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Pumpkin Pecan Pie Matcha Latte
November

Pumpkin Pecan Pie Matcha Latte

Flavor notes
  • Nutty
  • Cozy
  • Sweet

The Pumpkin Pecan Pie Matcha Latte is the ultimate November treat - warm, cozy, and inspired by the flavors of the Thanksgiving table. This recipe was actually created with our community: we asked what you were craving most this month, and you delivered. The result is a rich, dessert-like latte that blends the nostalgic flavors of pumpkin and buttery pecan pie with the smooth, earthy depth of matcha. It’s indulgent, comforting, and the perfect sip to enjoy all month long, because some Thanksgiving treats are simply too good for one day only.

Tag us in your creations! @morethan.matcha #matchaofthemonth

See full recipe below

The Recipe

INGREDIENTS

1 tbsp marshmallow syrup (made with equal parts water, sugar, and marshmallows)

1/2 cup oat milk (+1 tbsp for cold foam)

1/2 tbsp pumpkin puree

1 tsp maple syrup

4 pecans

2 tbsp heavy cream

1.5 tsp more than matcha and 1/4 cup hot water

Pumpkin Pecan Pie Matcha Latte

Roast the Marshmallows: If you choose to make this from scratch - start by lining a baking sheet and broiling marshmallows just until golden. Watch closely because it literally takes a minute but can be burnt easily.

Prepare the Syrup: Combine 1/2 cup water, 1/2 cup sugar, and 1/2 cup toasted marshmallows into a pot and simmer for 10 minutes.

Prepare the Matcha: Sift 1.5 tsp of our matcha powder into a bowl. Add ¼ cup of hot, filtered water (160°F). Whisk until microfoam top layer forms.

Pumpkin Pecan Pie Matcha Latte

Prepare the Base of the Drink: Blend oat milk, pumpkin puree, maple syrup, and pecans and strain into a milk frother to heat up this base mixture for your latte.

Prepare Your Cream Top: Froth 2 tbsp heavy cream with 1 tbsp oat milk and 1 tbsp marshmallow syrup.

Form Your Drink: In a mug, pour heated base, matcha, and finally cream top. Enjoy!

Pumpkin Pecan Pie Matcha Latte
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