Yes, I know, hojicha again:p, but let me share with you another hojicha recipe. It’s easy, light, and simple — but really delicious — making it the perfect summer dessert. I think you’ll be surprised by the flavor of hojicha that fills your mouth.
Please bear with me for a little longer as I continue my hojicha journey;)
Hojicha Jelly
Total Time: About 3 hours (including 2–3 hours chilling time)
Difficulty: Easy
Yield: 2–3 servings
Ingredients
- 10g hojicha tea leaves
- 450ml water
- 30g sugar
- 5g powdered gelatin
- A little milk, fresh cream, ice cream (for serving), to taste
Instructions
- Pour 450ml of water into a saucepan and bring to a boil. Once boiling, add the hojicha leaves and simmer for 4–5 minutes.
- Strain the brewed hojicha through a tea strainer into a heatproof cup or bowl.
- Add the sugar and stir until dissolved. Let cool slightly.
- Add the powdered gelatin and stir well until fully dissolved, with no lumps. (I used a type of powdered gelatin that doesn’t need to be soaked beforehand — please check the instructions for the gelatin you’re using.)
- Pour into containers (I use this rectangular pan) and chill in the refrigerator until set.
I like my jelly soft and lightly set rather than firm, so I use a relatively high ratio of liquid to gelatin. Since the setting strength of gelatin can vary depending on the brand or where you live, please treat the gelatin amount as a guideline and adjust it to get the texture you like:)
Jut like with the Hojicha Latte recipe, the used hojicha leaves can be brewed a second time. Please don’t throw them away and enjoy them as a simple cup of hojicha.
For serving
I recommend enjoying it as is, topped with milk or fresh cream, or paired with ice cream.
Just so you know, and also as a note for myself, this is my personal ranking:)
1st place: As is
I like it best just as it is. I think this is the best way to enjoy the rich, toasty flavor of hojicha:)
2nd place: Milk
The subtle sweetness of the milk pairs perfectly with it. It’s a bit like a fancy version of hojicha latte;)
3rd place (tie): Fresh Cream & Ice Cream
Fresh cream: Fresh cream gives it a rich dessert flavor.
Ice cream: It’s definitely delicious, but I guess I was just a bit too generous with the amount of ice cream;p The ice cream flavor was too strong and overpowered the hojicha.
Extra!
I haven’t tried it yet (because I didn’t have any condensed milk at home), but I think sugar-free hojicha jelly with condensed milk would be delicious. I will try next time for sure:)
If you’d like to know more about hojicha, please check out my Myokoen post.
I hope you enjoyed the recipe!
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