06/17/2026
Soba-cha is the Japanese name for toasted buckwheat thatās brewed and drunk like tea, but contains zero caffeine.
It has a delicious toasted flavour, and depending on where it comes from can include nutty notes of toasted bread, malt and sometimes even a little vanilla.
There are many ways to incorporate Soba-cha into cocktails, one of which is to brew it, then turn it into a syrup, just as can be done with teas or other infusions.
This recipe will make around 240ml of rich soba-cha syrup as we prefer the benefits of the 2:1 ratio, but if you want to make more or less, simply scale the recipe up or down as required, just make sure to maintain the same ratios of ingredients. However, if you prefer the lighter 1:1 ratio, follow the process as below, just reduce the sugar measurements by half.
This should takeā¦less than 10 minutes to make, with overnight preparation
When youāve made it, allow your syrup to cool down, date, label and store in the fridge until ready to use!
