Kuromitsu Wakocha Latte

Kuromitsu Wakocha Latte

A silky Japanese black tea latte sweetened with kuromitsu—the dark, caramelly syrup beloved in wagashi. This version follows our Copper Rule: use 3% wakocha powder by total beverage weight for a rich, present, and authentic tea flavour.

 

You will need

Ingredients (1 serving, 200 ml total):

  • 6 g Copper Tea Premium Wakocha Powder (3% of 200 ml)
  • 30 g hot water (85–90 °C)
  • 170 g milk (whole milk or oat recommended)
  • Kuromitsu syrup: start with 12–15 g, adjust to taste

Tools:

  • Small saucepan
  • Chasen or immersion blender

Steps

  1. Add 6 g wakocha to a chawan. Pour in 30 g hot water (85–90 °C) and whisk quickly in zig-zags until completely smooth and glossy.
  2. Heat milk gently in a saucepan to 60–65 °C.
  3. Add in kuromitsu into the cup, then milk, then whisked wakocha, Swirl and enjoy!

 

Make-ahead: Kuromitsu Syrup (house recipe)

Ingredients: 125 g water, 25 g white sugar, 25 g dark brown sugar.
Method: Add everything to a small pot. Cook over medium heat ~5 minutes, until lightly syrupy (coats the back of a spoon). Remove from heat, cool, and bottle. Store chilled for up to 2 weeks. You won’t use all of it in one drink—dose to taste (12–18 g per 200 ml is a good range).

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