Pumpkin Spice Matcha Latte (4 Ingredients!)

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Matcha powder and pumpkin pie spice next to mugs of our iced and hot pumpkin spice matcha latte recipe

When pumpkin spice season comes around, but you’re in a matcha mood, have both! This festive recipe combines two of our favorite flavors for an antioxidant-rich, lightly sweetened drink that’s perfect for fall. It gives you a gentle pick-me-up without the jitters and is delicious served hot or cold!

Make it in a blender, milk frother, or saucepan in 5 minutes with just 4 simple ingredients. Let’s make (pumpkin-spiced) matcha!

Coconut milk, maple syrup, pumpkin pie spice, matcha powder, and water

How to Make a Pumpkin Spice Matcha Latte

This recipe begins with a decision: hot or iced!

Since pumpkin spice signals the beginning of chilly weather (and all things cozy) in our part of the world, we’ll start with the hot version. A saucepan will do the trick, but a milk frother is the way to go if you’re craving a frothy, café-style latte! If using a frother, you can add all the ingredients and press a button. Talk about EASY!

Pouring dissolved matcha powder into a saucepan of dairy-free milk and sweetener

If using a saucepan, begin by warming your favorite milk (we like coconut milk) with pumpkin pie spice and maple syrup (or another sweetener). You’ll mix the matcha powder with a little hot water so it dissolves and leaves you with a drink free from matcha lumps.

Stirring dissolved matcha powder into  warm dairy-free milk

Mix the dissolved matcha into the warm pumpkin-spiced milk, and you’ve got a pumpkin spice matcha latte. Enjoy in your favorite mug and prepare to be warmed from the inside out.

Pouring a pumpkin spice matcha latte into a mug

Now for the iced version: Simply add all the ingredients to a blender, blend until smooth and frothy, pour over ice, and enjoy!

Blender with coconut milk, water, maple syrup, pumpkin pie spice, and matcha powder

We hope you LOVE this matcha latte! It’s:

Creamy
Naturally sweet
Pumpkin-spiced
Energizing
Antioxidant-rich
& SO delicious!

Enjoy it any time you’re craving matcha and pumpkin spice and can’t decide between the two! Pairing ideas? Try any sweet treat with cinnamon, including our Best Vegan Gluten-Free Zucchini Bread, Pumpkin Spice Energy Bites, or 1-Bowl Vegan Coffee Cake (GF, Oil-Free).

Love Pumpkin Spice? Try These Next:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Pouring a matcha latte onto ice in a glass

Pumpkin Spice Matcha Latte (4 Ingredients!)

A creamy, lightly sweetened matcha latte infused with pumpkin pie spice and ready in just 5 minutes with 4 ingredients! Energizing, antioxidant-rich, plant-based, and delicious served hot or cold.
Author Minimalist Baker
Print
Top down shot of a mug of matcha with pumpkin pie spice
5 from 3 votes
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1 (Mug)
Course Beverage
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • 1/3 cup canned light coconut milk (we like Whole Foods 365 brand // or sub other dairy-free milk)
  • 3/4 cup water (replace with more dairy-free milk if not using canned coconut milk)
  • 1/2 tsp pumpkin pie spice
  • 1-2 tsp maple syrup* (or sub stevia to taste)
  • 1/2 – 3/4 tsp matcha powder (find our matcha review here! // use the lesser amount if using a high-quality, potent brand)

Instructions

HOT – SAUCEPAN

  • Add all ingredients except matcha powder to a small saucepan and warm gently, whisking frequently, until smooth and warmed through. Whisk matcha with 1 Tbsp (15 ml) hot water in a small bowl or mug until smooth then pour into the saucepan and whisk again to combine.
  • Alternatively, you can add all ingredients to a milk frother (we like Breville) and turn on the warm setting to mix and heat.
  • Enjoy immediately. Shake or stir if the spices start settling to the bottom of the mug.

ICED

  • Add all ingredients to a blender and blend until smooth and frothy — about 30-45 seconds.
  • Enjoy immediately over ice. Shake or stir if the spices start settling to the bottom of the mug.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup.

Nutrition (1 of 1 servings)

Serving: 1 serving Calories: 87 Carbohydrates: 9.8 g Protein: 0.1 g Fat: 5.3 g Saturated Fat: 4.6 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 11 mg Potassium: 28 mg Fiber: 0.5 g Sugar: 7.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 26 mg Iron: 0.1 mg

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  1. Melissa says

    I made the iced version and loved how easy this was! I added 2 Tbsp of pumpkin puree and sweetened it with the nutpods coffee cake creamer instead of maple syrup. Definitely a keeper!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Melissa. Thanks so much for the lovely review and for sharing your modifications! xo

  2. Sara says

    I made an iced one of these with Chobani extra creamy oat milk (my favorite for drinks) and it was delicious! I make my matcha with a traditional whisk but blending would work great too. Thanks for the great idea! I’ll be adding pumpkin pie spice to my matcha for all of autumn and winter now :-)

  3. TS says

    Love this! Def going to give it a try. As for those matcha lumps I have found mixing the matcha in with your liquid sweetener first (honey or maple syrup) and making it into a paste, helps make it smoother and less clumpy!

  4. Jenny Pompilio says

    I just made this iced since it’s still warm here in Portland in the afternoons. Yummy, hinting of Autumn 🍁 Thanks for the inspiration! I used my immersion blender which worked well to blend & froth. Another of my favorite matcha lattes is Maca Matcha. Basically it’s the same recipe here, just use 1/2 tsp maca powder instead of pumpkin pie spice. Sometimes I add vanilla too. Highly recommended! 🍵