Paleo Fall Matcha & Spice Latte

This recipe is packed with anti-inflammatory punch, and is easy to make for a quick morning treat, with Thanksgiving dessert, or just because.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Beverage
Cuisine International
Servings 2 servings


  • 10 oz coconut milk full-fat
  • 3 Tbsp maple syrup authentic
  • 2 Tbsp pumpkin puree
  • 1 1/2 tsp cinnamon ground
  • 1/2 tsp ginger ground
  • 1/4 tsp cloves ground
  • 1/4 tsp allspice ground
  • 1/4 tsp nutmeg ground
  • 1/2 tsp turmeric ground
  • 1/8 tsp black pepper ground
  • 1/2 tsp vanilla extract authentic
  • 2 tsp matcha powder
  • 1/4 cup hot water


  • Heat coconut milk, maple syrup, pumpkin puree, spices, and vanilla extract over medium heat in a saucepan. Whisk occasionally, until the mixture begins to bubble. Remove from heat.
  • In a separate bowl, whisk the matcha and hot water together.
  • Pour the milk mixture into two mugs, then top with the whisked matcha. Sprinkle cinnamon on top.
  • Leave layered and serve with spoons.