In a saucepan, heat milk on medium-low heat with hojicha tea. (Put the loose tea in a tea bag if you want to make it easier to strain it out after the steep.)

Simmer for five minutes then turn off the heat. Let tea steep in milk for another five minutes off the heat. Strain out the tea leaves or discard the tea bag. 

Stir or whisk (if you want a bit of a froth) the white chocolate, honey, and vanilla extract into the hojicha milk until well combined.

Pour the hojicha white hot chocolate into two mugs and if you would like, top with toasted mini marshmallows.