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Matcha latte in a tall glass with a glass straw on light beige background.

Iced Matcha Chai Latte

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Veronika | thehealthfulideas
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 1 latte + syrup for more 1x
  • Category: Drink
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegan

Description

This Iced Matcha Chai Latte is my favorite drink to order when I'm trying to avoid coffee. It's really good, easy to make, and sweetened with homemade Chai syrup!


Ingredients

Units Scale

Chai syrup

  • 15 cardamom pods (4g)
  • 1 cinnamon stick (6g)
  • 20 whole cloves
  • 1/2-1 tsp whole black peppercorns (25 peppercorns)
  • 1 tsp fennel seeds
  • 1/2 tsp coriander seeds (40 seeds)
  • 2 inches fresh ginger, peeled and thinly sliced or chopped (see notes on how to peel)
  • 1 1/2 cup water
  • 1 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 oz vodka (optional as a preservative)

Chai Matcha Latte

  • 1/2 cup water
  • 1 tsp matcha powder
  • 1/2 cup almond milk
  • Ice cubes
  • 1-2 tbsp chai syrup

Instructions

Chai Syrup

  1. Preheat the oven to 350F (175C).
  2. Crush the cardamom pods slightly and add them to a baking sheet along with the cinnamon stick, whole cloves, black peppercorns, fennel seeds, and coriander seeds to a baking sheet and toast in the oven for 5 minutes (they should be very fragrant).
  3. Add the toasted spices to a medium pot with the water, and maple syrup. Bring to a boil, lower the heat slightly and simmer for 10-15 minutes. The longer you simmer the syrup, the stronger the flavors will be.Towards the end of cooking, stir in the vanilla.
  4. Strain the syrup into a very clean jar, stir in the vodka if using and let cool before closing with a lid and storing in the fridge.

Chai Matcha Latte

  1. Add the water to a small pot and warm-up, do not boil it, the best is 60-70C but I don’t measure it. This is optional but I find the matcha blends easier when the water is hot.
  2. Use a matcha whisk or a handheld milk frother to whisk the matcha into the water in a bowl or a mug. Set aside.
  3. Add the almond milk to a tall glass and use a handheld frother to froth the milk. Fill the glass with ice ¾ way up. Add the chai syrup and slowly pour in the warm matcha.
  4. Use a glass straw to mix it all together and to cool down the drink. Enjoy!

Notes

Storing: Store the syrup in the fridge in an airtight glass jar. It should last about two weeks without the vodka but I like to add the alcohol to extend its shelf life and make sure it doesn’t go bad before I use it all. The matcha latte itself doesn’t store well and is best made right before serving.

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