Hojicha Caramel Frappuccino

Perfectly sweet and refreshing, this frozen tea latte recipe is made with hojicha tea, a roasted tea from Japan, and dulce de leche.

Hojicha frappuccinos in cups with straws

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Hojicha Caramel Frappuccino

Starbuck’s introduced a Hojicha Cream Frappuccino a couple of years ago for a limited time but ONLY in Japan. I wasn’t going to fly over to Japan just for the drink (if only!) so I made my own delicious version that’s quick and easy thanks to a couple of shortcuts.

The key ingredient in hojicha caramel frappuccino is hojicha, a Japanese green tea. Most green teas that come from Japan are steamed but hojicha is unique in that it’s roasted. 

Because hojicha is roasted, the taste is nutty, toasty, and has notes of caramel.

The caramel brings me to the dulce de leche, which is a caramel-like spread that translates to “milk jam.” You can buy it in a can just like sweetened condensed milk.

What is Ground Hojicha?

Ground hojicha is a roasted green tea that has been made into a powder. Hojicha is a tea that only comes from Japan.

It’s great for recipes, like for this frappuccino, since you can add the flavor of hojicha without having to go through the steps of brewing the tea and waiting for it to cool. 

Using ground hojicha instead of regular hojicha tea leaves saves at least an hour on this recipe. It’s a HUGE shortcut.

Is There Caffeine in a Drink with Hojicha?

Yes. Hojicha is made from real tea leaves that contain caffeine. This recipe is made with ground hojicha so it has more caffeine than hojicha tea leaves steeped in hot water.

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Hojicha frappuccino ingredients

What I Used to Make This Hojicha Caramel Frappuccino

Whipped cream

How to Make a Hojicha Caramel Frappuccino

Make whipped cream.

Combine heavy cream and sugar to make the whipped cream. I use a handheld milk frother which makes it in seconds. 

I like a softer texture so I whip until it forms soft peaks. Set aside.

Hojicha frappuccino ingredients in a blender

Blend ingredients.

This literally takes seconds. In a blender add the ice, milk, ground hojicha, and dulce de leche. 

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Frozen Hojicha tea latte in a blender

Close lid securely, then turn on blender.

I use a Vitamix blender so I start on low, then turn it up to high. Stop once it thickens and you don’t hear the ice crunching. It usually takes about 5-10 seconds.

It should be nice and slushy.

Hojicha caramel frappuccino poured into a cup

Pour frozen hojicha drink into two cups.

Be careful when pouring since it can make a mess.

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Hojicha caramel frappuccino drink

Top with whipped cream and sifted ground hojicha.

Spoon on a couple of dollops of whipped cream to the top of each drink then sprinkle on some ground hojicha. (You can use a mesh strainer to sift if you want more of an even coating.)

Serve with a straw and drink immediately. 

Hojicha Caramel Frappuccino Tips

  • If you can’t find dulce de leche, you can substitute with sweetened condensed milk.
  • Use any milk of your choice for this drink. I’ve made it with oat milk and it was just as good!
  • Adding more ground hojicha doesn’t make the drink better. It just tastes a little too powdery if you add more than necessary, so I like to keep it to a teaspoon per serving.
 
 
 
Yield: Makes 2 servings

Hojicha Caramel Frappuccino

Hojicha Caramel Frappuccino

A frozen tea latte made with hojicha, a Japanese green tea.

Ingredients

Whipped cream

  • 1/3 cup heavy cream
  • 2 teaspoons white sugar

Instructions

  1. Make whipped cream.
    Combine heavy cream and sugar to make the whipped cream. I use a handheld milk frother which makes it in seconds. I like a softer texture so I whip until it forms soft peaks. Set aside.
  2. Blend ingredients.
    In a blender, add in the ice, milk, ground hojicha, and dulce de leche. Close lid securely, then turn on blender. Stop when the ice is slushy and finely crushed.
  3. Pour frozen hojicha drink into two cups.
  4. Top with whipped cream and sifted ground hojicha.
    Spoon on a couple of dollops of whipped cream to the top of each drink then sprinkle on some ground hojicha. (You can use a mesh strainer to sift if you want more of an even coating.)
    Serve with a straw and drink immediately. 

Notes

The whipped cream can be made 1-2 days ahead of time and kept in the refrigerator in an airtight container.

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