The keyword for October is... ‘Pumpkin’! And in today's post, the queen of autumn meets the delicate flavour of Japanese green tea. Have you ever tried a pumpkin matcha latte? Let's see how to make it. An afternoon treat to enjoy if you love pumpkin and spices, you should definitely give pumpkin matcha latte a try.

How to make pumpkin matcha latte:

As always, let's start with the list of ingredients, all of which are fairly easy to find or make at home, with a little time and patience (in the case of pumpkin purée).

For each serving of your pumpkin matcha latte, you will need:

One cup of cow's milk or plant-based milk if you prefer to make a vegan version (almond milk is generally recommended for taste).

1 tablespoon of pumpkin purée (easily found in online shops, but quite simple to make at home; we will devote a paragraph to the recipe later in this article) 

1 teaspoon of matcha tea 

1/2 teaspoon of pumpkin spice mix, which you can make using the recipe published some time ago on our blog.

Honey (or maple syrup for the vegan version) to taste for sweetening

Preparation

In a sufficiently large saucepan, combine the milk, honey or maple syrup, spice mix and pumpkin pulp and stir over a low heat, without bringing the mixture to the boil. 

Prepare the matcha tea separately. If you are unfamiliar with the procedure, you can follow our guide: ‘How to prepare a good cup of matcha tea’.

Use a whisk or milk frother to give the milk and pumpkin purée mixture, flavoured with the spice mix, a frothy consistency.

Add the matcha tea and serve warm, with a dollop of cream for an extra touch of indulgence.


Prepare the pumpkin purée

If you can't find pumpkin purée, or if you prefer a homemade product without preservatives, you can prepare it in a few simple steps.

Wash and clean the pumpkin, remove the skin and seeds and cut it into pieces as small as possible. Depending on how much time you have, you can cook it in the oven or in a pan. The first option will take about 30-45 minutes in a fan oven at 200°C, depending on the size of the pieces you have cut.
If you choose to cook it in a pan or pot, be careful not to add too much water, as the pumpkin will release liquid during cooking and the purée may not have the right consistency.

Once cooked, mash the pulp with a fork or use a blender, being careful not to overprocess it. You can store the pumpkin purée for up to 5 days in an airtight glass jar and use it for both sweet and savoury recipes. If you do not plan to use it in time, you can freeze any leftovers.