S’mores Hojicha Bubble Tea: Brown Sugar Boba & Chocolate
S’mores-inspired hojicha bubble tea with brown-sugar boba, chocolate drizzle, and toasted marshmallows brings cosy fall flavours to life. There’s something quite magical about fall afternoons, as the air turns a few degrees cooler, leaves glimmer shades of amber and gold, and my kitchen fills with warmth. That’s exactly the inspiration behind this utterly delicious s’mores–themed hojicha bubble tea.
Imagine roasted hojicha milk tea, earthy and toasty, with chewy brown-sugar pearls at the bottom. Around the rim, glossy chocolate drips, hinting at the indulgence inside; toasted marshmallows perched on top like campfire memories, and a square of dark chocolate waits to melt into each creamy sip! It’s a cosy twist on boba that tastes just like an autumn campfire, and I can’t wait to show you how to bring it to life!
Meet Hojicha, Japan’s Toasty Green Tea
Hojicha is a roasted Japanese green tea with warm, nutty, caramel-like notes and a gentle, smoky aroma. The roasting softens bitterness and lowers caffeine, making it smooth and great for enjoyment morning or afternoon. Its mellow body pairs perfectly with milk and brown sugar, perfect for lattes and boba, including this cosy s’mores-inspired bubble tea recipe!
You may also love to read about 👉 hojicha tea
Hojicha S’mores Bubble Tea Is the Ultimate Cosy Drink!
This indulgent creation pairs the soothing warmth of roasted hojicha, with its natural nutty, caramelised flavour, low caffeine, and stress-relieving L-theanine, with the rich, chewy satisfaction of brown sugar boba, making it a perfect blend of comfort and flavour.
Hojicha’s unique roast delivers a toasty, mellow profile, pleasantly warming without bitterness, ideal for sharing that cosy fall feeling.
Low caffeine content makes it perfect for evenings, striking a calming mood without disrupting your rest.
Health-boosting properties Rich in antioxidants (catechins and polyphenols), with vitamins and compounds that support digestion, immunity, heart health, stress reduction, and even skin vitality.
Brown sugar boba enhances the sip with caramel-like sweetness and satisfying with that well known “QQ” chewiness!
🍂 Discover your fall tea vibe 🍂
Take the Fall Tea Quiz →Top Tips for Making S’mores Hojicha Milk Tea
These tea tips will guide you in mastering every element, from brewing the perfect roasted-hojicha milk base to achieving that glossy chocolate rim drizzle and ultra-chewy brown-sugar pearls, for a foolproof fall-inspired s’mores bubble tea.
🍂 Roasted Hojicha Milk Tea Base
Using Hojicha Powder: In a small bowl, whisk approximately 2 teaspoons of hojicha powder (adjust more or less for a stronger or weaker flavour) into a splash of warm water (but not boiling) until a smooth paste forms. Set aside to cool before mixing with milk for the bubble tea.
Using Loose-Leaf and Tea Bag Hojicha: Bring 1/2 cup of water just below boiling (around 90 °C), then add 2–3 teaspoons. Alternatively, use 2 tea bags. Allow to steep for 3-5 minutes before straining out the leaves. Set aside to cool before mixing with the milk and making the bubble tea.
🧋 S’mores Bubble Tea Toppings
These toppings will deliver a dreamy autumn vibe of your s’mores hojicha bubble tea:
Chocolate drizzle (ganache or syrup) or grated chocolate
Toasted marshmallows
Whipped cream (dairy or plant-based)
Crushed graham crackers
Brown sugar boba pearls
🔥Tips for Toasting Marshmallows
Air-dry overnight: Let marshmallows sit out uncovered overnight; this slight dehydration helps them toast evenly and crisp without burning.
Broil quickly: Pop them under the broiler for 1–3 minutes, watching closely. They’ll puff and turn golden, perfectly toasted!
Roast over a flame (campfire or stovetop): Hold them about 2 inches from the heat, rotating carefully until golden brown.
Skip skewers with a clever swap: No Skewers? No problem! Use uncooked spaghetti as a skewer.
How to Make Fall S’mores Hojicha Bubble Tea
Ingredients
For the base:
2 tsp hojicha powder
3 tbsp hot water (about 80°C / 175°F, not boiling)
1.5 cups/360 ml milk of choice (dairy, oat, almond, or soy)
2 tbsp brown sugar
2 tbsp marshmallow fluff
Ice cubes
For the toppings:
1 cup/180 g cooked tapioca pearls (plus brown sugar syrup to drizzle)
Whipped cream (dairy or plant-based)
Chocolate syrup
Crushed graham crackers
toasted marshmallows
Instructions
Prep the hojicha base: Whisk 2 tsp hojicha powder into a splash of hot water until smooth. Stir in brown sugar and set aside to cool.
Prepare the tapioca pearls: Follow the instructions on the package to cook the tapioca pearls. Once cooked, drain and rinse them with cold water to remove excess starch. Toss in brown sugar syrup, set aside.
Whisk together the milk, cooled sweetened hojicha tea, and marshmallow fluff.
Assemble the bubble tea: Divide the cooked boba pearls and add ice cubes to a tall glass. Next, drizzle chocolate syrup around the interior of the glass. Pour in the hojicha milk tea mix over the boba and ice.
Garnish your bubble tea: Add a swirl of whipped cream, drizzle extra chocolate on top, and sprinkle crushed graham crackers over the cream. Finally, place toasted marshmallows around or on top for that signature s’mores touch.
Serve and enjoy with a wide straw!
S’mores Hojicha Bubble Tea (Brown Sugar Boba)
Ingredients
For the base:
- 2 tsp hojicha powder
- 3 tbsp hot water (about 80°C / 175°F, not boiling)
- 1.5 cups / 360 ml milk of choice (dairy, oat, almond, or soy)
- 2 tbsp brown sugar
- 2 tbsp marshmallow fluff
- Ice cubes
For the toppings:
- 1 cup / 180 g cooked tapioca pearls
- Brown sugar syrup (for coating pearls)
- Whipped cream (dairy or plant-based)
- Chocolate syrup
- Crushed graham crackers
- Toasted marshmallows
Method
- Prep the hojicha base: Whisk hojicha powder into hot water until smooth. Stir in brown sugar and set aside to cool.
- Prepare the pearls: Cook tapioca pearls per package directions, rinse, then toss in brown sugar syrup.
- Mix the milk tea: Whisk together milk, cooled sweetened hojicha, and marshmallow fluff.
- Assemble: Divide pearls into two tall glasses. Drizzle chocolate inside, add ice, then pour in the hojicha milk tea.
- Garnish: Top with whipped cream, chocolate drizzle, crushed graham crackers, and toasted marshmallows. Serve with a wide straw.
FAQs
1. Why is hojicha the best tea for s’mores bubble tea?
Hojicha brings the perfect combination of toasty-nutty and subtle caramel flavour, and smooth texture, making it a standout base for your s’mores-inspired bubble tea.
2. What makes hojicha bubble tea different?
Hojicha uses roasted green tea (powder or leaves), offering a warm, nutty flavour that’s less bitter and lower in caffeine than traditional black tea bases.
3. Can I use hojicha tea leaves instead of powder, and how?
Yes! Use hot but not boiling water (around 90 °C), then add 2–3 teaspoons of loose leaf tea or 2 tea bags.
4. How long to soak tapioca pearls in brown sugar syrup?
After cooking, soak pearls in warm brown sugar syrup for around 30 minutes for optimal sweetness and chewiness, up to 2-3 hours before they lose their signature “QQ” texture.
5. Why is it important to serve pearls while warm?
Warm pearls retain maximum chewiness. As they cool, they harden and lose their tender, springy quality. Use within 2 hours for optimum chewiness.
6. How do I get that perfect chocolate drip inside the glass?
Use a smooth ganache (chocolate with cream) for the best drizzle, let it cool to room temperature after making and then slowly drizzle around the rim for glossy, controlled drips.
7. Any tip for toasted marshmallows without skewers?
Simply broil marshmallows for 1–3 minutes on a foil-lined tray, no skewers needed! Cool slightly before garnishing the bubble tea.
8. Can I use plant-based milk and cream?
Absolutely! Oat, soy, cashew, or coconut alternatives work well for both milk tea and whipped topping, great for dairy-free and vegan versions.
9. How long can I store the drink before serving?
For the best quality, enjoy it immediately. Pearls and flavors start to degrade after a few hours, so assembly right before serving is ideal.
10. Any shortcuts for prepping ahead?
You can pre-mix the hojicha base and brown sugar syrup and refrigerate them. Just cook the pearls last minute to preserve their freshness and chewy texture.
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