Matcha · Drinks

Maple Pumpkin Matcha Latte

I made this for the first time in October when I had a can of pumpkin sitting on my counter and the weather had turned cold enough that I wanted something warm and spiced. The pumpkin and maple syrup together make a syrup that tastes almost autumnal by itself, and matcha cuts through the sweetness with its bitterness in a way that balances everything. This is my Toronto autumn in a cup.

Ingredients

Matcha Base

Method

  1. 1Sift matcha powder into a small bowl.
  2. 2Pour boiling water into a teacup to cool it to 175°F, then pour into the tea bowl with the matcha.
  3. 3Add maple syrup and whisk vigorously for 15 seconds in an "M" shape until smooth and frothy.
  4. 4Mix pumpkin puree and pumpkin spice into the milk until smooth.
  5. 5Add ice to a glass, pour in the pumpkin milk, then slowly pour the matcha on top.

Tips & Notes

Use 100% pure maple syrup, not pancake syrup, for the best flavour. Real pumpkin puree gives a much better result than pumpkin pie filling which has added spices. This is the ultimate autumn latte warming, earthy, and just sweet enough.