Pumpkin Spice Matcha Latte

Ingredients

Pumpkin puree (makes 5 servings)
  • ½ Hokkaido pumpkin
  • 1 tsp vanilla bean paste
  • Lukewarm water, as needed
Pumpkin spice cream
  • ½ cup heavy cream
  • 2 tbsp pumpkin puree
  • 1 tsp cinnamon sugar
  • 1 tsp vanilla bean paste
  • ¼ tsp pumpkin spice

Method 

1. Roast the pumpkin
  1. Scoop out the seeds.
  2. Cut the pumpkin into pieces, whatever size you prefer.
  3. Place the pieces flesh side down (skin side up) on a tray.
  4. Roast in the oven or air fry for about 45 minutes, until the flesh is soft.
  5. Let it cool, then peel off the skin.
2. Blend the puree
  1. Add the roasted pumpkin and vanilla bean paste to a blender.
  2. Blend until smooth.
  3. If it’s too thick, add a splash of lukewarm water and blend again.

Pumpkin Puree 

  1. Combine the heavy cream, pumpkin puree, cinnamon sugar, vanilla bean paste and pumpkin spice in a bowl.
  2. Whisk until combined and slightly thickened.

Pumpkin Spice Cream

Make Your Matcha 

Follow our Golden Matcha Ratio method.

Assemble the drink

  1. Spoon 1 tbsp of pumpkin puree into your 12oz cup and swirl it around the inside of the glass.
  2. Fill the cup with ice.
  3. Pour in your matcha latte.
  4. Top with the pumpkin spice cream.
  5. Sprinkle with cinnamon sugar if you like, and enjoy.