US volume measures in parentheses are approximate; use a scale for consistent results.
This cinnamon matcha latte combines Kyoto Teien’s smooth umami and sweet nuttiness with warm cinnamon. Make it hot or iced using ground cinnamon, a house-made honey-cinnamon syrup or a measured commercial café syrup.
Cinnamon Matcha Latte Recipe
Yield: One drink
Matcha base: 4 grams (about 2 tsp) matcha, 30 grams (about 2 tbsp) water at 160°F
Sweetness: Adjustable
Ingredients
- 4 grams (about 2 tsp) Kyoto Teien matcha
- 30 grams (about 2 tbsp) filtered water at 160°F
- For iced: approximately 160 grams (about ⅔ cup) milk or oat milk and ice
- For hot: approximately 230 grams (about 1 cup) milk or oat milk before steaming
- Either 1/8 teaspoon ground cinnamon or 12–18 grams (about 2–3 tsp) cinnamon syrup
Homemade Honey-Cinnamon Syrup
Approximate yield: A café-sized batch
- 340 grams (about 1 cup) honey
- 240 grams (about 1 cup) filtered water
- 2 cinnamon sticks
- 5 grams (about 1 tsp) vanilla extract
- Combine the honey, water and cinnamon sticks in a saucepan.
- Bring just to a boil, reduce the heat and simmer gently for 10 minutes.
- Remove from the heat and stir in the vanilla.
- Cool completely and remove the cinnamon sticks.
- Transfer to a clean covered container and refrigerate.
Start with 12 grams (about 2 tsp) per matcha latte and increase toward 18 grams (about 2⅜ tbsp) if a sweeter, more pronounced cinnamon profile is desired.
Recommended Café Cinnamon Syrups
- Monin Cinnamon Syrup: A direct sweet-cinnamon profile; start with 12–18 grams (about 2–3 tsp).
- 1883 Cinnamon Syrup: Start with 12–18 grams (about 2–3 tsp) and test for concentration.
- Torani Brown Sugar Cinnamon Syrup: Produces a sweeter, more dessert-like drink; begin near the lower end of the range.
Cinnamon, cinnamon dolce and brown-sugar cinnamon syrups are not identical. The sweeter and more confectionary the syrup, the more important it is to start low so the matcha remains visible.
Prepare the Cinnamon Matcha Base
- Sift 4 grams (about 2 tsp) of matcha.
- Add approximately 15 grams (about 3 tsp) of water at 160°F and form a smooth paste.
- Add the remaining water.
- Add ground cinnamon or the measured syrup.
- Whisk or froth until evenly dispersed.
Ground cinnamon does not dissolve, so natural settling and a slightly drier texture are expected. Syrup creates a smoother, more repeatable café drink.
Iced Cinnamon Matcha Latte
- Fill a 16 oz cup with ice.
- Add approximately 160 grams (about ⅔ cup) of milk.
- Pour in the cinnamon matcha base.
- Stir thoroughly before drinking.
Hot Cinnamon Matcha Latte
- Prepare the cinnamon matcha base.
- Steam approximately 230 grams (about 1 cup) of milk until smooth and lightly textured.
- Pour the base into an approximately 12 oz cup.
- Add the steamed milk and finish with fine microfoam.
For Beginners at Home
Ground cinnamon is the simplest starting point. Begin with 1/8 teaspoon because too much can taste dry or gritty. For a smoother drink, make the honey-cinnamon syrup and begin with 12 grams (about 2 tsp).
For Cafés
Choose one syrup and weigh at least five pump dispenses before documenting the pump equivalent. Record the brand, portion weight, milk, cup and sweetness standard. Label and refrigerate house-made syrup and follow applicable local food-safety requirements.
Use the standard Tay Leaf Matcha Base or approximately 34 grams (about 2 tbsp + 1 tsp) of prepared café batch per drink.
Adjusting the Flavor
For a matcha-forward drink, keep cinnamon and sweetness restrained. Increase syrup in 2–3 gram (about ⅓–½ tsp) increments and taste the complete drink after each change. Change only one variable at a time and document the final formula.
Why Cinnamon Works with Kyoto Teien
Cinnamon complements Kyoto Teien’s mellow grassy notes, natural sweetness and subtle nuttiness. Keeping the spice balanced allows the matcha’s first-harvest character to remain recognizable.
Shop Kyoto Teien matcha, explore the Complete Matcha Guide, or visit Tay Leaf Wholesale.