Ingredients
Equipment
Method
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.
Nutrition
Notes
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. Quick Tips
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.
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.
