This pumpkin-spice matcha latte became my little autumn hack — bright, grassy matcha meets warm pumpkin spice for a surprisingly balanced cup. I make the syrup in one batch on Sunday and use it all week: it brightens iced drinks and gives the hot version a cosy, spiced lift that still lets the matcha shine.
Why It’s So Good
Matcha brings a fresh, vegetal lift that cuts through the sweet-spiced notes, so the drink never feels cloying. The pumpkin-spice syrup adds warming depth and a silky mouthfeel, while steamed milk or chilled oat foam softens the edges. You get the seasonal flavour you crave without drowning matcha’s vivid green colour or delicate umami — and both hot and iced versions are quick to make.
Serves & Timings
Serves: 1 latte (multiply ingredients for more)
Prep Time (active): 5 minutes
Cook Time (active): 0–5 minutes (if heating milk or syrup)
Additional Passive Time (chill/soak/rest): 0 minutes
Total Time (approx): 5–10 minutes
Ingredients
Base (per 1 latte) — Hot Version
- 1 tsp (≈2 g) ceremonial or culinary matcha powder (see notes)
- 1–2 tbsp pumpkin-spice syrup* (start with 1 tbsp; use 2 tbsp for sweeter drink)
- 8 fl oz (1 cup / 240 ml) milk of choice (whole milk, oat, almond, etc.)
- Hot water: 1–2 tbsp (60 ml max) to whisk matcha
- Optional: whipped cream or a dash of ground cinnamon for garnish
Base (per 1 latte) — Iced Version
- 1 tsp matcha powder
- 1–2 tbsp pumpkin-spice syrup*
- 6–8 fl oz cold milk (use 6 oz for stronger matcha)
- 4–6 ice cubes
- Optional: a small scoop of cold foam (see Cold Foam section)
*If you don’t have pumpkin-spice syrup, substitute: 1–1½ tsp pumpkin-pie spice + 1–2 tsp maple syrup — mix into the matcha slurry.
Equipment
- Matcha whisk (chasen) or small milk frother / handheld whisk / small blender
- Small bowl for whisking matcha (or a jar)
- Milk frother or saucepan to steam/warm milk (hot) or shaker/jar for iced
Method — Hot Pumpkin-Spice Matcha Latte
- Warm the cup: pour a little hot water into your mug, swirl and discard to preheat.
- Make the matcha slurry: sift 1 tsp matcha into a small bowl (or jar) and add 1–2 tbsp hot water (not boiling; about 175°F / 80°C). Whisk briskly in an “M” or “W” motion until frothy and smooth. If you don’t have a whisk, shake in a jar with lid for 15–20 seconds.
- Sweeten: stir 1 tbsp pumpkin-spice syrup into the matcha slurry (use 2 tbsp if you want it sweeter).
- Steam or heat milk: heat 8 oz milk to about 140–150°F (60–65°C); froth if you like microfoam. If you don’t have a steamer, warm gently on the stove until hot but not boiling.
- Combine: pour steamed milk over the matcha slurry, holding back foam with a spoon; then spoon foam on top. Garnish with a light dusting of pumpkin spice or a drizzle of syrup.
Method — Iced Pumpkin-Spice Matcha Latte
- Make matcha slurry: sift 1 tsp matcha into a jar, add 1–2 tbsp cold water and whisk or shake until smooth and frothy.
- Sweeten: stir in 1 tbsp pumpkin-spice syrup (or 2 tbsp to taste).
- Build the glass: fill a tall glass with ice, pour in 6–8 oz cold milk over the ice, then pour the matcha+syrup mixture over the milk for a layered look. Stir to combine or leave layered for a pretty swirl.
- Optional cold foam: top with a spoonful of cold oat or dairy foam (see Cold Foam section) for cafe-style texture and finish with a tiny sprinkle of pumpkin spice.
Cold Foam (Optional, Quick Oat Version)
- ¼ cup cold oat milk + 1 tsp pumpkin-spice syrup — blitz in a small blender or use a milk frother until foamy. Spoon over iced latte.
Notes on Matcha Grade & Technique
- Ceremonial matcha is best for straight whisked matcha; culinary matcha works well for lattes and blending.
- Use water under boiling (≈175°F / 80°C) so matcha stays bright, not bitter.
- Sifting matcha avoids lumps and makes a smooth slurry quickly.
Storage & Make-Ahead
- Pumpkin-spice syrup: keep refrigerated up to 2 weeks (or freeze in ice cube trays for single-serves).
- Pre-make cold matcha concentrate: whisk 2–3 tsp matcha with ¼ cup water, strain and refrigerate up to 24 hours; use 2–3 tbsp per iced latte.
Variations & Swaps
- Vegan: use oat milk and maple syrup; add 1 tsp coconut cream for extra silkiness.
- Lower sugar: use 1 tsp syrup plus a touch of monk fruit or stevia to taste.
- Stronger matcha: use 1½ tsp matcha for a bolder green tea flavor.
- Boozy: stir ½–1 oz spiced rum or bourbon into the hot or iced latte for an adult treat.
Estimated Nutrition (Per Serving, Approximate) — Hot Latte Using Whole Milk + 1 Tbsp Syrup
(Estimates provided for guidance; adjust for your milk/syrup choices.)
- Calories: ≈ 210 kcal
- Protein: ≈ 8 g
- Total Fat: ≈ 8 g
- Saturated Fat: ≈ 4.5 g
- Carbohydrates: ≈ 27 g
- Sugars: ≈ 25 g
- Fibre: ≈ 0.5 g
- Sodium: ≈ 120 mg
Substitutions (nutritional notes): using unsweetened almond milk drops calories to ~120 kcal; unsweetened oat milk ≈ 140–170 kcal depending on brand. Using 2 tbsp syrup increases calories by ≈55 kcal (so total ≈265 kcal).
Quick Tips
- For mousse-like foam on hot lattes, heat milk to just under boiling and froth briskly.
- To keep an iced latte layered for photography: pour milk first, then slowly pour the matcha slurry over the back of a spoon.
- Make your syrup in a jar and label with date — one little bottle elevates many drinks.
FAQ
Q1. Can I use culinary matcha instead of ceremonial matcha?
Yes — ceremonial is best for pure tea, but culinary grade is perfect for lattes since you mix it with milk and syrup.
Q2. Does pumpkin spice overpower the taste of matcha?
Not if you keep to 1 tablespoon of syrup. The matcha’s earthy notes balance the sweetness and spice — add a second spoon only if you prefer it sweeter.
Q3. How can I make this vegan?
Use oat or almond milk and a maple-sweetened pumpkin syrup. Skip dairy-based cold foam and make oat cold foam instead.
Q4. Is matcha high in caffeine compared to coffee?
One teaspoon of matcha has about 60–70 mg of caffeine (roughly the same as a small coffee), but the L-theanine in matcha gives a smoother, longer-lasting energy boost.
Q5. Can I make this sugar-free?
Yes — use sugar-free syrup or make your own with monk fruit or stevia. Start with a teaspoon and adjust to taste.
The Best Pumpkin-Spice Matcha Latte — Quick, Cozy & Delicious
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Ingredients
Equipment
Method
- Warm the cup: pour a little hot water into your mug, swirl and discard to preheat.
- Make the matcha slurry: sift 1 tsp matcha into a small bowl (or jar) and add 1–2 tbsp hot water (not boiling; about 175°F / 80°C). Whisk briskly in an “M” or “W” motion until frothy and smooth. If you don’t have a whisk, shake in a jar with lid for 15–20 seconds.
- Sweeten: stir 1 tbsp pumpkin-spice syrup into the matcha slurry (use 2 tbsp if you want it sweeter).
- Steam or heat milk: heat 8 oz milk to about 140–150°F (60–65°C); froth if you like microfoam. If you don’t have a steamer, warm gently on the stove until hot but not boiling.
- Combine: pour steamed milk over the matcha slurry, holding back foam with a spoon; then spoon foam on top. Garnish with a light dusting of pumpkin spice or a drizzle of syrup.
- Make matcha slurry: sift 1 tsp matcha into a jar, add 1–2 tbsp cold water and whisk or shake until smooth and frothy.
- Sweeten: stir in 1 tbsp pumpkin-spice syrup (or 2 tbsp to taste).
- Build the glass: fill a tall glass with ice, pour in 6–8 oz cold milk over the ice, then pour the matcha+syrup mixture over the milk for a layered look. Stir to combine or leave layered for a pretty swirl.
- Optional cold foam: top with a spoonful of cold oat or dairy foam (see Cold Foam section) for cafe-style texture and finish with a tiny sprinkle of pumpkin spice.
- Cold Foam (Optional, Quick Oat Version)
- ¼ cup cold oat milk + 1 tsp pumpkin-spice syrup — blitz in a small blender or use a milk frother until foamy. Spoon over iced latte.
Nutrition
Notes
Use water under boiling (≈175°F / 80°C) so matcha stays bright, not bitter.
Sifting matcha avoids lumps and makes a smooth slurry quickly. Storage & Make-Ahead Pumpkin-spice syrup: keep refrigerated up to 2 weeks (or freeze in ice cube trays for single-serves).
Pre-make cold matcha concentrate: whisk 2–3 tsp matcha with ¼ cup water, strain and refrigerate up to 24 hours; use 2–3 tbsp per iced latte. Variations & Swaps Vegan: use oat milk and maple syrup; add 1 tsp coconut cream for extra silkiness.
Lower sugar: use 1 tsp syrup plus a touch of monk fruit or stevia to taste.
Stronger matcha: use 1½ tsp matcha for a bolder green tea flavor.
Boozy: stir ½–1 oz spiced rum or bourbon into the hot or iced latte for an adult treat. Quick Tips
- For mousse-like foam on hot lattes, heat milk to just under boiling and froth briskly.
- To keep an iced latte layered for photography: pour milk first, then slowly pour the matcha slurry over the back of a spoon.
- Make your syrup in a jar and label with date — one little bottle elevates many drinks.
Yes — ceremonial is best for pure tea, but culinary grade is perfect for lattes since you mix it with milk and syrup. Q2. Does pumpkin spice overpower the taste of matcha?
Not if you keep to 1 tablespoon of syrup. The matcha’s earthy notes balance the sweetness and spice — add a second spoon only if you prefer it sweeter. Q3. How can I make this vegan?
Use oat or almond milk and a maple-sweetened pumpkin syrup. Skip dairy-based cold foam and make oat cold foam instead. Q4. Is matcha high in caffeine compared to coffee?
One teaspoon of matcha has about 60–70 mg of caffeine (roughly the same as a small coffee), but the L-theanine in matcha gives a smoother, longer-lasting energy boost. Q5. Can I make this sugar-free?
Yes — use sugar-free syrup or make your own with monk fruit or stevia. Start with a teaspoon and adjust to taste.
