In this Happy Matcha Monday (episode 59), I’m making a cozy maple miso hojicha latte—aka a matcha-adjacent moment because we’re not actually using matcha today. I walk you through what hojicha is (roasted green tea made from later harvest leaves, plus stems and twigs), why it tends to be lower in caffeine than matcha, and how you can whisk hojicha powder the same way you’d prepare matcha. It’s warm, toasty, and perfect if you want that green-tea comfort without the same level of buzz. For the latte, I use 4g hojicha with a little 170°F water, then add milk, maple syrup, and the key twist: miso. I dissolve the miso with a splash of hot water first so it blends smoothly, and you can adjust the amount depending on how strong your miso is. The result is lightly sweet, deeply roasty, and a little salty-savoriness that makes it taste extra “fall” and extra cozy—like a café drink you’d sip slowly on a soft routine day.