Maple Cinnamon Matcha Latte: A Cozy Fall Recipe

A maple cinnamon matcha latte starts with matcha, milk, pure maple syrup and a small pinch of cinnamon. The maple adds sweetness, the cinnamon adds warmth, and the amount of each is easy to adjust.

This version uses The Ceremony, our stone-milled Japanese green tea powder from Shizuoka. Its listed tasting notes are buttery umami and gentle sweetness. Maple and cinnamon are additions for this recipe; the pouch itself contains Japanese green tea.

Use the same ingredients for a warm mug or an iced glass. Begin with the measured amounts below, stir everything together, and taste before adding more sweetness.

Jump to the recipe · Make it hot · Adjust your cup

Maple cinnamon matcha latte recipe

Makes one latte. Start here and adjust the sweetness and milk to your taste.

• 2 g The Ceremony matcha powder
• ¼ cup water, approximately 60 mL, at 175°F/80°C
• ¾ cup milk, approximately 180 mL
• 2 teaspoons pure maple syrup
• One small pinch ground cinnamon, approximately 1/16 teaspoon
• Ice, for the iced version

Use a scale for the matcha: spoonfuls vary. Choose milk you already enjoy, and start with an unsweetened version if you want more control over the finished drink.

How to make it iced

1. Prepare the maple milk. Stir the maple syrup and cinnamon together in a glass with a little of the milk. Add the remaining cold milk and stir again. Use a 12–16 oz glass with room for ice.
2. Sift the matcha. Place the measured powder in a bowl or wide cup. Sift to break up dry clumps.
3. Whisk with warm water. Add a small splash of the measured water and mix, then add the rest. Whisk until the powder is evenly dispersed.
4. Finish the drink. Add ice to the maple milk, then pour in the matcha.
5. Stir and taste. Mix the layers before drinking. Add more maple syrup in half-teaspoon increments if you prefer it sweeter.

How to make it hot

Prepare the matcha as above. Warm the milk gently in a small saucepan without boiling it, then stir in the maple syrup and cinnamon. Pour the milk into the whisked matcha in a mug with enough room for the full drink. Stir and taste before adding more maple.

Choosing milk and maple syrup

For a maple oat matcha latte, use your preferred oat milk. Dairy, soy and other plant milks also work; each contributes its own flavor and texture. If your milk is already sweetened, begin with one teaspoon of maple syrup and adjust after mixing.

Choose pure maple syrup for the flavor this recipe describes. Maple-flavored pancake syrups can have different ingredients and sweetness levels, so they will change the result.

Keep the cinnamon modest. It should contribute a light aroma without covering the tea.

Adjust the drink to your taste

Too milky? Reduce the milk by two tablespoons next time, keeping the other amounts the same.

Too sweet? Use less maple syrup in the next cup. Measure the change so you can repeat the version you like.

Too much cinnamon? Skip any extra dusting on top and use a smaller pinch next time.

Clumps or sediment? Sift the matcha and whisk it before adding milk. Matcha is suspended powder rather than a soluble drink mix, so some settling is normal. Cinnamon can also remain visible. Stir again as needed.

A simpler cup for another day

For a version without the maple and cinnamon, follow our iced matcha latte recipe. For more help with whisking and water ratios, visit how to make matcha at home.

Explore The Ceremony and make the next cup yours.