Hot or Iced Matcha Chai Latte Recipe
This homemade, delicious matcha chai latte uses authentic, homemade masala chai and ceremonial-grade matcha powder to make a vegan, plant-based pick-me-up that your tastebuds will love!
Servings: 2 people
- 1/4-1/2 tsp fennel seeds
- 1/2 tsp black peppercorns
- 10-12 green cardamom pods
- 2 star anise seeds
- 10-12 cloves
- 3" piece cinnamon stick
- 1/8" piece nutmeg
- 1" piece fresh ginger peeled
- 5-8 fresh mint leaves
- 1 tsp black tea
- raw sugar to taste
- 1 cup plant milk of choice warmed
- 2 tsp matcha powder ceremonial grade
Prepare Masala Chai Spice Mix
Start by toasting all of your spices in a dry pan over medium heat, until aromatic, about 5-7 minutes. Frequently shake the pan to avoid any spices burning and pay special attention to the fennel seeds as they're the smallest in size and most prone to burning.
Once the spices are lightly toasted and aromatic, remove from heat and let cool for 5-6 minutes.
Transfer the spices to a spice or coffee grinder and blend until you have a fine powder. This is your spice mix.
Brew The Masala Chai
Bring 1 cup of water (for 2 servings) to a boil in a small pot or use the cup you intend to serve in to measure with. You'll want to use half of the serving up to measure out the amount of water, then add it to a pot to bring to a low boil.
Once the water is simmering, grate in fresh ginger, add the fresh mint leaves, black tea and sugar, to taste. As the water starts to pick up and boil, add in warmed plant based milk. You'll want use the same amount of plant milk as you did water and make sure to stir constantly so the milk does not burn on the bottom of the pot. Add 1/4 tsp of the masala chai spice mix.
Bring the mixture up to a strong boil and then drop the heat. Repeat once more, for two full boils. Remove from heat and let sit--the tea will continue to brew as it sits.
Strain your mixture using a fine sieve and adjust with any addition sweetener as desired. You can enjoy like this for a traditional hot chai.
Masala Chai Matcha Latte
Sift ceremonial grade matcha into a whisking bowl using a fine sieve then add 1/2 cup hot, but not boiling water. Use a bamboo whisk to whisk in an M shaped motion, for about 1 minute, until the matcha is fully suspended into the water and a nice layer of froth is sitting on top of the matcha.
To serve, prepare two glasses of ice, then divide and pour the masala chai over the ice followed by the whisked matcha, divided between the two glasses.
Secrets to Success
- Enjoy this matcha chai latte hot or iced!
- You can also store the prepared masala chai in the fridge, in an airtight container for up to a week, and then add in the fresh matcha when ready to enjoy.
- If you'd prefer to use a pre-made chai concentrate or chai spice mix, you can absolutely do that. I'd recommend simmering with fresh ginger and mint, as it really elevates the drink and adds layers of complexity to the drink. I had never had it with fresh ginger and mint before trying Pratik's recipe, and it's a game-changer!
- All of the whole spices used in this recipe can be found at an Indian grocery store. I highly recommend looking for one in your area, as the drink is so much more delicious when prepared with freshly ground spices. If you do not have access to whole spices, you can also use ground spices and adjust to taste.
- Using a coffee grinder or spice grinder is really important for achieving the finely ground spice mix. You can use a mortar and pestle, but it will be a really brutal workout!
- For more on matcha green tea and where to find ceremonial-grade matcha powder, refer to the Ultimate Matcha Guide.
- If you want your finished latte any sweeter, feel free to add a touch of maple syrup.
- To serve, prepare two glasses of ice, then divide and pour the masala chai over the ice, followed by the whisked matcha, divided between the two glasses.