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.
OPTIMAL TEMPERATURE FOR THE INGREDIENTS
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)!
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! Let me know if you try my recipe: tag me on Instagram @siftandsimmer — I’d love to see your creations! And if you’re looking for other hojicha recipes, try these vegan Matcha Hojicha Coconut Ice Cream Bars.
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!
Hojicha Espresso Cookies
- 2 C all-purpose flour
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 Tbsp 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 Tbsp vanilla extract
- ½ Tbsp espresso powder OR 2 T of chocolate-covered espresso beans ground up
- Preheat oven to 375F 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 375F. 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.