The pumpkin latte is always a shining star for an autumn drink. Have you tried the matcha version before? If not, I really want you to try this kabocha pumpkin matcha latte. Thick and nutty kabocha pumpkin taste with refreshing matcha flavor is an amazing combination.
Ingredients of Kabocha Pumpkin Matcha Latte
Kabocha pumpkin paste: Unfortunately they don’t sell kabocha pumpkin paste in the U.S, so you have to make your own. Please check my kabocha pumpkin post→ HOW TO CUT AND STORE KABOCHA SQUASH. Of course, you can substitute with regular canned pumpkin puree.
Maple syrup: as a sweetener for the latte. You can make it without it. Also, you can use any sweetener you like.
Spices: I use, cinnamon, nutmeg, and turmeric for this latte. However, it’s all up to your choice. Allspice, clove, or ginger will be great for this latte. Or you can use already premixed pumpkin spice.
Milk: Anytype of milk you like. I use regular whole milk or oat milk when I make my latte. Coconut milk, almond milk, soy milk or any other type of milk will work for this pumpkin latte.
Matcha powder: Please use good quality matcha especially when you are drinking matcha. Here is my blog post about matcha → BEST 8 MATCHA FOR DRINKING AND BAKING. I picked a couple of my favorite matcha for this post. Please check out.
Whipped cream: Regular whipped cream or coconut whipped cream if you like to make a vegan matcha pumpkin latte.
Tips
- Stir occasionally when you are heating up the pumpkin latte. Kabocha is really thick so it might be burned on the bottom of your pot if you don’t stir while heating.
- Shift matcha powder before adding hot water. Also, it is the golden rule to make matcha; be careful with the temperature of hot water. Hot water temperature should be below 176℉ / 80℃. I normally use 158℉/70℃. If you use really hot water, it scorches the matcha and makes it taste bitter.
- Slowly pour the matcha onto the pumpkin latte, if you want to have a gradient of yellow-orange and beautiful green. Tehnically, the kabocha pumpkin latte is thicker and denser than matcha so the beautiful gradient will stay for a while until you stir the drink.
Ingredients
- 3 tablespoons of kabocha squash paste
- 1 tablespoon of maple syrup
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 1 pinch of turmeric
- 1 cup of milk (any kind of your choice)
- ½ teaspoon of matcha powder
- 3 tablespoons of hot water
- Whipped cream
Instructions
- In a small pot, add kabocha pumpkin puree, maple syrup, cinnamon, nutmeg, and turmeric. Pour milk, and stir with a small whisk. Heat it up. Stir occasionally until it simmers.
- Meanwhile, make matcha. In a small bowl, add sifted matcha powder and pour hot water (temperature should be below 176℉ / 80℃), and whisk them with a bamboo matcha whisker.
- Pour the pumpkin latte into a mug, then slowly pour matcha onto it.
- Finish with whipped cream on the top of the latte if you like.
Notes
- For kabocha squash paste check my blog post → HOW TO CUT AND STORE KABOCHA SQUASH
