This recipe for Iced Matcha Chai Latte is full of aromatic flavour from the symphony of warming spices infused in the black tea, together with the sugar and milk. Top it off with a whipped matcha cream, and you've got a delicious double tea drink.
Why you'll love this recipe
This recipe for Iced Matcha Chai Latte is easy to make.
The spices are infused in the tea, which gives chai its signature warmth.
It's a concentrated drink with rich and robust flavour -- no watered down tea here!
Topping off the chai with matcha whipped cream adds another dimension of tea to the drink.
What is chai?
Chai is an Indian spiced tea, of which the term is derived from the Chinese word "cha."
Typically, chai refers to Masala chai which is a black tea flavoured with spices, ginger, milk and sugar.
For a shortcut version, you can make chai latte using chai syrup, which is a concentrated sweetened syrup infused with spices.
What is matcha?
Matcha is a finely milled Japanese green tea.
Unlike other green teas, matcha is made by steaming and drying the delicate shade-grown tea leaves, and grinding the entire leaves into a fine powder.
There are different grades of matcha, ranging from culinary to ceremonial grade.
Using a high quality ceremonial grade matcha tea powder will give you the best taste and flavor.
Read more about this green tea in Beginner's Guide to Matcha.
Ingredients you'll need
For the chai (tea):
- black tea: if you have chai tea bags, you can use those too
- chai spices:
- green cardamom
- black cardamom
- cinnamon stick
- black peppercorn
- star anise
- fresh ginger
- granulated sugar: you can use any sweetener you like, such as honey or maple syrup and adjust the sweetness to your liking
- whole milk: you can use any milk or non-dairy alternative of your choice
- matcha powder: use the best quality matcha for the best flavour
- heavy whipping cream: chilled
How to make it
Make the chai:
In a mortar and pestle, roughly grind the spices: cardamom, clove, peppercorn, fennel, star anise.
In a small saucepan, add in the fresh ginger, cinnamon sticks, crushed spices, sugar and water.
Bring to a simmer and add in the black tea bags.
Remove from heat and let the tea steep.
Cool to room temperature and strain tea through a sieve.
Add ice cubes to a tall glass, and pour the tea over top.
Pour milk of your choice over the tea. Stick in a straw and enjoy immediately.
Make the matcha cream:
Combine heavy cream with matcha powder in a jar or bowl and whip with a whisk until firm peaks.
Add ice cubes to a tall glass and pour the chai over top.
Pour milk over the chai.
Dollop with matcha cream.
Stick in a straw and enjoy immediately.
For a vegan version, instead of whole milk, try:
- almond milk
- oat milk
- coconut milk
- soy milk
- macadamia nut milk
For the cream, you can use a coconut cream or non-dairy creamer such as oat.
For different flavour variations:
- vanilla extract or vanilla syrup
- maple syrup
- rose petals/rose syrup
For a frothier chai matcha latte, use a milk frother to aerate/froth the milk.
Alternatively, you can add the milk to a mason jar, secure a lid to it and shake vigorously for 20-30 seconds for a similar effect.
To make a hot matcha chai tea latte, omit the ice and serve in a mug.
Other tea recipes you may like
Be sure to check out these recipes:
Lavender Earl Grey Tea Latte/London Fog
Homemade Matcha Espresso Fusion
Yuenyueng (Hong Kong Coffee Tea Drink)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Iced Matcha Chai Latte
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 4 black tea bags
- 5 green cardamom
- 1 black cardamom
- 1 clove
- 2 sticks cinnamon
- ¼ teaspoon black peppercorn whole
- 1 teaspoon fennel
- 2 star anise
- 1" piece fresh ginger
- 2 teaspoon granulated sugar or to your taste
- ⅔ C water
- ⅓ C whole milk or non-dairy alternative
- ¼ C heavy cream
- 2 teaspoon matcha
Make the chai:
- In a mortar and pestle, roughly grind the spices: cardamom, clove, peppercorn, fennel, star anise.
- In a small saucepan, add in the fresh ginger, cinnamon sticks, crushed spices, sugar and water.
- Bring to a simmer and add the black tea bags into the hot water.
- Remove pot from heat, give it a stir and let the tea steep.
- Cool the tea to room temperature and strain through a sieve.
Make the matcha cream:
- Combine heavy cream with matcha powder in a jar or bowl and whip with a whisk until firm peaks.
- Add ice cubes to a tall glass and pour the chai over top.
- Pour milk over the chai.
- Dollop with matcha cream.
- Stick in a straw and enjoy immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
Whipped matcha cream!? *woah* What a cool idea! I love the way you phrased that, too - a symphony of warming spices just brings such a good visual image. 🙂 This sounds like a great drink for mid-morning!
I've seen myself have a Chai Latte from time to time but an Iced Matcha Chai Latte? I love it!