Cinnamon matcha latte topped with cinnamon foam and a cinnamon stick, set against a background of cinnamon sticks and vibrant green matcha. White text reads “cinnamon” and “matcha.”

A matcha with a cozy fall finish.

This Cinnamon Matcha Latte starts with smooth Ouatcha Matcha and warm, creamy milk, then gets topped with a thick cinnamon foam made with maple syrup and a touch of vanilla.

Here's how to make your new fall favorite at home.

What you'll need

For the cinnamon foam:

  • ¼ cup heavy cream

  • 2 tbsp milk

  • 1 tsp maple syrup

  • ¼ tsp vanilla extract

  • ¼ tsp ground cinnamon

  • Extra cinnamon for topping

For the hot matcha latte:

  • 1 Ouatcha Matcha measuring spoon of matcha

  • 2.5 oz warm water, around 160°F

  • ⅔ cup milk of choice

How to Make It

1. Prepare the matcha.

Whisk 1 Ouatcha Matcha measuring spoon of matcha with 2.5 oz of water at 160°F until smooth and frothy.

2. Make the latte.

Warm your milk without bringing it to a boil. Pour it into the prepared matcha and gently stir.

3. Make the cinnamon foam.

Combine the heavy cream, milk, maple syrup, vanilla extract, and cinnamon. Froth until thick and creamy but still pourable.

4. Finish.

Top the hot matcha latte with the cinnamon foam and a generous dusting of cinnamon. Serve immediately.

 

Make it your own

For a sweeter cinnamon foam, add a little more maple syrup. If you prefer a stronger spice flavor, add an extra dusting of cinnamon just before serving.

You can also swap the maple syrup for honey for a slightly different take while keeping the recipe simple.

 

A seasonal twist on your daily matcha

A seasonal matcha doesn't need to be complicated.

The warm milk keeps this latte comforting and creamy, while the cinnamon foam adds just enough sweetness and spice to make your everyday matcha feel a little different for fall.

Warm, creamy, and made for matcha season.