Fall is the harvest season, and in the Northeast US, where Matchaful calls home, that means carrots, pumpkins, and apples. For our seasonal café menu, our culinary team was inspired by the abundance of these fall flavors on display at local New York City farmers' markets. The result is a fall menu paying homage to falling leaves, cable-knit sweaters, and of course: pumpkin spice.
Pumpkins are popular in the fall not only due to their prominence but also because of their high vitamin A content. This nutrient is essential for a well-functioning immune system and supports our organs during periods of seasonal stress. Every year we help you through this transitional time with our Autumn Spice Matcha Latte. By popular demand, we're sharing our signature recipe with you today!
Autumn Spice Matcha Latte
Makes one serving
For the Matcha:
- 1.5 tsp Ceremonial Hikari Matcha
- 2 oz 180°F water
For the Spiced Pumpkin Milk:
- 2 oz pumpkin purée
- 0.5 tsp ground cinnamon
- 0.5 tsp vanilla extract
- 0.25 tsp ground nutmeg
- 0.25 tsp astragalus (optional)
- pinch of ground cardamom
- 6 oz oat milk
- 1 tbsp maple syrup
- Combine pumpkin purée, all spices and herbs, oat milk, and maple syrup in a saucepan. Heat the mixture on medium while whisking constantly.
- Whisk the Ceremonial Hikari Matcha with 2 oz of water heated to 180°F in a shallow bowl until a dense froth forms.
- Pour spiced pumpkin milk mixture into a mug and top with matcha.
At our cafés, we make this Autumn Spice Matcha Latte with our Ceremonial Hikari Matcha—the matcha varietal we recommend for all our lattes and creative drinks. Its delicate but robust flavor profile pairs perfectly with the sweetness of pumpkin and the flavorful spices in the drink. For an enhanced immune-boosting effect, we added the adaptogen astragalus. This fall special is best enjoyed hot and sweetened with maple syrup.
Now through the rest of fall, our cozy Autumn Spice Matcha Latte is available for your enjoyment at our three NYC cafés. Find your closest location here.