About the Recipe
This hojicha dessert is inspired by the traditional Japanese flavors of roasted green tea. Hojicha is known for its nutty, caramel-like notes and naturally low caffeine, making it a soothing choice for afternoon or evening treats. This recipe combines plant-based milk and coconut cream with just a touch of sweetener and a gentle thickening from agar agar to create a light and creamy jelly-like pudding.
Unlike traditional gelatin desserts, agar agar is plant-based and sets beautifully into a firm but delicate texture. Each bite is infused with the deep, toasty flavor of hojicha, balanced by a creamy finish and a dollop of coconut whipped cream for extra decadence. This recipe is dairy-free, easy to make, and a great way to showcase one of the lesser-known green teas in a fun and unexpected way.
Ingredients
4 teabags hojicha tea
1 ½ cups unsweetened plant milk (oat, soy, almond, etc)
⅓ cup coconut cream (from can)
4 teaspoons honey or maple syrup
2 teaspoons agar agar powder
Topping: whipped cream (optional, use coconut-based for vegan)
Preparation
Warm the plant milk in a saucepan, but do not let it boil.
Remove from heat and steep the hojicha tea bags in the warm milk for 10 minutes. Then strain.
Return the infused milk to the stove on low heat. Add sweetener and coconut cream, stirring to combine.
Gradually sprinkle in the agar agar powder while stirring constantly until fully dissolved. Continue stirring over medium heat for 2–3 minutes until the mixture begins to thicken.
Pour into ramekins or small dishes and chill in the fridge for 2–3 hours until firm.
Serve with coconut whipped cream and enjoy!
