MaisonChardonneretMatcha · Cannes
FR
Pumpkin matcha latte in three layers, orange, green and white, in a glass surrounded by red kuri squash on a balcony in Cannes
Seasonal recipe

Pumpkin matcha latte

A spiced red kuri squash purée at the bottom of the glass, milk foam, and matcha poured in last, slipping between the two: three layers, orange, green and white. The story behind this recipe, between Halloween and red kuri squash, is in our article Matcha and red kuri squash, an autumn pairing.

Watch the recipe on YouTube

Ingredients

  • 2 g of matcha (about 1 level teaspoon), sifted
  • 40 ml of water at 75-80 °C
  • 2 tablespoons of red kuri squash purée
  • 200 ml of cow’s milk or plant-based drink (oat milk works very well)
  • 1 to 2 teaspoons of maple syrup, to taste
  • 1 pinch of spices: cinnamon, ginger, nutmeg, and perhaps a ground clove

For the purée

  • 1 red kuri squash
  • A little milk (or water, or a plant-based drink)

Equipment

  • An oven and a blender
  • A bowl and a bamboo whisk (chasen)
  • A small sieve
  • A small saucepan and a milk frother (or a whisk)
  • A clear glass, to see the layers

The day before: the squash purée

  1. Whole red kuri squash on a board, a knife beside it

    Step 1Wash the red kuri squash. No need to peel it.

  2. Red kuri squash cut into quarters, seeds visible

    Step 2Cut it into quarters.

  3. Seeded pieces of red kuri squash

    Step 3Scoop out the seeds with a spoon, then cut the quarters into pieces.

  4. Pieces of red kuri squash in a glass dish

    Step 4Place the pieces, skin side down, in an ovenproof dish.

  5. Dish of red kuri squash in the oven

    Step 5Roast at 180 °C for about 1 hour.

  6. Roasted pieces of red kuri squash out of the oven

    Step 6The flesh should be tender and lightly golden. Let it cool a little, then scoop it out with a spoon: the skin stays aside.

  7. Step 7Put the flesh in the blender and pour in a little milk (or water, or a plant-based drink).

  8. Step 8Blend until smooth.

  9. Red kuri squash purée in a bowl, with ginger and cinnamon

    Step 9The purée is ready. Kept in the fridge in a closed container, it makes several glasses.

The latte in three layers

  1. Purée at the bottom of two glasses, sifted matcha in a bowl, chasen and milk frother

    Step 10Mix 2 tablespoons of purée with the maple syrup and spices, spoon them into the bottom of the glass, then sift 2 g of matcha into a bowl.

  2. Whisked matcha in a bowl, frothed milk and a glass of purée, seen from above

    Step 11Whisk the matcha with 40 ml of water at 75-80 °C in a “W” motion for 15 to 20 seconds. Heat the milk without boiling it and froth it.

  3. Step 12Gently pour the frothed milk over the purée.

  4. Step 13Pour the matcha slowly into the centre of the glass: it slips under the foam and forms a green layer between the orange purée and the white foam.

  5. Finished pumpkin matcha latte in three layers

    Step 14Finish with a pinch of cinnamon or a few toasted pumpkin seeds.

  6. Step 15Serve straight away, and raise a glass to autumn.

Iced version

Spoon the purée into the bottom of a tall glass, add ice and cold milk, then pour the matcha in last: the layers show even more clearly.

Which matcha to choose?

We recommend our Premium, designed for lattes: it keeps its character alongside milk and spices. Our Essentiel also works very well for an everyday version. Keep the Cérémonial for usucha: with so many spices, its finest notes would go unnoticed.

To go further: Ceremonial, premium or culinary matcha? and the “W” whisking motion, step by step.

Shop the ingredient

Premium · 50 g Matcha Premium Whisked pure or in a latte Coming soon Essentiel · 50 g Matcha Essentiel Lattes, baking, smoothies Coming soon

Read the article Back to the ritual