As the weather cools down and we start craving all things pumpkin spice, here's a way to satisfy that Starbucks pumpkin spice latte craving—without the coffee! Our Pumpkin Spice Hojicha Latte combines the roasted, nutty flavor of Hojicha with warm fall spices, creating a cozy drink that’s both soothing and satisfying. The earthy depth of Hojicha pairs perfectly with the sweet and spicy notes of homemade pumpkin spice syrup, offering a delightful twist on the traditional pumpkin spice latte! 

Ingredients:

• 2 tsp organic Japanese Hojicha powder
• 60ml warm filtered water (80°C / 176°F)
• 1 cup oat milk (or plant-based milk of choice: almond, coconut, soy, etc.)
• 2 tbsp homemade pumpkin spice syrup (recipe below)
• Optional: Whipped cream and ground cinnamon or pumpkin spice for garnish

Instructions:

1. Prepare the Hojicha base:
1. Heat 60ml of filtered water to 80°C / 176°F.
2. Sift 2 teaspoons of Hojicha powder into a small bowl to prevent clumps.
3. Add 30ml of warm water to the Hojicha powder and whisk in circular motions until a smooth paste forms.
4. Pour in the remaining 30ml of warm water and whisk to combine the mixture.
2. Froth the milk:
1. If you have an electric milk frother: Froth 1 cup of your preferred milk using the frother at a warm-to-hot setting. If your frother doesn’t heat the milk, warm it separately in a pot before frothing.
2. If you do not have an electric milk frother: Heat 1 cup of your preferred milk in a pot until warm (but not boiling). Pour it into a bowl and use a hand whisk to froth the milk.
3. Combine: Pour the Hojicha mixture and 2 tablespoons of pumpkin spice syrup into your favorite mug, then top with the frothed milk. Stir gently.
4. Add the finishing touches: Top with whipped cream and sprinkle with cinnamon or pumpkin spice for extra flavor.
5. Enjoy: Sip and savor the perfect balance of roasted Hojicha and cozy fall spices.

Additional Recipe: Homemade Pumpkin Spice Syrup

Why settle for store-bought when you can whip up your own pumpkin spice syrup at home? Making your own syrup means using fresh ingredients, controlling the sweetness, and avoiding artificial additives. This homemade version is not only tastier but also healthier—using real pumpkin purée and whole spices to give you an authentic fall flavor. Plus, it pairs beautifully with Hojicha, adding a warm, cozy depth to your lattes. Best of all, it’s easy to make and can be stored in the fridge for up to two weeks!

Ingredients:

• 1½ cups water
• 1 cup white sugar
• ½ cup brown sugar
• 5 cinnamon sticks
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• 4 heaping tablespoons pumpkin purée

Instructions:

1. Mix ingredients: In a pot, combine all the ingredients and stir over medium heat.
2. Simmer: Continue cooking over low to medium heat for 8 minutes.
3. Strain: Strain the syrup through a fine mesh strainer to remove the solids.
4. Store: Transfer the syrup to a jar and store it in the refrigerator for up to two weeks!