Pumpkin spice season doesn't have to mean coffee. This one's built around Ceremonial Grade Latte, warmed through with cinnamon, ginger, and a touch of clove. It's the kind of drink that makes the whole kitchen smell like the season just started.

Why Ceremonial Grade Latte

Ceremonial Grade Latte is master-blended specifically for milk. Toasted nuts, soft vanilla, herbal freshness. It holds its body through steam and spice instead of getting lost in them, which is exactly what a recipe like this needs. Never bitter, so the spices add warmth without fighting the matcha for attention.

Ingredients

• 1 tsp Ceremonial Grade Latte
• 5oz hot water, 160°F
• 1 cup milk of choice (dairy, oat, or almond)
• 1/4 tsp cinnamon
• Pinch of ground ginger
• Pinch of ground clove
• Sweetener to taste

Method

Step 1. Whisk the Ceremonial Grade Latte into 5oz hot water at 160°F until smooth.

Step 2. Warm the milk and whisk in the cinnamon, ginger, and clove.

Step 3. Pour the spiced milk over the matcha.

Step 4. Top with froth.

Tips

Whisk the matcha on its own first. Adding spices straight into the powder before it's fully smooth tends to leave clumps. If you're going iced, make the matcha slightly stronger since the ice will dilute it.

Warm spices, real matcha, nothing masked. This is the latte we reach for the second the weather turns.

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Baking it instead

Want the same flavor in something you can eat with a fork? Swap in Barista Grade. It holds its color and character through heat, cream, and the oven, so a warm spiced matcha loaf or blondies come out just as vivid as the latte. Same spice mix, same season, different format.

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