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Pumpkin Spiced Matcha Latte - Dump the coffee and spice it up this fall

Although I am a coffee lover and believe it can be part of a healthy diet, it's important to be mindful of moderation.

For those of us who may indulge in this habit a bit too often, we can explore a fantastic alternative that not only satisfies our taste buds but also boasts a variety of health advantages. Replacing coffee with green tea ensures a hot beverage that actively supports wellness and contributes to weight management. Let's explore the captivating ingredients that elevate this latte to the next level.

Cinnamon: Derived from the inner bark of various trees, cinnamon adds a sweet and warming touch. Its antioxidant and anti-inflammatory properties contribute to overall well-being. Moreover, cinnamon aids in regulating blood sugar levels by increasing insulin sensitivity. Opt for Ceylon cinnamon instead of the cassia variety to avoid excessive consumption.

Ginger: Extracted from the rhizome of a flowering perennial plant, ginger has a long history as a natural remedy for nausea and indigestion. Its anti-inflammatory and antioxidant properties enhance its healing potential. Gingerol, the active ingredient in ginger, imbues the spice with its distinct aroma and flavor. Notably, ginger belongs to the same family as turmeric and cardamom.

Pumpkin puree: Known for its vibrant hue, pumpkin is a winter squash packed with fiber, beta carotene (a precursor to Vitamin A), magnesium, potassium, and an array of essential nutrients. These qualities not only benefit heart health but also bolster the immune system, contributing to overall wellness.

Matcha powder (green tea): Finely ground green tea leaves whisked in hot water create matcha powder, providing a frothy and delightful drink. Rich in special compounds like ECGC (epigallocatechin gallate), matcha is a potent antioxidant. However, it's essential to note that green tea might affect the absorption of certain medications.

Quench your fall cravings while nourishing your body with these amazing ingredients. A truly delightful and nutritious treat!


For the Pumpkin Cream:

  • ¼ cup unsweetened canned coconut cream, chilled overnight

  • 1 tablespoon unsweetened pumpkin purée

  • ½ teaspoon vanilla extract

For the Matcha:

  • ¼ cup cashews soaked overnight and drained

  • 16 oz boiling water

  • 1/2 tsp ground cinnamon

  • 1/8 tsp ground ginger

  • 1 pinch ground nutmeg

  • 1 pinch ground cloves

  • 1 pinch ground allspice

  • 1 tsp maple syrup (optional)

  • 2 tsp matcha powder


  1. Whip the ingredients for the coconut cream* in a chilled bowl with a hand mixer or a whisk until light peaks form.

  2. Add all the ingredients for the matcha except the matcha powder to a blender. (The matcha powder will get bitter if added to water that is too hot) Blend until smooth and creamy being careful to release the steam or open the steam vent to let the steam escape slowly.)

  3. Add the matcha powder to a bowl and add a ¼ cup or so of the warm cashew mixture. Whisk until smooth.

  4. Add the matcha mixture to the blender mixture and blend to combine.

  5. Divide the matcha into two mugs. Top with a dollop of the pumpkin cream and a sprinkle of nutmeg.

*Note: If you can’t find canned coconut cream, you can use the top layer from a can of coconut milk instead. You will still need to chill and whip it.

Recipe from Bauman College;

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