HAPPY FIRST DAY OF FALL! even though in my head the first day of september marks the start of fall & all things cozy, that isn't quite the case with the weather. summer temperatures like to linger well into october here & a warm drink just won't cut the heat. so this pumpkin cream cold brew matcha is perfect for a warm fall day, when you still want to feel like you are drinking something comforting (but iced).
the base is made with aiya's new sweetened matcha to go sticks! it is a mixture of antioxidant-rich culinary grade matcha with a touch of cane sugar. you can simply mix it with milk, shake & go.. but i wanted to add a fall twist to things! cue: pumpkin cream cold foam. the pumpkin cream is a lightly sweetened & lighty whipped mixture that includes a blend of ginger, cinnamon, nutmeg & all spice. it is like the liquid version of my matcha pumpkin pie! watching the cream blend into the matcha mixture is always mesmerizing, isn't it?
cheers to a new season!
ingredients
- 1/2 cup whipping cream
- 2 tablespoons light brown sugar, packed
- 1 tablespoon pumpkin puree
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 splash vanilla extract
- 2 of aiya's sweetened matcha to go sticks
directions
- in a mixing bowl whisk together the cream, brown sugar, pumpkin puree, ginger, cinnamon, nutmeg & allspice.
- whisk until mixture is light & airy (just before you reach soft peaks), about 30 seconds. stir in the vanilla.
- in desired serving glass mix one packet of aiya's sweetened matcha to go with 6 ounces of water. add ice & top with a 1/4 cup pumpkin foam. stir until blended & enjoy!
