Hojicha Latte with Carrot Cake Cream Top

This rich and indulgent iced hojicha latte is the perfect treat for fans of carrot cake.

What is a cream top?

A cream top is a delicious whipped topping added to bubble tea or coffee beverages. The cream top is richer than cold foam, thicker than vanilla sweet cream, and has the appearance of a fluffy cloud.

How to make a carrot cake cream top?

Carrot cake cream top is made from coconut cream, carrot juice, barista milk, vanilla syrup, and cinnamon powder. The ingredients are whisked together using a hand-held milk frother or hand-mixer on low until they are combined and thickened. The resulting thick cream floats atop of an iced hojicha latte and adds that familiar carrot cake taste.

What is coconut cream?

Coconut cream is a thick and creamy dairy-free alternative to whipping cream. In preparation for this recipe, place a can of full fat coconut milk in the fridge the day before. Once the can is chilled, the thick coconut cream will solidify and rise to the top and separate from the liquids. Carefully open the can of coconut milk, and scoop out the coconut cream.

What is barista milk?

The best milk for this recipe is a barista milk designed for maintaining a perfect texture when steamed and frothed in coffee and tea shops. A barista milk will help keep the coconut cream smooth and airy once whisked.

If you try this recipe, please let us know and don't forget to tag @hojicha.co on Instagram.


Iced Hojicha Latte

  • 2 teaspoons Hojicha Powder
  • 60 ml filtered water
  • ½ cup ice
  • 180 ml milk (we used oat milk)

Carrot Cake Cream Top

  • 4 tablespoons coconut cream
  • 4 tablespoons carrot juice
  • 2 tablespoons barista milk
  • 1 tablespoon vanilla syrup
  • Pinch of cinnamon powder
  • Optional: parsley or carrot top leaf for garnish


  1. Prepare the iced hojicha latte by adding ½ cup of ice and 180 ml of milk into a glass.
  2. Whisk together 2 teaspoons of Hojicha Powder and 60 ml of cold filtered water.
  3. Pour the whisked hojicha over the milk.
  4. Prepare the carrot cake cream top by combining 4 tablespoons of coconut cream, 4 tablespoons of carrot juice, 2 tablespoons of barista milk, 1 tablespoon of vanilla syrup, and a pinch of cinnamon powder.
  5. Whisk together using a hand-held frother or hand mixer until thick yet pourable.
  6. Pour the carrot cake cream top over the hojicha and garnish with a leaf.
  7. Sip, stir, and enjoy your delicious iced hojicha latte with carrot cake cream top.
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