Pumpkin Spice Matcha Latte
Pumpkin, Spice and a Green Twist
When the leaves start to fall, pumpkin spice season begins. Our Pumpkin Spice Matcha Latte pairs a homemade syrup made with real pumpkin, cinnamon and nutmeg with creamy oat milk and a vibrant green layer of Matcha. On top: wafer-thin caramelised pumpkin slices.
Why You'll Love This Pumpkin Spice Matcha Latte
Warm orange meets deep green. The pumpkin spice syrup brings notes of pumpkin, brown sugar, ginger, nutmeg and allspice – velvety, spiced and finished with a hint of vanilla. Warm oat milk makes the latte creamy, while Matcha adds its finely bitter note and that signature layered look. The caramelised pumpkin slice on top is the little extra that turns a drink into a proper autumn moment – made for cozy afternoons when it's grey outside.
Tips for the Perfect Pumpkin Layer
The syrup is easy to make ahead: it keeps in the fridge for about a week and is enough for several drinks. Pressing it through a fine sieve makes it extra velvety. For the layered look, add the syrup to the glass first, slowly pour in the warm oat milk and finish by gently pouring the whisked Matcha over the back of a spoon. Slice the pumpkin as thinly as possible so it caramelises to a golden brown in just a few minutes.
Ingredients
For the pumpkin spice syrup (makes several drinks)
150 g pumpkin purée (canned or homemade)
100 g brown sugar
150 ml water
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground allspice or cloves
1 dash vanilla extract
1 pinch salt
For the latte (1 drink)
200 ml oat milk
40 ml warm water (approx. 80 °C)
2 tbsp pumpkin spice syrup
1 pinch cinnamon
2–3 wafer-thin pumpkin slices
1 tsp brown sugar
Instructions
1. For the syrup, stir the pumpkin purée and water together in a saucepan. If You're making Your own purée, simmer diced pumpkin in the water for about 15 minutes until soft, then blend until smooth.
2. Stir in the sugar, spices, vanilla and salt and simmer over low heat for about 8 minutes until the syrup thickens slightly.
3. Press through a fine sieve and let cool.
4. Caramelise the pumpkin slices with the brown sugar in a pan over medium heat on both sides.
5. Whisk the Matcha with the warm water until smooth and frothy. Warm the oat milk.
6. Add 2 tbsp syrup to the glass, pour in the oat milk and slowly add the Matcha on top.
7. Finish with a pinch of cinnamon and the caramelised pumpkin slices.
Portions: 1 drink (the syrup makes several drinks)
Preparation Time: Syrup: approx. 30 minutes (plus cooling) · Drink: approx. 5 minutes
