Peach Cobbler Matcha Latte

Peach Cobbler Matcha Latte Ingredients

• 1 tsp matcha powder (ceremonial or high-quality)
• ¼ cup hot water (not boiling)
• 1–2 Tbsp NOOLY Peach Cobbler Syrup, or to taste
• ¾ cup milk (dairy or non-dairy)
• Ice, if making iced

Optional upgrades:

• Oat milk for an extra creamy, pastry-like finish
• Light dusting of cinnamon to bring out the warm cobbler notes
• Tiny pinch of sea salt to make the peach flavor pop
• Cold foam for a more indulgent café-style version

How to Make a Peach Cobbler Matcha Latte

Juicy peach, warm baked pastry notes + creamy matcha come together in a drink that tastes almost like fresh peach cobbler in a cup. Make it hot or iced depending on the mood.

1. Prepare the Matcha – Sift 1 tsp of matcha powder into a bowl or mug to remove clumps. Add about ¼ cup hot water (160–175°F / 70–80°C) and whisk briskly until smooth and frothy. Avoid boiling water when preparing matcha. Water that’s too hot can bring out bitterness and compete with the softer peach cobbler flavor.
   Home Barista tip: Whisk in a quick “M” or “W” motion instead of stirring in circles for a smoother, foamier matcha.
   
   

2. Heat the Milk – Gently heat ¾ cup milk on the stovetop or in the microwave until warm, but not boiling.
   Home Barista tip: Oat milk works especially well with Peach Cobbler because its creamy texture complements the warm peach + baked pastry notes.

3. Add Peach Cobbler Syrup – Stir in 1–2 tbsp (1-2 pumps) NOOLY Peach Cobbler Syrup into the warm milk and mix well until fully combined.
   Home Barista tip: Adding the syrup directly to the warm milk helps distribute the peach + cobbler flavor evenly throughout the latte.
   
   
4. Add the Matcha – Pour the prepared matcha into the Peach Cobbler milk and stir gently to combine.

For an iced latte, there’s no need to heat the milk. Keep it cold, stir in the syrup until fully combined, add the prepared matcha, then finish with ice.