Starbucks launched its Iced Pumpkin Cream Matcha for fall, and this is my homemade version with real pumpkin puree and maple syrup! A smooth matcha latte is topped with velvety pumpkin cold foam. This pumpkin cold foam is made with pumpkin puree, maple syrup, and pumpkin pie spice to bring cozy autumn flavor to matcha.
Fall is my favorite season, and I start counting down the days in August until I can make all the cozy recipes! As soon as September hits, I'm ready for cozy soups, roasted sweet potatoes, Kabocha squash dishes, and pumpkin spice drinks!
I've been enjoying Pumpkin Cream Cold Brew and Pumpkin Cream Brown Sugar Shaken Espresso. But when I saw Pumpkin Cream Matcha, I realized that I should have added pumpkin flavor to a matcha latte!
I keep this recipe simple with real pumpkin puree and maple syrup. It's an easy way to enjoy fall!
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What Is Iced Pumpkin Cream Matcha?
Iced Pumpkin Cream Matcha is a smooth matcha latte topped with a layer of creamy pumpkin cold foam and a dash of pumpkin spice. Popularized by Starbucks, it's a fun, spiced autumn drink, just like the Pumpkin Spice Latte (PSL).
When I saw this drink, I immediately thought I needed to make it with real pumpkin puree and maple syrup. It's a simple way to add warm, seasonal flavor without overpowering the matcha.
If you're new to matcha, I have a matcha basics guide!
Why You'll Love This Recipe
- This is a Starbucks copycat recipe, but homemade with real pumpkin puree and maple syrup.
- I love adding pumpkin spice syrup to coffee and matcha during fall, but this recipe only requires pumpkin puree to keep it simple and easy
- Beautiful color contrast makes you fall in love with fall! Crisp green matcha dressed up with pale yellow pumpkin cold foam and deep brown pumpkin pie spice.
- Sweetened with maple syrup.
Ingredients You'll Need
For the Pumpkin Cream Cold Foam
- Heavy whipping cream: Use regular or dairy-freekind.
- Milk: Any milk works.
- Pumpkin puree: Add wholesome pumpkin flavor. Use Pumpkin puree and NOT pumpkin pie filling.
- Maple syrup: Maple syrup blends in cold drinks nicely. You can also use Pumpkin Spice Coffee Syrup instead. In that case, since there are already pumpkin pie spices and vanilla paste in the syrup, you can omit them.
- Pumpkin pie spice: This brings so much cozy fall vibes to this drink! It's a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice. If you don't have it, don't worry! Just use cinnamon instead and throw in some other spices if you have them.
- Vanilla bean paste: I love vanilla bean paste over extract, especially in drinks. The paste has a richer and stronger flavor, and won't leave an unpleasing aftertaste.
For the Matcha Latte
- Matcha: I highly recommend ceremonial-grade matcha for a rich aroma, clean taste, and crisp color. You don't need an expensive tin. Choose the most affordable ones from the lineup. Affordable ceremonial-grade matcha usually has a strong flavor with a little bitterness, which shines in flavored lattes.
- Maple syrup: You can also use Pumpkin Spice Coffee Syrup for extra cozy flavor.
- Oat milk: Oat milk is my personal favorite in coffee and matcha. But any milk works.
How to Prepare Matcha for Pumpkin Cream Matcha
I recommend preparing matcha with a traditional method using a bamboo whisk. It creates velvety, smooth tea and fluffy froth on top.
- In a small bowl, sift in matcha powder. I like 3g (about 1.5 teaspoons) of my matcha for my latte. If you like bold flavor, use 4g (about 2 teaspoons).
- Use 158-176°F (70-80°C) water for the best flavor. Use a kettle with temperature control, or let the boiling water cool slightly. Traditional Method: Bring water to a boil, then pour it into a clean cup. This cools down the water slightly. Then pour it into matcha.
- Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface. Use an "M" or "W" motion.
- Once froth forms, brush the surface with the tip of the bamboo whisk, continuing to use an "M" or "W" motion. This step reduces large bubbles and makes the froth extra creamy.
Hot Water Temperature for Matcha: Hot water can make matcha taste bitter. Using a kettle with temperature control is the easiest. But it's not necessary! Try the traditional method instead: bring water to a boil, then pour it into a clean cup to cool down the water slightly. Then use it in matcha.
How to Make Iced Pumpkin Cream Matcha
- Make the Cold Foam. In a glass or jar, combine heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla paste.
- Use a handheld frother to froth until fluffy.
- Alternatively, you can shake vigorously in a sealed jar or blend in a small blender to make the fluffy cold foam.
- Make the Latte. Fill the glass with ice cubes and pour the syrup over it. Add oat milk and the prepared matcha. Top with the cold foam and extra pumpkin pie spice. Mix well and enjoy!
Tips for the Best Pumpkin Cream Matcha
- I recommend affordable ceremonial-grade matcha for a smooth matcha latte base. Affordable ceremonial-grade matcha has a great balance of strong flavor and a hint of bitterness that shines through in a latte.
- Use 158-176°F (70-80°C) water for making matcha.
- Use cold ingredients for the pumpkin cream cold foam for a thicker, creamier texture. If the ingredients are too warm, the foam can turn loose and thin.
- Go easy on the pumpkin pie spice. Pumpkin spice is delicious, but it can quickly overpower matcha. I like using just a dash to make the foam taste cozy without hiding matcha's clean, earthy flavor.
Variations
- Use pumpkin spice syrup: If you want to make it extra cozy and pumpkin-spiced, add a drizzle of pumpkin spice syrup for a cafe-quality drink at home.
- Make it with hojicha: Using hojicha instead of matcha makes this latte even cozier! Top the hojicha latte with pumpkin cold foam for a mellow, toasty autumn drink.
- Use your favorite milk: You can use any milk for the matcha latte base! I like oat milk, but whole milk, almond milk, or coconut milk are also delicious!
Make-Ahead and Storage
Pumpkin Cream Matcha tastes best right after assembling, while the matcha is fresh, the ice is cold, and the pumpkin foam is fluffy.
You can make the pumpkin cold foam ahead of time and store it in an airtight container in the refrigerator. Froth it again right before using it to revive the fluffy texture.
I don't recommend storing the fully assembled drink because the ice will melt and the layers will disappear, and most sadly, the matcha will start to oxidize. For the best texture and color, prepare pumpkin cold foam and store it in the fridge, then prepare the matcha and assemble right before drinking.
If you have leftover pumpkin cold foam, store it in the refrigerator and use it within a day. Froth again before serving if needed.
More Matcha Drinks
Love matcha? Try these next!
- Banana Matcha Latte
- Strawberry Matcha Latte
- Blueberry Matcha Latte
- Mango Matcha Latte
- Matcha Lemonade
- Coconut Matcha Cloud
Iced Pumpkin Cream Matcha
Ingredients
For the Pumpkin Cream Cold Foam
- 3 Tablespoons heavy whipping cream
- 2 Tablespoons oat milk or any milk of your choice
- 2 Tablespoons pumpkin puree
- ½ Tablespoon maple syrup
- A dash pumpkin pie spice
- ½ teaspoon vanilla bean paste
For the Matcha Latte
- 3 g ceremonial grade matcha about 1½ teaspoons (see note)
- ¼ cup hot water boil the water and pour it into a cup to cool down to 176°F (80°C)
- 2 teaspoon maple syrup
- ½ cup oat milk
- Ice cubes
Instructions
Make the Pumpkin Cream Cold Foam
- In a glass or jar, combine heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla paste. Use a handheld frother to froth until fluffy.
- Alternatively, you can shake vigorously in a sealed jar or blend in a small blender to make the fluffy cold foam.
Make the Latte:
- In a small bowl, sift in matcha powder. Add hot water and use a bamboo whisk to whisk vigorously until smooth and foamy on the surface.
- Fill the glass with ice cubes and pour the syrup over it. Add oat milk and matcha. Top with the cold foam and extra pumpkin pie spice. Mix well and enjoy!
Notes
Nutrition
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