Iced Pumpkin Cream Matcha
This Pumpkin Cream Matcha Latte combines smooth iced matcha with a rich pumpkin cream cold foam for a refreshing fall drink that's easy to make at home. Every sip blends earthy matcha with creamy pumpkin spice flavors for the perfect seasonal treat.
Ingredients
Matcha Latte
- 1 tsp ceremonial-grade or high-quality culinary matcha
- 2 tbsp hot water 175°F/80°C
- 1 cup milk
- ice
Pumpkin Cream Cold Foam
- 3 tbsp heavy cream
- 2 tbsp milk
- 1 tbsp vanilla syrup
- 1 tbsp pumpkin puree
- ¼ tsp pumpkin pie spice
Optional Garnish
- Pumpkin pie spice
- Matcha powder
Instructions
- Sift the matcha into a small bowl.
- Add the hot water and whisk until smooth and frothy.
- Fill a tall glass with ice.
- Pour the milk over the ice.
- Slowly pour the whisked matcha over the milk.
- In a separate cup, combine the heavy cream, milk, vanilla syrup, pumpkin puree, and pumpkin pie spice.
- Froth for 20 to 30 seconds until thick but still pourable.
- Spoon or pour the pumpkin cream cold foam over the matcha latte.
- Garnish with pumpkin pie spice or a light dusting of matcha, if desired.
- Serve immediately.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Oat milk creates an especially creamy dairy-free latte.
- Don't use boiling water when preparing the matcha.
- Froth the pumpkin cream only until it's thick enough to float on the drink.
- Adjust the sweetness by adding more or less vanilla syrup.