What is matcha cold brew?
Matcha Cold Brew (also known as Matcha Mizudashi) is a cold brew method of preparing traditional matcha. Simply put, it's refreshing iced matcha tea easily made by pouring a shot of matcha over iced water. Unlike its coffee counterpart that takes 8-12 hours to brew, crafting a matcha cold brew takes seconds!
What's in Pumpkin Cream Matcha Cold Brew?
- Jade Leaf Matcha Latte Mix
- Jade Leaf Teahouse Ceremonial Grade matcha (or any of our pure matcha offerings will do)
- Heavy whipping cream
- Pumpkin puree
- Pumpkin pie spice
- Granulated white sugar (or alternative sweetener of your choice)
- Vanilla extract
- Dash of salt
Which matcha grade should I use?
We used a serving of our best-selling Matcha Latte Mix and our Teahouse Ceremonial Grade Matcha. It isn't necessary to use additional pure matcha powder, but we recommend it if you prefer a stronger matcha flavor profile without adding additional sweetness.
If you prefer to use an alternative sweetener (like maple syrup, honey, erythritol, etc.) in the recipe. We recommend using any of our Pure Matcha offerings as opposed to our Matcha Latte Mix and adding sweetener to taste.
How do I make pumpkin cream?
We blended heavy whipping cream, pumpkin puree, pumpkin spice, vanilla extract, sugar, and a dash of salt in a blender. It took seconds to stiffen and was insanely delicious. There's room to experiment here! We lightly sweetened the pumpkin cream with white sugar, but you are more than welcome to use an alternative sweetener of your choice or opt out of using sugar in the cream entirely. The amount of pumpkin cream this recipe yields can be added to approximately 6-8 drinks, enough to last you a week :) Store leftover pumpkin cream in an airtight container and place in the fridge.
How does it taste?
Imagine if a decadent pumpkin pie milkshake and a matcha latte had a baby. It's light to moderately sweet with the perfect amount of creamy pumpkin pie notes. The matcha imparts a beautiful, vibrant green hue and subdued grassy flavor profile. The average person may want to add more sweetener, we invite you to do so. If you find yourself wanting the matcha flavor to be at the forefront, we recommend incrementally adding more to suit your palate.
Blender, Electric Hand Mixer or a good ol' whisk
Mug or small pitcher
Pumpkin Cream Matcha Cold Brew
For Pumpkin Cream (makes 6-8 servings)
- 2 cups heavy whipping cream
- 1/4 cup canned pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 5 tbs granulated white sugar (or sweetener of your choice, to taste)
- 1/4 tsp salt
For Matcha Shot (makes 1 drink)
- 1 tbs Jade Leaf Matcha Latte Mix
- 1 1/2 tsp Teahouse or any of our Pure Matcha offerings
- 2 oz warm water
- 4 oz cold or room temperature water
- Add heavy whipping cream, pumpkin puree, pumpkin spice, vanilla extract, salt, and white sugar (or alternative sweetener) to a blender and blend until stiff. Set aside.
- Make your matcha shot! Add 2oz warm water to a mug, pour in Matcha Latte Mix and pure matcha powder. Use electric frother to whisk until frothy. Using warm water for the matcha shot allows the sugar crystals in the Matcha Latte Mix to dissolve entirely.
- Fill a tall glass a quarter of the way with ice. Pour 4 oz of water into the glass. Pour in matcha shot. Add dollops of pumpkin cream on top of your matcha cold brew (approximately 1/4 cup of the pumpkin cream).
- (Optional) sprinkle on pumpkin spice or sifted matcha powder on top of the pumpkin cream.
- Slowly stir and enjoy!