As the crisp air of fall arrives, I find myself craving cozy drinks that warm me up while still giving me a gentle energy boost. That’s exactly why I love making this Pumpkin Matcha Latte. It combines the creamy sweetness of pumpkin, a hint of spice, and the earthy richness of matcha for a drink that feels both comforting and invigorating.
Why You’ll Love This Recipe
I love this recipe because it blends the best of fall flavors with the health benefits of matcha. It’s quick to prepare, takes less than 10 minutes, and doesn’t require any special equipment besides a whisk or frother. I enjoy sipping it in the morning when I want an alternative to coffee, or in the afternoon for a cozy pick-me-up. The pumpkin spice makes it feel like a seasonal treat, while the matcha keeps me energized without the jitters.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 teaspoon matcha powder
2 tablespoons hot water
1/4 cup pumpkin puree
1 cup milk of choice
1–2 tablespoons maple syrup or honey, to taste
1/2 teaspoon pumpkin spice mix
1/2 teaspoon vanilla extract
Whipped cream (optional, for topping)
Cinnamon or additional pumpkin spice (optional, for garnish)
Directions
In a small bowl, I whisk the matcha powder with hot water until smooth and free of lumps.
In a saucepan, I combine the pumpkin puree, milk, sweetener, pumpkin spice, and vanilla. I warm it gently over medium heat until hot but not boiling, about 3–5 minutes.
I remove the saucepan from heat and whisk in the prepared matcha until blended.
I pour the latte into a mug and, if I feel festive, I top it with whipped cream and a sprinkle of cinnamon or extra pumpkin spice.
Then, I sit back and enjoy my cozy, energizing Pumpkin Matcha Latte.
Servings and timing
This recipe makes 1 serving.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
I like switching things up depending on my mood:
For a vegan version, I use oat or almond milk and skip the whipped cream.
To cut down on sugar, I use less maple syrup or honey, or I swap in a sugar-free sweetener.
When I want extra creaminess, I blend the mixture in a blender before serving.
For a protein boost, I stir in a scoop of collagen or plant-based protein powder.
Storage/Reheating
If I have leftovers, I let the latte cool, then store it in an airtight container in the fridge for up to 2 days. When I’m ready to enjoy it again, I reheat it gently on the stove, stirring well to bring back the smooth consistency.
FAQs
Is this Pumpkin Matcha Latte vegan?
It can be! I just use a dairy-free milk like oat or almond and skip or replace the whipped cream topping.
Can I make this ahead of time?
Yes. I often prepare the pumpkin-spice mixture in advance, store it in the fridge, and then whisk it with fresh matcha when I’m ready to serve.
How do I keep the matcha from being bitter?
I always use high-quality ceremonial matcha and whisk it with hot water that isn’t boiling—about 175°F (80°C) works best.
Can I make this iced instead of hot?
Definitely. I let the pumpkin mixture cool, mix it with matcha, then pour it over ice for a refreshing version.
What’s the best sweetener for this latte?
I prefer maple syrup for its fall flavor, but honey or even a splash of vanilla syrup also work beautifully.
Conclusion
This Pumpkin Matcha Latte has become one of my favorite fall drinks because it’s cozy, energizing, and surprisingly easy to make at home. I love how the creamy pumpkin and warming spices balance perfectly with the earthy matcha. Whether I enjoy it as a morning ritual or an afternoon treat, it always makes me feel both comforted and refreshed. I can’t wait for you to try it and see how it warms up your fall days.
A cozy fall drink that combines creamy pumpkin, warming spices, and earthy matcha for an energizing yet comforting latte. Sweetened with maple syrup or honey, it’s the perfect seasonal pick-me-up.
Ingredients
1 teaspoon matcha powder
2 tablespoons hot water
1/4 cup pumpkin puree
1 cup milk of choice (dairy or non-dairy)
1–2 tablespoons maple syrup or honey (to taste)
1/2 teaspoon pumpkin spice mix
1/2 teaspoon vanilla extract
Whipped cream (optional, for topping)
Cinnamon or additional pumpkin spice (optional, for garnish)
Instructions
In a small bowl, whisk the matcha powder with hot water until smooth and lump-free.
In a saucepan, combine pumpkin puree, milk, sweetener, pumpkin spice, and vanilla. Heat gently over medium heat for 3–5 minutes until hot but not boiling.
Remove from heat and whisk in the prepared matcha until blended.
Pour into a mug and top with whipped cream and a sprinkle of cinnamon or extra pumpkin spice, if desired.
Serve hot and enjoy.
Notes
For a vegan version, use oat, almond, or soy milk and skip the whipped cream or use a dairy-free alternative.
Use high-quality ceremonial matcha for best flavor and avoid boiling water to prevent bitterness.
For an iced version, let the pumpkin mixture cool, mix with matcha, and pour over ice.
For extra creaminess, blend the latte in a blender before serving.
Add protein powder or collagen for a nourishing boost.
