Kyoto Fog With Hojicha Powder

The Kyoto Fog is a comforting tea latte with a hint of sweetness.

What’s the difference between a London Fog and a Kyoto Fog?

Similarly to the London Fog, the Kyoto Fog is made with tea, sweetener, a hint of vanilla, and steamed milk. The difference between the London Fog and the Kyoto Fog is the type of tea used for the tea latte. The London Fog is made with Earl Grey, a black tea blend flavored with bergamot oil. The Kyoto Fog is made with authentic roasted green tea grown in Kyoto, Japan.

Is a Kyoto Fog made with loose leaf tea or tea powder?

The Kyoto Fog is prepared with Japanese roasted green tea, and can be made with either loose leaf or tea powder. When Hojicha Powder is used, the Kyoto Fog is reminiscent of the Tokyo Fog variation made with matcha. The Kyoto Fog has a lower caffeine content than the Tokyo Fog and can be enjoyed as a cozy evening drink. If you’d prefer to use loose leaf hojicha, you can view our recipe for the Kyoto Fog with Hojicha Dark Roast.

What is the best milk for a Kyoto Fog tea latte?

While Kyoto refers to the type of tea used, the Fog refers to the foggy appearance of the beverage. When the steamed milk is added to the hot tea, it swirls around forming drinkable clouds that eventually create a thick fog. This makes the Kyoto Fog perfect for a gloomy day, especially since one comforting sip will make you forget about the weather.

Our preferred milk for the Kyoto Fog is steamed oat milk. The creamy texture and its ability to froth well elevate this recipe, while the taste of oat milk perfectly complements the roasted flavour of the Hojicha Powder. That said, any milk would work for the Kyoto Fog recipe as long as you enjoy it steamed.


Vanilla Syrup

  • 2 tablespoons sugar
  • 2 tablespoons water
  • ¼ teaspoon vanilla extract

Kyoto Fog

  • 1 teaspoon vanilla syrup
  • 2 teaspoons Hojicha Powder
  • 60 ml filtered water
  • 180 ml milk of your choice


  1. Prepare the vanilla syrup by adding 2 tablespoons of sugar and 2 tablespoons of water into a small saucepan.
  2. Heat over medium heat, while stirring occasionally until the sugar fully dissolves.
  3. Remove from heat, and add ¼ teaspoon of vanilla extract. Stir well, and if making ahead of time then cool before transferring to an airtight container.
  4. Prepare the Kyoto Fog by pouring 1 teaspoon of the vanilla syrup into a mug.
  5. Whisk 2 teaspoons of Hojicha Powder in 60 ml of 80°C (175°F) filtered water.
  6. Add the prepared hojicha into the mug.
  7. Steam and froth 180 ml of your preferred milk.
  8. Top the hojicha with the steamed milk, then taste and add more vanilla syrup if desired before enjoying your Kyoto Fog tea latte.

Want to try it cold? Whip up the vanilla syrup to enjoy in an Iced Kyoto Fog!

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