With real pumpkin! All natural, real flavours and the energy boost and health benefits of matcha.
Turn the kettle on. Use the green tea setting if you have it or bring the water to a boil and let it cool a bit while you prepare the pumpkin milk.
Heat the milk, pumpkin pie spice, pumpkin puree and vanilla extract in a saucepan. Stir in your sweetener. We love maple syrup, but monk fruit is a great no calorie option.
Add a 1/2 teaspoon of matcha to two empty mugs. Once the water is hot (but not boiling!), pour 1/2 cup into each mug. Use an electric milk frother to whisk the matcha. If you have a bamboo matcha whisk, whisk in the bowl and transfer to a mug. (alternative methods below)
Pour the pumpkin spice milk over the matcha, sprinkle a little pumpkin spice on the top and enjoy!
Alternative matcha methods: You can add the matcha and water right into the saucepan and then blend the whole thing. Just be careful blending a hot liquid. Hold the blender lid down with a few clothes/tea towels. You can also add the matcha to a bowl and add a very small amount of the hot water. Use the back of a spoon to make a paste. This gets all the clumps out of the matcha. Then you can add the rest of the water and whisk with a kitchen whisk. This method isn't idea, but you gotta work with what you have! Upgrade to a milk frother or bamboo whisk when you get the chance!
Mix together the following spices, store leftovers in an airtight container.