Matcha Pumpkin Spice Latte | Zenergy Tea
10 min
5 min
1pers
Drinks
Original
Story
It was the first crisp morning of fall.
Steam curled above the kettle while the scent of roasted pumpkin drifted through the kitchen.
She reached for her bamboo chasen, the one she hadn’t used since summer.
As hot water met matcha, the color deepened to soft jade — the season had quietly begun.
Ingredients
1 tsp ceremonial-grade matcha powder
2 tbsp pumpkin puree
½ tsp pumpkin spice mix
1 cup milk (of choice)
1 tsp maple syrup (optional)
Hot water (70 – 80 °C) for whisking
Directions
1. Prepare Matcha
Sift 1 tsp matcha into a bowl to remove clumps. Add 2 oz hot water (about 80 °C) and whisk briskly until foam appears.
2. Warm the Milk
In a small saucepan, combine milk, pumpkin puree, pumpkin spice, and maple syrup. Heat gently until steaming but not boiling.
3 Combine and Serve
Pour the pumpkin-spice milk into a cup, then add the whisked matcha on top. Stir lightly to blend.
4. Optional Finish
Dust a pinch of pumpkin spice or sea salt on the foam for balance.
TIPS
Use a soft-tip chasen for a velvety foam.
Oat milk adds natural sweetness and pairs beautifully with pumpkin.
Keep water below 85 °C to preserve matcha’s fresh aroma.
Aileen Gong is a food creator, sommelier, and graduate of the School of the Art Institute of Chicago.
She shares quiet, beautiful recipes that celebrate simple rituals and mindful flavors.
She grows blueberries in pots, hand-whisks her matcha, and believes every drink can be a small moment of peace.
Q: Can I make this iced?
Yes. Whisk matcha as usual, then pour over ice with cold pumpkin milk.
Q: Is it vegan?
Yes, if you use plant-based milk and skip honey.
Q: What’s the best matcha for lattes?
Use a ceremonial-grade matcha from Shizuoka or Kyoto with a smooth, sweet finish.
Q: Why does my matcha taste bitter?
The water was too hot or the powder was not sifted properly.
Q: Can I store pumpkin puree?
Yes. Refrigerate for up to 5 days or freeze for a month.
