Matcha Pumpkin Spice Latte: Pumpkin and Spices

The pumpkin puree needs to be cooked before it goes into the saucepan. Warm milk, cinnamon, ginger, and nutmeg set this matcha pumpkin spice latte apart from other matcha lattes without adding time to the recipe. Allow 1.2 oz (35 g) puree, about 1 tsp (2 g) matcha, about 5 fl oz (150 ml) milk, and 9 minutes for one cup.

Mix the matcha separately with about 1 1/3 fl oz (40 ml) water before adding the milk to the pumpkin. If you want to try this method without spices, the classic matcha latte also combines tea mixed with water and milk.

• Preparation 6 minutes
• Heating the milk 3 minutes
• Total time 9 minutes
• Servings 1 serving
• Tools a small sieve, a bowl, a teaspoon, a small saucepan, and a cup

We warm the puree with the milk and spices so it spreads through the cup. It needs to be smooth: pieces of pumpkin would change the latte's texture. The stated time does not include cooking the pumpkin.

Hot matcha pumpkin spice latte ingredients

• about 1 tsp (2 g) matcha
• about 1 1/3 fl oz (40 ml) water at about 167°F (75°C)
• about 5 fl oz (150 ml) milk
• 1.2 oz (35 g) cooked, smooth pumpkin puree, without salt or spices
• About 1 1/2 tsp (10 g) maple syrup
• About 1/4 tsp (0.5 g) ground cinnamon
• About a small pinch (0.2 g) ground ginger
• About a small pinch (0.1 g) ground nutmeg

Make the spiced milk, then the matcha

1. Add about 5 fl oz (150 ml) milk, 1.2 oz (35 g) cooked pumpkin puree, and about 1 1/2 tsp (10 g) maple syrup to a saucepan.
2. Add about 1/4 tsp (0.5 g) cinnamon, about a small pinch (0.2 g) ginger, and about a small pinch (0.1 g) nutmeg.
3. Heat gently for about 3 minutes, stirring until warm and smooth, without boiling.
4. Sift about 1 tsp (2 g) matcha into a bowl.
5. Measure about 1 1/3 fl oz (40 ml) water at about 167°F (75°C), then pour about 2 tsp (10 ml) of it over the matcha.
6. Work the powder with a teaspoon until it forms a smooth paste.
7. Pour in the remaining about 1 fl oz (30 ml) water.
8. Stir with the spoon for 30 seconds to make an even matcha base.
9. Pour the matcha base into a cup.
10. Add the warm pumpkin milk and stir before drinking.

Our tip. Choose cooked, smooth, plain puree. A salted or seasoned puree would change the taste even at the same quantities. We'd start with the measured spices rather than a spiced syrup, so you know exactly what went in.

Which matcha works with pumpkin and spices?

With milk and spices, we'd choose Faune matcha for pumpkin lattes to keep the tea noticeable. If you drink matcha on its own with water, choose according to how that cup tastes. Taste before adding more maple syrup: about 1 1/2 tsp (10 g) already sweetens the pumpkin.

Serve it iced or with a plant-based drink

For an iced version, keep the same amounts of matcha, water, pumpkin, syrup, and spices. Use about 5 fl oz (150 ml) cold milk and 2.1 oz (60 g) ice cubes. Blend the cold milk, smooth puree, syrup, and spices for 30 seconds. Pour the matcha mixed with room-temperature water over the ice. This version does not follow the 9 minutes stated for the hot cup.

For a plant-based version, replace the about 5 fl oz (150 ml) milk with about 5 fl oz (150 ml) plain soy drink; keep the maple syrup. If you like a very sweet latte, about 1 1/2 tsp (10 g) of maple syrup may taste restrained.

Allergens. Milk in the basic hot recipe. Soy in the plant-based variation.