How to Make a Hojicha Espresso Martini at Home (The 2026 Cocktail You Need to Try)

If matcha had its moment, hojicha is here for the encore. This roasted Japanese green tea is quickly becoming the most talked-about ingredient in cocktail culture for 2026, and for good reason. Where matcha is bright and grassy, hojicha brings warm, toasty, almost caramel-like depth that pairs beautifully with espresso martini ingredients.

The best part? Once you have your hojicha syrup ready, you can shake one up at home in under five minutes, and it looks absolutely stunning with a dried citrus garnish floating on top.

What Is Hojicha (And Why Is It Everywhere Right Now)?

Hojicha is a Japanese green tea that has been roasted at high temperatures, giving it a distinctive reddish-brown colour and a smooth, nutty flavour with hints of caramel and toasted grain. Unlike matcha, it is low in caffeine and has almost no bitterness, which makes it perfect for mixing into cocktails.

Search interest in hojicha has surged since 2025, and beverage directors at top bars are calling it one of the defining cocktail ingredients of 2026. TikTok and Instagram are flooded with hojicha latte content, and now the cocktail world is catching up.

Hojicha Espresso Martini Recipe

What You Will Need

• 45ml vodka
• 30ml coffee liqueur (Kahlúa or Mr Black)
• 30ml freshly brewed espresso, cooled
• 15ml hojicha syrup (recipe below)
• Ice
• Dried orange wheel for garnish

How to Make Hojicha Syrup

1. Combine 1 cup of water and 1 cup of sugar in a small saucepan over medium heat
2. Stir until the sugar dissolves completely
3. Add 2 tablespoons of loose-leaf hojicha tea
4. Simmer on low for 5 minutes, then remove from heat
5. Let it steep for another 10 minutes, then strain through a fine mesh sieve
6. Store in a sealed jar in the fridge for up to 2 weeks

Method

1. Add vodka, coffee liqueur, espresso, and hojicha syrup to a cocktail shaker
2. Fill with ice and shake vigorously for 15 seconds until the outside of the shaker frosts
3. Double strain into a chilled coupe or martini glass
4. Float a dried orange wheel on top for a warm, citrus-forward garnish

The hojicha syrup adds a layer of toasty sweetness that rounds out the espresso's bitterness without overpowering it. The dried orange wheel is not just decoration here. As it sits on the warm surface of the drink, the concentrated citrus oils release slowly, adding a subtle aroma that complements hojicha's natural caramel and citrus notes.

Why Dried Citrus Works So Well with Hojicha

Hojicha's flavour profile naturally leans into warm, roasted citrus territory. A dehydrated lemon slice or orange wheel does more than look pretty in the glass. The dehydration process concentrates the fruit's essential oils, which means each slice delivers more aroma and flavour than a fresh cut.

This is exactly why top bars are moving toward dried garnishes over fresh. They last longer, they deliver more concentrated flavour, and they look incredible in photos.

Variations to Try

Hojicha Gin Cocktail

Swap the vodka and coffee liqueur for 60ml of a botanical gin. Add 30ml of hojicha syrup, 15ml of fresh lemon juice, and shake with ice. Strain into a rocks glass over a large ice cube and garnish with a dried lemon wheel and a sprig of rosemary.

Hojicha Old Fashioned

Muddle a sugar cube with 2 dashes of Angostura bitters. Add 60ml of bourbon and 15ml of hojicha syrup. Stir with ice for 30 seconds and strain into a rocks glass over a large ice cube. Garnish with a dried orange wheel.

Iced Hojicha Highball (Non-Alcoholic)

Brew 200ml of hojicha tea and let it cool. Pour over ice in a tall glass, add 30ml of hojicha syrup and top with sparkling water. Garnish with a dried lime slice for a refreshing zero-proof serve.

Styling Tips for Social Media

Hojicha cocktails photograph beautifully because of the warm amber and brown tones in the drink. To make your photos pop:

• Use a light or marble surface to contrast the dark tones of the drink
• Float a dried orange or lemon wheel on top for colour contrast
• Add a small edible dried flower next to the citrus garnish for a Japanese-inspired aesthetic
• Shoot from a slight angle to capture the espresso foam layer

Where to Find Quality Dried Garnishes

For the best results, use properly dehydrated fruit that has been sliced evenly and dried at low temperatures to preserve colour and flavour. Cocktail Candy's dried fruit range includes orange, lemon, lime, and grapefruit wheels that are specifically prepared for cocktail use, meaning they hold their shape in the glass and release flavour slowly as you sip.

Ready to Try It?

Hojicha is not just a passing fad. Its low caffeine, smooth flavour, and beautiful colour make it one of the most versatile cocktail ingredients to emerge in years. Whether you are making an espresso martini for a dinner party or a simple gin highball for a quiet evening, hojicha adds a layer of warmth and sophistication that is hard to beat.

Pair it with quality dried citrus garnishes and you have a drink that tastes as good as it looks. Shop the full dried citrus range and find your perfect garnish.

Keep reading:

• 10 Great Cocktails to Garnish with Dehydrated Limes
• The Best Gin Cocktail Recipes for Every Season
• Dehydrated Oranges: Innovative Uses and Health Benefits