Matcha & Pumpkin Cold Foam: Fall's Best Combo

Love Starbucks but want a healthier option at home? We've got you covered. Try our Iced Matcha Latte with Pumpkin Cold Foam. It's a blend of refreshing matcha and cozy pumpkin spice, perfect for the sweater weather.
 

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WHAT YOU'LL NEED TO MAKE THIS RECIPE :

For Iced Matcha Latte:

• 1 or 2 Teangle spoons (or between ½ and 1 teaspoon) of Teangle Ceremonial Matcha
• 1 tablespoon hot water (not boiling)
• 1 cup of oat milk
• A bamboo whisk or Teangle Milk Frother
• Strainer
• Ice cubes

For Pumpkin Cold Foam:

• ¼ cup canned pumpkin puree
• ½ cup heavy cream
• 1 or 2 tablespoons maple syrup
• ½ teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)

STEP-BY-STEP INSTRUCTIONS

For Iced Matcha Latte:

• Sift: Use a strainer to sift the Ceremonial matcha into a small bowl to prevent clumps.
• Dissolve: Dissolve the matcha in hot water (around 175°F or 80°C).
• Blend: Use your Teangle Milk Frother or a bamboo whisk to blend until no clumps remain.

For Pumkin Cold Foam:

• Combine: In another container, combine the heavy cream, maple syrup, pumpkin pie spice, and pumpkin puree.
• Whisk: Use your Teangle Milk Frother to whisk until it becomes thick and creamy.

For Assembling:

• Pour: Pour the milk with ice into a glass.
• Add: Add your matcha paste on top and mix.
• Top It Off: Using a spoon, gently layer the previously prepared pumpkin cold foam on top.
• Enjoy & Spread the Love: We'd love to see your recipe! Tag your photos with @teanglematcha for a chance to win a free matcha bag!