Kabocha Pumpkin Matcha Latte
A stunning, visual tiered beverage pairing the creamy, chestnut-like sweetness of authentic Japanese Kabocha squash paste with the crisp, earthy, umami notes of whisked matcha.
Servings: 1 people
Calories: 226kcal
Ingredients
Kabocha Pumpkin Base
- 3 tbsp Kabocha squash paste homemade preferred
- 1 tbsp Maple syrup
- 1 pinch Ground cinnamon
- 1 pinch Ground nutmeg
- 1 pinch Ground turmeric
- 1 cup Milk whole milk or oat milk recommended
Matcha Tea Layer
- ½ tablespoon High-quality matcha powder
- 3 tbsp Hot water warmed to 158°F–176°F / 70°C–80°C
Toppings
- Whipped cream or coconut cream for a vegan option
Instructions
- In a small saucepan, combine the kabocha paste, maple syrup, cinnamon, nutmeg, and turmeric. Pour in the milk and whisk gently to combine. Place over medium-low heat, stirring occasionally to prevent scorching, until the mixture just begins to simmer. Pour into a clear glass mug.
- While the milk warms, sift your matcha powder into a small bowl to eliminate any clumps. Pour in the hot water and use a traditional chasen (bamboo whisk) to vigorously whisk in a "W" or "M" motion until a fine, smooth layer of froth forms on top.
- Gently pour the whisked matcha over the back of a spoon onto the center of your hot pumpkin latte base. Because the kabocha base is heavy and dense, this creates a beautiful, distinct layered gradient.
- Top with a generous dollop of whipped cream or coconut cream. Add an extra light dusting of cinnamon if desired, and enjoy your cozy autumn treat immediately!
Notes
Note: For instructions on how to easily cut, steam, and store your own homemade kabocha paste from scratch, make sure to read my comprehensive guide: "HOW TO CUT AND STORE KABOCHA SQUASH" linked in the main post body!
Nutrition
Serving: 354g | Calories: 226kcal | Sugar: 25.1g