The banana matcha latte went viral for good reason — banana and Japanese tea is an underrated combination. The hojicha version is, if anything, even better. Where matcha adds brightness and a grassy edge, hojicha brings warmth and a toasty depth that complements banana's natural creaminess in a way that feels almost like banana bread in a glass.
This recipe uses homemade banana milk as the base, which sounds more effort than it is — one banana, milk, a blender, and 30 seconds. No added sweetener needed if your banana is ripe. Low caffeine, naturally thick, and genuinely satisfying. In Dubai's heat, this works beautifully over ice as an afternoon drink or a post-workout recovery.
Ingredients
- 2 tsp hojicha powder (Matcha Forest)
- 60 ml hot water (80–85°C)
- 1 ripe banana (the riper the better — brown spots are ideal)
- 200 ml oat milk or whole milk
- Ice
- Pinch of cinnamon (optional but recommended)
How to make
Make the banana milk. Cut the banana into coins and add to a blender with the milk. Blend for 20–30 seconds until completely smooth and slightly frothy. Taste — a ripe banana should make this sweet enough without any added sweetener. If you want it thinner, add more milk; if you want more banana flavor, add half a banana more.
1. Whisk the hojicha. Sift 2 tsp of hojicha powder into a small bowl. Add 60 ml of hot water at 80–85°C and whisk until smooth and lightly foamy. A handheld frother makes this very fast — 10–15 seconds is enough. The hojicha should be deep amber with no clumps.
2. Build the drink. Fill a tall glass with ice. Pour the banana milk over the ice, leaving about 2–3 cm of space at the top. Gently pour the hojicha over the back of a spoon onto the banana milk — it will sit as a distinct layer briefly before you stir. Serve with a dusting of cinnamon on top.
3. Stir and drink. Give the drink one slow stir to blend the hojicha through the banana milk, or leave it layered and stir as you go. Either way works. The flavor is roasted, creamy, and naturally sweet — nothing artificial, nothing complicated.
Tip
Freeze your banana first for the best texture. Blending a frozen banana with milk creates something thicker and colder than fresh — closer to a smoothie than a latte, which is excellent in summer. If you do use a frozen banana, reduce the ice slightly so the drink isn't too thick to drink through a straw.
Important
Use a genuinely ripe banana — not a green or just-yellow one. The flavor difference is significant. An underripe banana tastes starchy and doesn't blend as smoothly. Look for bananas with brown spots on the skin, which signal peak sweetness and the caramelized notes that pair best with hojicha's roasted character.
Which hojicha to use
For this recipe, you want a hojicha with clear toasted and caramel notes — something that can hold up against the sweetness and creaminess of the banana. Our Matcha Forest hojicha powder is sourced directly from Yanoen Tea House in Uji, Kyoto, and has the depth of flavor this recipe needs. A weak or flat hojicha will get lost in the banana milk; our powder comes through clearly and adds that distinctive roasted finish.
Variation
For a lighter, more drink-like version, strain the banana milk through a fine mesh sieve after blending — this removes the thicker banana pulp and leaves a smooth, pourable liquid with a clean banana flavor. Add a tablespoon of peanut butter or almond butter to the blender for a nuttier, more filling version that works well as a meal replacement on busy mornings.