These Hojicha Espresso Cookies feature the flavours of roasted green tea and cofffee in one package. Pair with a hojicha latte for the perfect afternoon tea break.
Disclosure: This post is sponsored by Hojicha Co. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
If you've never had tea with coffee, it might sound like a strange concept, but it's really not.
There's a drink in Hong Kong named "yuan yang," which is a mixture of coffee and tea.
And in Ethiopia, tea mixed with coffee is known as a "spreeze."
My take on tea with coffee?
Hojicha Espresso Cookies.
What is hojicha?
Hojicha is a green tea that is naturally low in caffeine, but since it's roasted, it has that "smoky" flavour that is similar to coffee.
I seem to really enjoy hojicha with nutty flavours, such as this Hojicha Black Sesame Oat Latte.
Coffee with hojicha
For these cookies, I paired the hojicha tea with espresso to create a rich, sophisticated flavour.
I went a little fancy with the espresso since I had chocolate-covered espresso beans, but if you don't have that, you can definitely just use espresso powder.
The addition of the chocolate really does take it up a notch, so if you can find chocolate-covered espresso beans, you won't be disappointed.
Try keep the coconut oil and non-dairy milk at room temperature as a significant change in temperature could solidify the coconut oil into clumps (and we don't want that)!
Ingredients you'll need
- all-purpose flour: regular flour will be fine for these cookies; if you prefer a more chewier cookie, you can use bread flour
- hojicha powder: use a high quality powder such as Hojicha Co's powder
- coconut oil: use a refined coconut oil if you don't like the flavour of coconut
- almond milk: or non-dairy alternative will work fine
- brown sugar: adds additional flavour and colour to the cookies
- espresso beans: optional; you can use espresso powder in place of the bean if you like
Each bite of cookie yields a bit of texture from the espresso beans, sweetness from the brown sugar, and smokiness from the hojicha tea.
My husband and I demolished these cookies in 2 days!
If you're looking for a new and exciting cookie flavour to try, this is it!
Other recipes you may like
And if you're looking for other hojicha recipes, try these:
Be sure to use my discount code SIFTANDSIMMER to get 10% OFF any product on Hojicha Co.’s website. Many thanks to Hojicha Co. for partnering with me on this post!
Let me know if you try my recipe; tag me on Instagram @siftandsimmer or leave me a comment/rating -- I'd love to see your creations!
Hojicha Espresso Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 C all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 tablespoon Hojicha Co. hojicha powder
- ½ C coconut oil room temp
- ¼ C granulated cane sugar
- ½ C brown sugar packed
- ¼ C non-dairy milk room temp
- 1 tablespoon vanilla extract
- ½ tablespoon espresso powder OR 2 tablespoon of chocolate-covered espresso beans ground up
- Preheat oven to 375°F/191°C and line 2 baking sheets with parchment paper.
- Whisk together the dry ingredients: flour, baking soda, salt, and hojicha powder. Set aside.
- In a stand mixer bowl fitted with a paddle, add in the coconut oil and sugars. and beat until combined. Add in the non-dairy milk and vanilla and mix until combined.
- Lower the speed and add in the flour gradually. Add in the espresso powder or ground up chocolate covered espresso beans.
- Chill the mixture in the fridge for 30 minutes.
- Use a large ice cream scoop and drop scoops on the baking sheets, spaced at least 3" apart. Flatten with the back of a measuring cup if you prefer flatter cookies. These cookies will puff up a bit.
- Bake for 8-10 minutes at 375°F/191°C. Remove from oven and carefully bang the pan to help the cookies spread a little further (optional).
- Leave to cool on the pan for 10 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 1 week.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.