Low-Sugar (But Sweet) Pumpkin Cream Matcha with Caramel Drizzle

If your fall drink rotation is stuck between “just coffee” and “pumpkin spice latte,” it’s time to upgrade. This Pumpkin Cream Matcha with Caramel Drizzle is cozy, creamy, and has just the right amount of green tea energy to get you through your day—without the sugar crash.

It’s part fall festival, part zen tea ceremony… all in one cup.

Why You’ll Love This Drink

• Fall flavors meet matcha: Pumpkin spice + matcha is the underrated duo you didn’t know you needed.

• Custom sweetness: Pyure Caramel Syrup + Pyure Vanilla Sweetener keep it sweet without the sugar overload.

• Looks fancy, takes 5 minutes: Your barista might side-eye you for breaking up with them.

Ingredients

• A nice squirt of Pyure Organic Sugar-Free Caramel Syrup

• 2 tbsp pumpkin puree

• 1 tbsp pumpkin spice

• A squirt of Pyure Organic Vanilla Liquid Stevia

• ¼ cup plant-based heavy cream

• ½ cup matcha mixed with water (room temperature)

• ½ cup milk of choice

• Ice (enough to fill your cup)

 

How to Make It

1. Prep the matcha: Mix matcha powder with water until smooth, then set aside.

2. Make pumpkin foam: Froth pumpkin puree, heavy cream, pumpkin spice, and Pyure Vanilla Sweetener until creamy and fluffy.

3. Build your drink:

   • Squirt caramel syrup around the inside of your cup.

   • Add ice.

   • Pour in the matcha.

   • Add milk.

   • Spoon pumpkin foam on top.

4. Optional: Sprinkle a little extra pumpkin spice for that Instagram flair.

Pro Tip

For the ultimate fall café moment, pair this with a warm slice of pumpkin bread… or just sip it in a sweater and pretend you’re in a coffee shop ad.