to make hojicha powder from scratch, see the instructions at the end of the recipe. To make a Dirty Hojicha Latte, make a double shot of espresso.
  

To Prepare the Hojicha Mixture

• Into a bowl with a pouring spout (I use a matcha bowl called a katakuchi), add 1½ tsp hojicha (roasted green tea) powder. If you want to sweeten your beverage, add ½ tsp sugar (optional; I don‘t add it). Tip: If you‘re using a regular whisk instead of a bamboo whisk, I recommend sifting the hojicha powder into a cup using a fine-mesh strainer. Fine powders become lumpy once you add hot water.
  
• Add 2 Tbsp hot water. Why hot water? Hojicha powder does not mix well into cool/cold water. With a bamboo whisk (chasen) or flat whisk, mix the tea powder and hot water briskly back and forth, drawing a letter W. Mix until no lumps remain, about 20 seconds. The hojicha mixture should be smooth and a little foamy. If it‘s not fluid, you can add a tiny bit of water (a teaspoon at a time) until it‘s a pourable consistency. Tip: Use as little water as required to make a fluid suspension that you can pour into a cup. We want to keep a rich, concentrated flavor by limiting the amount of water we use.
  

To Steam and Froth the Milk

• With a Handheld Milk Frother: Heat ¾ cup milk in the microwave or a pot on the stove until warm, about 140ºF or 65ºC. Then, with a handheld milk frother, froth the milk until foamy, about 10–15 seconds. If you don‘t have a frother, skip this step.
  
• With an Espresso Machine with a Steaming Wand: Start with ¾ cup milk. Learn to steam milk by following this video tutorial by a World Champion latte artist. For this recipe, Mr. JOC used the auto-steaming function.
  

To Make the Hojicha Latte

• Pour the tea mixture into the cup. 
  
• Pour the steamed milk into the center of the hojicha mixture, ending with light foam. Sprinkle additional hojicha powder on top using the fine-mesh strainer. Serve hot and enjoy!
  

To Make the Dirty Hojicha Latte

• Pour the hojicha mixture into the cup and add 2 shots espresso.
  
• Pour the steamed milk into the center of the hojicha mixture, ending with light foam. Sprinkle additional hojicha powder on top using the fine-mesh strainer. Serve hot and enjoy!
  

To Make Hojicha Powder (optional)

• To make hojicha powder from scratch, weigh 1 oz or 30 g of hojicha leaves. I used hojicha from Ippodo Tea, which measures roughly ¾ cup (12 Tbsp) per 30 g; however, every brand of hojicha is different, so please weigh your tea. Next, add the tea leaves to a small-capacity food processor or spice/coffee grinder. I used the Nutribullet here.
  
• Cover firmly with the lid and begin processing.
  
• Grind the tea leaves for 3 minutes, without stopping, until the leaves turn into powder.
  
• Tap the carafe on the counter a few times to release any powder attached to the lid. Then, remove the lid. The texture of the tea will resemble a fine grind size.
  
• To make it superfine to use in a beverage, further grind the hojicha powder by hand. Add 1 Tbsp of tea powder to a mortar and grind it with a pestle until it‘s ultrafine. Transfer to a container. Continue hand-grinding the remaining powder, 1 Tbsp at a time. You‘ll get about 5 Tbsp of superfine hojicha powder. Store the hojicha powder in an airtight container and keep it in a cool, dark place (or refrigerator if you live in a hot, humid environment) for up to a month.