Starbucks pumpkin cream matcha, healthy dupe | What Robin Eats
Starbucks pumpkin cream matcha, healthy dupe
0 mins prepServes 1
Creamy iced matcha topped with homemade pumpkin cream cold foam. Made with ceremonial-grade matcha, maple syrup, your milk of choice, real pumpkin puree, pumpkin spice, and vanilla for the ultimate fall matcha.
0 Make the Pumpkin Cold FoamAdd the heavy cream, milk, pumpkin puree, maple syrup, pumpkin spice, and vanilla extract to a milk frother.Froth until thick, creamy, and fluffy.You want it thick enough to sit on top of your matcha rather than immediately disappearing into it.If you don't have a frother, add everything to a jar and shake until thick and foamy.
1 Make the MatchaAdd the ceremonial-grade matcha and hot water to a bowl or matcha cup.Whisk until smooth and frothy.I recommend using hot water that isn't boiling — boiling water can make matcha taste more bitter.
2 Assemble the Pumpkin Cream MatchaFill a glass with ice.Pour in your milk of choice and add 1 tablespoon maple syrup.Pour the whisked matcha over the milk.Top with a very generous spoonful of pumpkin cold foam.Finish with a sprinkle of cinnamon.And that's it.Basically, you just made your own Starbucks Pumpkin Cream Matcha.
