Matcha Pumpkin Spice Latte

Ingredients – for the syrup

• 3 tbsp pumpkin puree

• 150 ml water

• 1 tsp pumpkin spice (cinnamon, nutmeg, cardamom and ginger)

• 2–3 tablespoons of sweetener of your choice – e.g. maple syrup or coconut blossom sugar

Preparation – Pumpkin Spice Syrup

1. To make pumpkin puree:
   Bake the pumpkin (e.g. Hokkaido or butternut) in the oven at 200 °C for about 30 minutes, until it is soft.
   Then blend with a little water until a smooth, creamy consistency is achieved.

2. Make syrup:
   Put the pumpkin puree into a pot with water, spices and sweetener.
   Bring to a boil briefly while stirring, then simmer over medium heat until the mixture becomes syrupy.

3. Bottling:
   Remove from heat, let cool slightly and pour into a clean bottle.
   The syrup will keep in the refrigerator for about 1 week.

Ingredients – for the Matcha Latte

• 1 tsp matcha (ceremonial grade)

• 60 ml hot water (not boiling, approx. 80 °C)

• 150 ml milk or plant-based alternative (e.g. oat milk)

• 1–2 tsp pumpkin spice syrup

Preparation – Pumpkin Spice Matcha Latte

1. Mix the matcha:
   Whisk the matcha with hot water and a chasen (bamboo whisk) until frothy and no lumps remain.

2. Add syrup and milk:
   Pour the pumpkin spice syrup into a cup, stir in the matcha, and then add warm or frothed milk.

3. Finish & enjoy:
   Optionally sprinkle with a pinch of cinnamon or nutmeg – and savor every moment. 🍁

Tip

For an extra creamy texture , briefly froth the syrup with the milk before adding the matcha.

Recipe by @ainaleela