November, in a cup.

The days are shorter, the mornings are colder, and the afternoons call for something warm to hold. This is that drink. Nutty brown butter, a little maple, and smooth matcha layered over hot, frothed milk.

It takes about 10 minutes, and once you've made the syrup, the rest of the week is sorted.

Why Ceremonial Grade Latte Works Here

Brown butter brings toasted, nutty depth. Encha Ceremonial Grade Latte complements it beautifully, with natural notes of toasted nuts and soft vanilla.

Crafted specifically for milk, it makes a smooth, full-bodied latte that holds onto its matcha flavor alongside the richer ingredients. Maple adds a mellow sweetness without overpowering the tea.

The result is a cozy latte where the matcha still shines.

Ingredients

Brown butter maple syrup
Makes enough for approximately 4 lattes

• 2 tbsp unsalted butter
• ¼ cup pure maple syrup
• ¼ tsp vanilla extract
• Pinch of flaky sea salt

For one latte

• 1 tsp Encha Ceremonial Grade Latte
• 5 oz hot water at 160°F (about 71°C)
• 1 cup milk of your choice, such as oat or whole milk
• 1 tbsp brown butter maple syrup, or more to taste
• Pinch of cinnamon, to finish (optional)

Method

Step 1: Brown the butter

Melt the butter in a small saucepan over medium heat, swirling the pan regularly. It will foam, then turn golden and develop a toasted, nutty aroma. When the milk solids at the bottom turn amber brown, remove it from the heat immediately.

Step 2: Make the syrup

Carefully stir the maple syrup, vanilla, and salt into the warm brown butter. The mixture may bubble. Stir until combined, then transfer to a small heat-safe jar and set aside.

Step 3: Prepare the matcha

Sift the Encha Ceremonial Grade Latte into a bowl. Add the hot water and whisk until smooth and lightly frothy.

Step 4: Warm and froth the milk

Heat the milk until steaming, but don't let it boil. Add 1 tablespoon of brown butter maple syrup and froth until thick and velvety. Frothing helps distribute the butter throughout the milk for a smoother latte.

Step 5: Layer and serve

Pour the frothed milk into your favorite mug. Slowly pour the whisked matcha over the top to create a soft green layer. Finish with a pinch of cinnamon, if desired, and stir before drinking.

Tips for the Perfect Latte

Watch the butter closely. Brown butter can burn quickly. Remove it from the heat as soon as the milk solids turn amber and smell nutty.

Froth the syrup into the milk. This helps incorporate the butter more evenly, rather than leaving an oily layer on top.

Keep the water temperature in check. Water around 160°F (71°C) is a good starting point for a smooth matcha. Avoid boiling water.

Make the syrup ahead. Prepare a batch for several lattes and store it in a clean, sealed jar in the refrigerator. Rewarm gently and stir before using. For best results, follow your usual food-safety guidance for homemade butter-based syrups.

Sift your matcha. It takes a few seconds and helps prevent clumps, giving you a smoother cup.

A Little Ritual Worth Keeping

This is a latte that feels like a treat but is simple enough to make part of your routine. The toasted richness of brown butter, the mellow sweetness of maple, and the smooth flavor of Encha Ceremonial Grade Latte make a particularly good match for a slow morning or a mid-afternoon reset.

First-harvest, shade-grown, and stone-ground in Japan, Encha brings carefully crafted matcha to your everyday cup.

Sometimes, a better ritual starts with a few good ingredients and ten quiet minutes.

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