1 cup of water, boiled and allowed to cool to 74 C
1 cup of coconut milk
1 tbsp of pumpkin puree
2 tsp maple syrup (less or more to taste)
Instructions
Place matcha tea powder in a bowl.
While the water is boiling, place the coconut, pumpkin pie spice, pumpkin puree and maple syrup in a milk frother.*
Once the water is cooled to 74C, pour a small amount of water over the matcha tea. Whisk vigourously with a matcha whisk until bubbles form. Slowly pour the rest of the water over the matcha and stir until fully combined and a dark green colour. **
Once milk mixture is frothed, pour into matcha tea and stir until combined.
Divide in two mugs and sprinkle with some extra cinnamon
* If you don't have a milk frother, then pour the milk, pumpkin pie spice, pumpkin puree and maple syrup in a small saucepan. Stir to combine and then whip over medium heat until frothy.
** I'm not an expert in matcha tea brewing but this method works for me. The tea comes out smooth and not too bitter. If you have any matcha brewing tips, leave a comment below.