Cinnamon Bun Matcha Latte

Autumn is officially here. The days are getting shorter, the sweaters are coming back out, and there's nothing better than warming up with something delicious in your hands. This season calls for cozy drinks, and we made one that feels like a warm hug in a glass: the Cinnamon Bun Matcha Latte. Sweet brown sugar with a touch of vanilla and cinnamon, paired with the soft, earthy taste of our ceremonial matcha. All finished off with a creamy cold foam. Autumn, but make it a drink.

What you need:

• 2 g matcha, about 1 tsp (our Ceremonial Matcha, more on why below)
• 30 to 40 ml hot water (max. 80°C, not boiling)
• 25 ml brown sugar syrup (recipe at the bottom)
• 150 ml milk of choice, plus 20 ml for the foam
• 40 ml heavy cream (liquid, not whipped)
• A pinch of cinnamon
• Ice
• A bamboo whisk and a fine sieve, for a smooth, clump-free matcha layer
• A milk frother with a cold setting, or a handheld frother

How to make it

1. Make the cold foam first. Add 40 ml cream, 20 ml milk, 10 ml brown sugar syrup and a pinch of cinnamon to a milk frother on the cold setting (like a Nespresso Aeroccino), or use a handheld frother for 20 to 30 seconds until thick and creamy. Making it first gives the foam a moment to firm up while you build the rest.
2. Sift the matcha into a bowl, then add the hot water and whisk with a bamboo whisk in an M-shaped motion for 15 to 20 seconds, until a fine foam forms on top. Sifting first prevents clumps, and keeping the water at 80°C or below keeps the matcha smooth instead of bitter.
3. Fill a clear glass (about 350 ml) with ice and pour 15 ml brown sugar syrup into the bottom.
4. Pour in 150 ml milk of choice slowly, so the syrup stays put underneath.
5. Pour the whisked matcha slowly over the back of a spoon onto the milk, to form a clean green layer.
6. Spoon the cinnamon cold foam on top and finish with an extra pinch of cinnamon.

Serve it in a clear glass so the layers show, and stir before drinking. Like it sweeter? Use 20 ml syrup in the bottom instead of 15 ml.

Which matcha to use

For this drink, we use our Ceremonial Matcha, the same grade behind all of our drinks. It's sourced from Kagoshima, Japan, which gives it a vibrant green color and a naturally smooth, umami-rich taste that holds its own against the brown sugar and cinnamon.

New to matcha and don't have the tools yet? Our Starter Set brings ceremonial matcha and the essential tools together in one box.

Brown sugar syrup

Makes about 200 ml, enough for 8 drinks.

• 100 g brown sugar
• 100 ml water
• 1 cinnamon stick
• 1 tsp (5 ml) vanilla syrup

1. Bring the water and brown sugar to a boil, stirring until the sugar has dissolved.
2. Let it simmer gently for 3 minutes.
3. Take it off the heat, add the vanilla syrup and cinnamon stick, and let it cool completely.
4. Remove the cinnamon stick and store the syrup in a sealed bottle in the fridge for up to 2 weeks.