Matcha · Drinks

Brown Sugar Cinnamon Pumpkin Matcha Latte

Nothing screams fall quite like pumpkin and cinnamon. Growing up in Malaysia, I did not really understand what the big deal was about fall flavours since we do not really have seasons there. It was not until I moved to Canada that I got it — the crunch of the leaves, the drop in temperature, and suddenly all you want is something warm and cozy in your hands.

This pumpkin matcha latte brings all those quintessential fall flavours together. Earthy matcha shaken with brown sugar and cinnamon, poured over ice and milk, and topped with a creamy pumpkin foam. It is the kind of drink that makes you want to sit by a window and pretend you have your life together.

This drink is inspired by a shaken latte — the brown sugar and cinnamon dissolve into the matcha as you shake it, giving it a slightly frothy, caramel-like sweetness. The pumpkin cream on top is just three ingredients and pulls the whole thing together with that creamy, warm pumpkin flavour.

Ingredients

Makes 1 drink

Cream Top

• 1 tbsp pumpkin puree
• 1 tbsp maple syrup
• 3 tbsp heavy cream

Matcha

• 3g matcha powder
• 30ml hot water (175°F)
• 2 tsp brown sugar
• Dash of cinnamon

Base

• Ice
• 100ml milk of your choice

Method

1. 1In a cup, add the pumpkin puree, maple syrup, and heavy cream. Froth until slightly thickened, then set aside.
2. 2Whisk the matcha with hot water until frothy, using a 3:10 ratio of matcha to water.
3. 3In a jar, add the brown sugar and cinnamon, followed by the prepared matcha. Seal the jar tightly and shake until slightly frothy and the sugar has dissolved.
4. 4Fill a glass with ice, add the milk, then pour in the brown sugar cinnamon matcha.
5. 5Top with the pumpkin cream and finish with a sprinkle of cinnamon.

Tips & Notes

• Do not use scalding hot water for your matcha. Anything above 80°C (175°F) will make it bitter. Let your boiled water sit for a minute or two before whisking.
• Be careful when shaking the matcha. The liquid is still warm, so make sure the lid is on tight and start shaking gently. You can also let it cool slightly first before shaking.
• Adjust the pumpkin cream as needed. If you want a thicker foam, froth a little longer. If you prefer it lighter and pourable, froth just until it thickens slightly.
• Sift your matcha first to avoid clumps. This makes whisking a lot easier and gives you a smoother, more evenly dissolved matcha.
• Adjust the sweetness to your taste. Start with 2 tsp of brown sugar and add more if you prefer a sweeter drink. The pumpkin cream also adds a hint of sweetness from the maple syrup, so taste as you go.