Pumpkin Spice Matcha Latte
This warm and creamy Pumpkin Spice Matcha Latte is the perfect cold-weather pick-me-up. Made with delicate matcha, milk, real pumpkin, cozy fall spices, and sweet vanilla syrup, this is the perfect matcha latte to sip on this fall and holiday season.
When it comes to seasonal drinks, there is no denying that the Starbucks pumpkin spice latte is an absolute legend, but if too much caffeine gives you the jitters, the espresso-based PSL is probably too strong. So what’s a pumpkin spice latte lover gotta do? Make it a matcha!
This matcha recipe captures everyone’s favorite fall flavor in a hot matcha latte, so it cures the pumpkin spice craving while delivering a smoother, more gentle caffeine buzz and a healthy dose of antioxidants. Plus, it’s easy to make an iced version for warmer weather and year-round pumpkin spice satisfaction.
This matcha pumpkin spice latte is super easy to make with a short list of ingredients, including REAL pumpkin AND pumpkin pie spices, plus your choice of milk and sweetener. The best part? It’s easy to make vegan, paleo, Whole30, and keto-friendly without sacrificing any creaminess or flavor.
✨ If you aren’t sold, here are a few more reasons to make this matcha-fied PSL:
- It’s downright delicious. Pure pumpkin and warming pumpkin pie spices complement subtly sweet and earthy matcha perfectly.
- It’s cost-effective. This pumpkin matcha recipe delivers a coffeehouse-quality latte at a fraction of the coffeehouse cost.
- It’s dairy-free. Of course, you can make it with cow’s milk, but it’s just as creamy and dreamy with non-dairy substitutions.
- It’s fuss-free. No complicated ingredients, instructions, or fancy coffee shop equipment are required.
🎃 Ingredients
At the heart of this latte is homemade pumpkin spice milk and matcha. Let’s first break down the pumpkin spice milk ingredients:
- Milk – Your pick! Use your regular dairy-based coffee creamer like heavy cream, half & half, whole milk, or low-fat milk. Use almond, cashew, coconut, or soy for a vegan latte. Oat milk, however, is undoubtedly the ultimate dairy-free option. It froths beautifully in matcha lattes.
- Pumpkin puree – Making pumpkin puree is easy, but grabbing a can of pumpkin from the store is even easier. Make sure you have a can of 100% pure pumpkin and not pumpkin pie filling.
- Pumpkin pie spice – A blend of cinnamon, nutmeg, cloves, allspice, and ginger gives this PSL its distinct fresh pumpkin pie flavor.
- Vanilla simple syrup – Vanilla flavored syrup elevates the rich flavors and creamy mouth-feel.
- Matcha + hot water – Matcha is a powdered green tea from Japan loaded with health benefits. The powder is dissolved in hot water, creating a bright green, silky tea. It’s the perfect substitution for espresso in homemade pumpkin spice lattes.
🥄 Recommended Tools – To make this latte, you will need a small saucepan, a liquid measuring cup, measuring spoons, a whisk (even better if it’s a matcha whisk!), and your favorite large coffee mug.
📖 How To Make
1️⃣ Step One: Make hot pumpkin spice milk
In a small saucepan, whisk the milk, pumpkin puree, pumpkin pie spices, and vanilla syrup until combined. Heat the mixture over medium-high heat until just before it reaches a full boil. Once the milk begins to bubble, remove the saucepan from the heat.
👉 Learn how to make vanilla simple syrup from scratch with three ingredients!
2️⃣ Step Two: Dissolve matcha powder
Whisk the matcha and hot water in a small bowl until the powder is fully incorporated. Mix the matcha and hot water with an electric frother or in a blender for a frothier finish.
🤓 Matcha mixing tip: Take your time! When you add the matcha powder to the hot water, have your whisk ready and begin whisking immediately (or use an electric frother). There shouldn’t be any clumps of matcha once you’re finished.
3️⃣ Step Three: Build latte and stir
Pour the warm pumpkin milk mixture into a large mug. Pour the matcha liquid over the top and stir until smooth. Finally, give it a taste and adjust the sweetness if necessary. Enjoy!
👩🏻🍳 Recipe Tips
Quality matters. Matcha green tea powder with a vibrant green hue is typically better quality and better tasting. For delicious and budget-friendly matcha, we recommend a “ceremonial blend,” which usually runs within the $15 – $25 price range.
Use a high-speed blender. This isn’t necessary, but if you have a blender, we recommend using it to mix the matcha and pumpkin spice milk to achieve the optimal satiny smooth, creamy consistency.
Adjust sweetness to taste. You know better than anyone how sweet you like your matcha, so feel free to add more sweetening syrup to taste. If you use granulated sugar (cane sugar, brown sugar, or coconut sugar), the latte must be hot for the granules to dissolve.
Enjoy it chilled. Serve over ice, or make a frozen pumpkin spice latte by blending the pumpkin matcha with ice in a high-speed blender. To achieve a thicker, more cohesive texture instead of slushy, add a 1/2 teaspoon of xantham gum.
🥛 Variations
There’s plenty of room to customize this recipe with other syrups that pair well with fall flavors. Apple syrup, brown sugar syrup, and peach syrup are great options.
It’s also easy to adapt for compliance with particular dietary protocols.
- Vegan – This drink is just as delicious made with non-dairy milk instead of cow’s milk. You can use soy milk, coconut milk, cashew milk, oat milk, almond milk, or a non-dairy barista blend.
- Keto – Use heavy cream instead of milk to make a thick and creamy latte without adding carbs and sugar. As for sweetening, you can make a sugar-free simple syrup with added vanilla extract or use your favorite keto-friendly sweetener.
- Whole30 – Make the pumpkin milk with unsweetened coconut milk and no added sugars. Combine with compliant matcha, and you’re good to go!
- Paleo – Substitute dairy milk for almond, cashew, or coconut milk. As for the vanilla simple syrup, use date syrup, honey, maple syrup, or pure stevia and a dash of vanilla extract.
🧊 How To Store
This recipe yields one tall, roughly 12-ounce latte. If you have extra, it can be stored and enjoyed later.
Storage: Once cooled, pour the latte into a glass container with a tight-fitting lid and keep it in the fridge for 3 to 4 days. Instead of reheating a leftover latte, we recommend enjoying it over ice.
Freezer Storage: Another option is freezing the creamy matcha liquid in ice cube trays. Then, you can use the cubes to chill your future iced matcha drinks!
❔FAQ
To our knowledge, neither Dunkin nor Starbucks has pumpkin matcha on the menu. However, both places have the ingredients. Simply ask for a matcha tea latte sweetened with pumpkin syrup.
Making it from scratch is super simple, but yes. If you opt for store-bought, look for brands like Monin, Torani, and Davinci.
Absolutely! You can finish unflavored matcha drinks with a luscious layer of pumpkin cream cold foam -or double up on the pumpkin-y goodness and top pumpkin matcha with pumpkin cold foam!
If you’re not a fan of matcha, you can substitute it with freshly brewed espresso or strong coffee. For something less caffeinated, try combining the pumpkin spice creamer with other types of tea. Chamomille, chai, and earl grey are delightful options.
Yes! Matcha green tea is an antioxidant-packed powerhouse that may boost metabolism, improve digestion, increase energy levels, help detoxify the body, lower cholesterol, and reduce stress. Drink up!
🍵More Matcha Latte Recipes
- Apple Matcha Latte
- Blackberry Matcha Latte
- Blueberry Matcha Latte
- Chai Tea Matcha Latte
- Frozen Matcha Latte
- Lavender Matcha Latte
- Mango Matcha Latte
- Pineapple Matcha Latte
- Raspberry Matcha Latte
- Strawberry Matcha Latte
- Turmeric Matcha Latte
Iced Pumpkin Spice Matcha Latte
Equipment
- Small Saucepan
- regular whisk
- small mixing bowl
- matcha whisk
- Spoon or electric frother or blender
- large mug
Ingredients
- 12 ounces milk dairy milk or vegan alternative
- 1 tablespoon pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1½ teaspoon matcha green tea powder
- 1/4 cup hot water
- 2 tablespoons vanilla simple syrup or sweetener of choice
- 1.5 cups Ice
Instructions
- Add milk, pumpkin puree, pumpkin pie spice, and vanilla syrup to a small saucepan. Whisk to combine.
- Heat the mixture over medium-high heat until just before it reaches a full boil. Once it begins to bubble, remove the saucepan from the heat. Let it cool.
- In a small bowl, whisk the matcha and hot water until smooth and combined. You can also combine the matcha and hot water with an electric frother or in a blender.
- Add ice to a large glass. Pour the cooled pumpkin milk mixture into the glass with ice and pour the matcha liquid over top. Stir to combine.
- Taste and add more vanilla syrup or sweetener if needed. Enjoy!
