Houjicha Green Tea Chocolate Drizzled Popcorn

After introducing houjicha, a roasted Japanese green tea, on the blog earlier this week I just had to follow up with a recipe featuring it. Although it is a green tea, houjicha is not green in colour. As said before, in Japan you can find houjicha powder being used as an ingredient for sweets like matcha whether that be ice cream, chocolate or even lattes. The flavour of this roasted green tea is quite unique. With a smoky and woodsy aroma, this tea has a robust and nutty flavour with hints of chocolate which makes it perfect for the recipe I’m sharing.

In this recipe, houjicha powder is used instead of whole leaf. Like matcha, the whole leaves are ground to a powder which is ideal for cooking.

The houjicha powder is whisked into white chocolate to drizzle over freshly popped popcorn. After mixing the white chocolate and houjicha powder together you’ll notice it looks like dark chocolate.

If you have tried matcha chocolate popcorn, it is similar to how it is made but of course, a different taste. The creamy white chocolate and roasted green tea pair perfectly together.

Hojicha Green Tea Chocolate Drizzled Popcorn

A salty, sweet and tasty tea infused treat. Made with hojicha, a roasted green tea powder, mixed with white chocolate. Serve this popcorn for your next movie night!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 3

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Ingredients

  

1x2x3x

• 1/3 cup popping kernels
• 1 cup white chocolate
• 1 1/2 tsp houjicha powder
• pinch of salt*

Instructions

 

• Pop your kernals as you normally would - stove top, popcorn maker, etc. and transfer to a baking sheet lined with aluminum foil or parchment paper making sure the popcorn is spread out evenly.
• Fill a pot with a few inches of water and bring to just below a boil.
• Place the white chocolate in a heatproof bowl over the pot. Stir the chocolate until it has melted completely, then remove from heat.
• Mix the houjicha powder into the melted chocolate until smooth.
• Transfer the houjicha chocolate to a squeeze bottle or zip-top bag, squeezing it down to one of the bottom corners.
• Begin drizzling the houjicha chocolate all over the popcorn.
• Sprinkle with a pinch of salt* and let the chocolate set before transferring to a bowl and serving.

Notes

*If you use microwave popcorn you don't need to add salt as it may already have seasoning added.

Course Dessert

Cuisine Japanese

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