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Clear glass filled with tan colored masala chai swirled with bright green matcha and a metal straw.

Matcha Chai

This matcha chai is a tasty combo of creamy, decadent masala chai, topped off with a bright shot of matcha.
Course Drinks
Cuisine Asian, Indian, Japanese
Keyword black tea, dairy-free, egg-free, gluten-free, grain-free, green tea, matcha, milk tea, non-alcoholic, nut-free, spices, tea, vegan, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Steep Time 30 minutes
Total Time 40 minutes
Servings 1 person
Calories 197 kcal


  • 2 cardamom pods
  • 4 whole cloves
  • ¼ teaspoon grated nutmeg
  • 2 pods star anise
  • 1 stick cinnamon
  • 3 black peppercorns
  • 1" knob ginger peeled
  • 1 cup milk of your choice
  • 1 tablespoon black tea leaves
  • 2 pinches kosher salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon matcha
  • cup hot water
  • ice


  1. Smash the spices under broken down slightly and fragrant. You can do this with a mortar and pestle, or just the flat wide end of a handle of a spatula or the end of a rolling pin.
  2. Place the spices and milk in a small pot and bring to a boil. Add the tea leaves and boil for another minute.
  3. Pull the masala chai off the heat and let steep for 30 minutes. Strain out the tea leaves and spices, stir in a pinch of salt and the half of the sugar, and cool.
  4. In a matcha bowl, add the hot water and the matcha, then whisk gently until foamy. Add a pinch of salt and the rest of the sugar.
  5. To a glass, fill it about ⅓ to ½ full with ice. Pour in the chai, then the matcha, and stir before enjoying!

Recipe Notes

I like using soy milk and Darjeeling tea here, but any other kind of milk and black tea works!

You can make the masala chai up to a few days in advance and store in the fridge. Make the matcha when you’re ready to have this drink, and assemble then!