Homemade Spiced Matcha Chai Latte

Do you like chai spices but want to keep the taste of matcha from getting lost under the milk? This version differs from other matcha lattes by steeping black tea with ginger, cardamom, and cinnamon first. Add the matcha base to the strained cup afterward. This matcha chai latte uses about 1 tsp (2 g) of matcha and the same weight of black tea, plus 1/2 cup (120 ml) milk; allow 16 minutes.

• Preparation 6 minutes
• Heating and steeping 10 minutes
• Total time 16 minutes
• Servings 1 serving
• Tools a small saucepan with a lid, a kettle, a fine strainer, a bowl, a spoon, and a cup

We steep the spices before adding the matcha: the green tea never goes into the saucepan. Work the matcha base with a spoon, without a chasen, a bamboo whisk for preparing matcha. This recipe keeps the black tea, so it won't suit someone looking for a latte without it.

Ingredients for a matcha chai latte

• about 1 tsp (2 g) matcha
• about 3/4 tsp (2 g) loose-leaf black tea
• about 3 1/3 fl oz (100 ml) water for the spiced infusion
• about 1 fl oz (30 ml) water at about 176°F (80°C) for the matcha
• 1/2 cup (120 ml) whole milk
• a small piece of fresh ginger (5 g)
• 2 cardamom pods
• 1 cinnamon stick, 1 1/4 inches (3 cm) long
• about 1 tsp (5 ml) maple syrup

Make the chai, then the matcha latte

1. Thinly slice the small piece of ginger (5 g) and lightly crush the 2 cardamom pods.
2. Put the spices and the 1 1/4-inch (3 cm) cinnamon stick in a small saucepan with about 3 1/3 fl oz (100 ml) water.
3. Simmer gently for 5 minutes with the lid on.
4. While it simmers, heat water to about 176°F (80°C) and measure out about 1 fl oz (30 ml) for the matcha.
5. Turn off the heat, add about 3/4 tsp (2 g) black tea, and steep for 3 minutes with the lid on.
6. Strain the spiced tea into a cup.
7. Heat 1/2 cup (120 ml) whole milk over low heat for 2 minutes, until steaming but not boiling.
8. Sift about 1 tsp (2 g) matcha into a bowl.
9. Measure about 1 fl oz (30 ml) water at about 176°F (80°C). Add about 2 tsp (10 ml) to the matcha and stir with a spoon to form a smooth paste.
10. Add the remaining about 4 tsp (20 ml) water and stir the matcha base.
11. Stir about 1 tsp (5 ml) maple syrup into the infusion in the cup.
12. Pour the matcha base into the cup, then add the warm milk.

Our tip. Keep the lid on during the 5 minutes of simmering to limit evaporation. Too much heat reduces the infusion and lets the spices dominate. We'd taste the cup before adding more maple syrup; the planned about 1 tsp (5 ml) may be enough for you.

Which matcha keeps its taste alongside chai?

We'd choose Rêve matcha for this chai latte so the tea remains noticeable beside the milk and spices. That matters less if you make a bowl of matcha with water alone. Taste the base in the cup before making the drink sweeter.

How this chai differs from a classic latte

Here, chai is black tea steeped with ginger, cardamom, and cinnamon. Strain it before adding matcha and milk. The cup therefore contains two teas, whereas a classic latte starts with matcha and milk alone.

Allergens. Milk.