Pumpkin Cream Matcha Latte Recipe: A Cozy, Creamy Fusion of Fall and Zen

As pumpkin season rolls in and the crisp air inspires cozy vibes, there’s no better time to blend the earthy elegance of matcha with the warm spice of pumpkin. Say hello to the Pumpkin Cream Matcha Latte—a creamy, frothy, antioxidant-rich beverage that combines the best of autumn flavor with Japanese green tea tradition.

Whether you’re looking to recreate your favorite café-style latte at home or craving something a little different from the usual pumpkin spice latte, this recipe offers a unique twist that’s easy to make, deeply satisfying, and surprisingly nutritious.

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⭐ Why You’ll Love This Pumpkin Cream Matcha Latte

• A perfect balance of sweet, creamy, and earthy

• A healthier caffeine boost compared to coffee

• Packed with antioxidants from ceremonial-grade matcha

• Cozy fall flavors from pumpkin puree and pumpkin spice

• Cheaper and better than store-bought lattes

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🧡 What is a Pumpkin Cream Matcha Latte?

A Pumpkin Cream Matcha Latte is a layered drink made with frothed milk blended with pumpkin cream (a mix of pumpkin puree, vanilla, and spices) poured over smooth matcha tea. Unlike a regular pumpkin spice latte, this drink doesn’t rely on coffee, but on vibrant green matcha powder that provides a mellow energy lift and a unique grassy note that pairs surprisingly well with fall flavors.

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🛒 Ingredients You’ll Need

Here’s everything you’ll need to make this creamy matcha treat at home:

🥛 For the Pumpkin Sweet Cream:

• 3 tablespoons pumpkin puree (not pumpkin pie filling)

• 2 tablespoons heavy cream

• 2 tablespoons whole milk

• 1 tablespoon maple syrup (or honey)

• ¼ teaspoon pumpkin pie spice

• ¼ teaspoon vanilla extract

• Pinch of salt

🍵 For the Matcha Base:

• 1 teaspoon ceremonial-grade matcha powder

• 2 tablespoons hot water (not boiling, around 80°C/175°F)

• ¾ cup milk of choice (dairy, oat, almond, etc.)

• Optional: sweetener to taste

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🍽️ Equipment You’ll Need

• Milk frother or handheld electric whisk

• Small saucepan

• Matcha whisk (chasen) or blender

• Glass or mug

• Fine mesh strainer (optional, for clump-free matcha)

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🔪 How to Make Pumpkin Cream Matcha Latte (Step-by-Step)

Step 1: Make the Pumpkin Sweet Cream

1. In a small saucepan, combine the pumpkin puree, heavy cream, whole milk, maple syrup, pumpkin spice, vanilla, and salt.

2. Heat over low to medium heat, stirring gently until warm (do not boil).

3. Use a milk frother or blender to whip the mixture until frothy.

4. Set aside or refrigerate if prepping ahead.

✅ Pro Tip: For a thicker, Starbucks-style cold foam, use more heavy cream and less milk.

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Step 2: Prepare the Matcha

1. In a small bowl, sift the matcha powder to avoid clumping.

2. Add hot (not boiling) water and whisk vigorously in a zig-zag motion with a chasen or handheld frother until fully dissolved and frothy.

3. If desired, add a touch of sweetener.

✅ Pro Tip: Use ceremonial-grade matcha for the best color and flavor.

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Step 3: Froth the Milk

1. Heat the milk of your choice until warm but not boiling.

2. Froth using a frother, French press, or whisk until bubbly and light.

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Step 4: Assemble Your Latte

1. In a glass or mug, pour the prepared matcha at the bottom.

2. Add the frothed milk.

3. Spoon the pumpkin cream on top, letting it slowly blend into the green base.

💡 Optional Garnish: Sprinkle extra pumpkin spice or a dusting of matcha on top for aesthetic flair.

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🧾 Nutritional Information (Per Serving)

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🍂 Tips & Variations

✅ Tips

• Use cold pumpkin cream for a cold brew-style version.

• Adjust sweetness based on personal taste or dietary needs.

• Frothing cold cream works best if you use a 50/50 cream and milk blend.

🔁 Variations

• Iced Version: Pour matcha over ice, top with cold pumpkin cream foam.

• Vegan Version: Use almond or oat milk, and coconut cream instead of dairy.

• Spiced Mocha Matcha: Add a small spoonful of cocoa powder to the matcha base for a chocolaty twist.

• Chai Fusion: Mix a splash of chai concentrate into the pumpkin cream for spicy complexity.

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🧊 Storage & Reheating

Storing:

• Store extra pumpkin cream in a sealed jar in the refrigerator for up to 4 days.

• Matcha should be consumed fresh for best flavor and benefits.

Reheating:

• Gently reheat pumpkin cream on the stovetop or microwave, then froth again.

• Matcha can be reheated, but don’t boil it, as it can become bitter.

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❌ Common Mistakes to Avoid

1. Using boiling water for matcha: This scorches the powder, making it bitter.

2. Not sifting matcha: You’ll end up with clumps.

3. Using pumpkin pie filling: It’s pre-sweetened and will overpower the latte.

4. Overheating milk: Burns proteins and can change the flavor and texture.

5. Skipping the frothing step: You’ll lose that luscious, creamy texture.

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🤔 FAQs About Pumpkin Cream Matcha Latte

Q1: Can I use culinary-grade matcha?

A: While you can, ceremonial-grade matcha is smoother, less bitter, and has a vibrant color, ideal for lattes.

Q2: Is this drink caffeinated?

A: Yes, matcha contains about 70mg of caffeine, offering a gentler energy lift than coffee with no jitters.

Q3: Can I make this drink iced?

A: Absolutely! Just use cold milk and pour over ice. Keep the pumpkin cream cold for the best foam effect.

Q4: Is this recipe vegan-friendly?

A: With plant-based milk and coconut cream, this drink can easily be made vegan and just as delicious.

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📣 Final Thoughts: Save & Share the Fall Magic!

This Pumpkin Cream Matcha Latte is more than just a seasonal drink—it’s a beautiful fusion of cultures, flavors, and self-care in a mug. Whether you’re cozying up on a rainy morning or sipping something special during your afternoon break, this latte offers a comforting, delicious, and energizing experience.

📌 If you loved this recipe, don’t forget to save it to your Pinterest board, share it with a friend, or leave a comment below! There’s nothing better than homemade magic—and you just made it happen.