Ingredients
Matcha Latte
- 1 1/2 tsp ceremonial grade Matcha Powder
- 1/4 cup hot water
- 1 tsp honey
- 1/2 tsp vanilla bean paste or extract
- 3/4 cup milk of choice (oat or almond milk recommended)
- 1/2 cup ice
Pumpkin Spice Cheese Foam
- 1/4 cup heavy cream
- 1 Tbsp mascarpone cheese (or cream cheese)
- 1 heaping Tbsp pumpkin spice syrup
- Pumpkin pie spice and matcha powder for garnish
Instructions
- Prepare the Matcha Mixture: Sift the matcha powder into a heat-proof bowl with a spout to remove clumps and ensure a smooth consistency.
- Whisk the Matcha: Add hot water, honey, and vanilla bean paste to the bowl. Use a bamboo matcha whisk to vigorously whisk the mixture in a ‘W’ shape until creamy and frothy, about 35-45 seconds. Alternatively, use a handheld frother in a mason jar to mix if you don’t have a bamboo whisk.
- Assemble the Latte: Add about 1/2 cup of ice to a glass, pour in the milk, then pour the prepared matcha mixture on top. Stir gently to combine the layers.
- Make the Pumpkin Spice Cheese Foam: In a small jug, combine heavy cream, mascarpone cheese, and pumpkin spice syrup. Use a handheld frother to whisk until the mixture doubles in size and becomes smooth and frothy.
- Finish and Serve: Spoon the pumpkin spice cheese foam on top of the matcha latte. Garnish with a sprinkle of matcha powder and pumpkin pie spice. Stir before enjoying.
Notes
- Use ceremonial grade matcha for the best flavor and vibrant green color.
- Adjust the sweetness by varying the amount of honey and pumpkin spice syrup to your preference.
- Mascarpone cheese can be substituted with cream cheese if unavailable.
- This recipe works well with plant-based milks like oat or almond for a dairy-free option, omitting heavy cream or using a non-dairy whipping alternative for the foam.
- For best results, serve immediately after preparation to enjoy the foam’s texture and the cold latte.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Vegetarian
