Pumpkin Spice Matcha Latte
Pumpkin spice meets matcha in this cozy fall latte! Made with a dairy-free "pumpkin milk", earthy matcha, and warm spices, this pumpkin spice matcha latte is quick, easy, and ready in minutes.
Equipment
Ingredients
- ¾ cup non-dairy milk, or milk of choice
- 3 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 teaspoon matcha powder
- ¼ cup hot water
Instructions
- Make the pumpkin milk: In a large cup or bowl, combine the soy milk (or your milk of choice), pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Use a handheld frother or whisk until smooth and frothy.
- Whisk the matcha: In a separate small bowl, sift the matcha powder, then add the hot water. Whisk with a bamboo whisk or milk frother until smooth and foamy.
- Pour and enjoy: Fill a glass with ice, pour in the pumpkin milk, then pour the whisked matcha over the top. Stir to combine and enjoy!
Notes
- Use a good quality matcha: Use a ceremonial matcha powder for the best flavor. My go-to is the organic superior blend from Matcha Kari (discount code: megan)
- Sift your matcha first: This prevents clumps and makes the latte extra smooth.
- Use unsweetened milk: Since the maple syrup adds sweetness, use an unsweetened milk so it's not overly sweet.
- Adjust the spice: Add extra cinnamon for warmth, or make your own pumpkin spice blend if you want more control over the spice level.
Calories: 116kcal, Carbohydrates: 11g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 91mg, Potassium: 352mg, Fiber: 2g, Sugar: 6g, Vitamin A: 7902IU, Vitamin C: 15mg, Calcium: 267mg, Iron: 2mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
