Whip up two different pumpkin-houji lattes now or any time you want a cozy cup that inspires thoughts of fall. The first recipe uses ChaTo Roasted Matcha Powder which has a distinctly rich flavor and deep brown color that calls to mind espresso and cocoa. This latte is a flavorful treat that tastes a bit like pumpkin hot chocolate. The second recipe uses loose leaf houjicha from Shizuoka which is roasty and naturally sweet and pairs well with warmed milk. Add pumpkin, cinnamon, nutmeg and ginger to it to enjoy warm spice notes and the subtle roastiness of houjicha.
1. Using ChaTo Roasted Matcha Powder
Ingredients:
12 ounces oat milk
2 teaspoons ChaTo Roasted Matcha Powder
2 tablespoons hot water
1/8 teaspoon cinnamon, nutmeg and ginger
2-3 tablespoons real maple syrup, depending on how sweet you like it
3 tablespoons pumpkin puree
Method:
In a small pot, warm 12 oz of oat milk over medium low heat.
Meanwhile, whisk 2 teaspoons of ChaTo Roasted Matcha Powder and 2 tablespoons of hot water in a small bowl.
To the warmed oat milk, stir in the roasted matcha mixture and remaining ingredients.
Blend with a handheld frother for 30-45 seconds and pour into a large tea mug. Enjoy!
2. Using loose leaf Shizuoka Houjicha
Ingredients:
12 ounces oat milk
5 teaspoons Shizuoka Houjicha
1/8 teaspoon cinnamon, nutmeg and ginger
2-3 tablespoons real maple syrup, depending on how sweet you like it
3 tablespoons pumpkin puree
Method:
In a small pot, warm 12 oz of oat milk and houjicha over medium low heat.
Once it is heated, pour through a strainer into a large tea mug.
Stir in the remaining ingredients and blend with a handheld brother for 30-45 seconds. Enjoy!