Quick Pecan Hojicha Latte (Thermomix)

Name: Quick Pecan Hojicha Latte (Thermomix)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: Makes 2 lattes
Cuisine: Japanese-inspired
Ingredients: 1/4 cup pecans; 3 tbsp brown sugar (packed); 1/2 cup water; Pinch of kosher salt; 1/2 tsp vanilla extract (optional); 2 cups milk (or oat milk); 2–3 tsp hojicha powder (or 2 hojicha tea bags); 1/4 tsp ground cinnamon (optional); A few chopped pecans; Pinch of cinnamon or flaky salt

Judah Newman

A fast, cozy hojicha latte with a toasted-pecan aroma and a gentle, nutty sweetness. The Thermomix does the heavy lifting: you’ll blitz a quick pecan syrup, warm and froth the milk, then whisk in hojicha for that roasted, tea-forward flavor (like a softer coffee). It’s smooth and mellow rather than tart, and it’s perfect for an afternoon pick-me-up or a dessert-y nightcap without alcohol.

Drink
Tea
Quick
Thermomix

17 min total · 5 min prep · 12 min cook

Makes 2 lattes

230 kcal · 7g protein · 28g carbs · 10g fat total

Thermomix · Fine-mesh strainer (optional)

Ingredients

Instructions

Make the quick pecan syrup (Thermomix)

Add pecans to the mixing bowl and chop 5 sec/speed 6, until finely chopped (not a paste).

Add brown sugar, water, and salt. Heat 6 min/212°F/speed 2, with the measuring cup in place. The syrup should look slightly thickened and smell toasty.

Add vanilla (if using) and mix 5 sec/speed 3.

For the smoothest latte, strain the syrup through a fine-mesh strainer, pressing on the solids. (Or leave it unstrained for more body.) Rinse the bowl.

Make the latte

Add milk to the clean mixing bowl. Heat 4–6 min/150°F/speed 2 (stop when it’s steaming and you see tiny bubbles around the edges, not boiling).

Add hojicha powder (and cinnamon if using). Mix 15 sec/speed 4.

Froth 20 sec/speed 8. Taste and sweeten with 1–2 tbsp of the pecan syrup per mug (more if you like it dessert-y). The latte should be lightly foamy and smell roasted and nutty.

Serve

Pour into two warm mugs. Top with chopped pecans and a pinch of cinnamon or flaky salt if you want.

If using tea bags instead of powder: heat the milk to 160°F, steep the bags 4 minutes in the bowl (no blades running), remove bags, then proceed with frothing.

Notes

Make-ahead: The pecan syrup keeps 1 week refrigerated. Rewarm briefly or shake before using. No hojicha powder? Use hojicha tea bags; the flavor will be lighter and less “toasty,” so steep a little longer or use an extra bag. Dairy-free: Oat milk froths nicely and matches hojicha’s roasted flavor. Texture: If you skip straining, you’ll get a slightly grainy, “praline” style latte; straining makes it café-smooth.