A chai latte has always been one of my favorite coffeehouse drinks. I love them warm and cozy during the winter, but I am just as happy ordering one over ice when the weather heats up.
I had been making homemade chai lattes with regular tea for years when I decided to try the same warm spices with matcha. Traditional brewed green tea has never been my favorite, but the richer, earthier flavor of matcha works surprisingly well for me—especially when I add cinnamon, ginger, cloves and vanilla.
Substantially updated July 29, 2026.
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| This homemade matcha chai latte combines creamy milk, matcha powder and warm cinnamon, ginger, cloves and nutmeg. |
This homemade matcha chai latte is creamy, warmly spiced and easy to adjust depending on how sweet or earthy you like your matcha drinks.
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What Does a Matcha Chai Latte Taste Like?
A matcha chai latte combines the earthy flavor of matcha with the warm spices normally associated with chai.
This version includes cinnamon, ginger, cloves and nutmeg, along with vanilla and two types of sweetener. The spices soften some of matcha’s grassy flavor without covering it completely.
It is a little different from a traditional chai latte made with black tea, but it still has that warm, comforting flavor I look for in a coffeehouse-style drink.
Why You May Like This Recipe
- It takes about 10 minutes to prepare.
- You can make it with almond milk, coconut milk or skim milk.
- The sweetness and spices are easy to adjust.
- You do not need an espresso machine.
- It can be served warm or poured over ice.
- Straining the finished latte creates a smoother drink.
Matcha Chai Latte Recipe at a Glance
Prep time: 5 minutes
Cook time: 5 minutes
Total time: About 10 minutes
Yield: 1 large latte
Recipe category: Drink
Ingredients for a Matcha Chai Latte
- 1 c. Vanilla Almond Milk (or Vanilla Coconut Milk or Skim Milk)
- 1 c. Water
- 1 tsp. Matcha powder
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Ginger
- 1/8 tsp. Ground Cloves
- 1/8 tsp. Ground Nutmeg
- 1 tsp. Light Brown Sugar
- 2 tsp. Stevia in the Raw
- 1 tsp. Vanilla Extract
- Whipped Topping, if desired
Choosing Matcha Powder
I use plain, unsweetened matcha powder, such as Naoki Matcha Superior Blend powder, rather than a premixed latte powder containing sugar or milk.
Avoid premixed matcha latte powders that already contain sugar, milk powder or flavoring. Those mixes will change the sweetness, texture and overall balance of the drink.
Matcha powders can also vary quite a bit in flavor. Some are mild and smooth, while others taste stronger, grassier or more bitter. You do not need the most expensive matcha available, but choose one that is intended for drinking rather than a low-quality powder made only for baking.
How to Make a Matcha Chai Latte
1. Dissolve the matcha
Warm the water until it is hot but not boiling.
Place the matcha powder in a mug or small bowl. Pour in a small amount of the hot water and whisk until the matcha is smooth and free of obvious clumps.
Add the remaining water and whisk again.
A traditional matcha whisk works well, but a handheld milk frother or an ordinary small kitchen whisk will also do the job.
I prefer to mix the matcha separately before adding the spices. It takes only an extra minute and makes it much easier to see whether the powder has blended smoothly.
2. Combine the latte ingredients
Pour the dissolved matcha into a small saucepan.
Add the milk, cinnamon, ginger, cloves, nutmeg, brown sugar and Stevia in the Raw. Whisk the mixture together over medium-low heat.
Heat the latte until it is hot and steaming, but remove it from the burner before it reaches a full boil.
Stir in the vanilla extract after removing the saucepan from the heat.
3. Strain the latte
Pour the latte through a small fine-mesh strainer and into a large mug.
Matcha does not dissolve in the same way as an instant drink mix, so a small amount may remain suspended in the latte. Straining is especially helpful for catching bits of ground spice and any stubborn matcha clumps.
This step is optional, but I prefer the smoother finished drink.
4. Froth and serve
Froth the latte with a handheld frother if you like a little foam on top.
Add whipped topping, if desired, and serve while warm.
How to Make an Iced Matcha Chai Latte
Prepare the matcha chai latte according to the recipe, then allow it to cool for several minutes.
Fill a large glass with ice and pour the cooled latte over it. Melting ice will dilute the drink slightly, so I usually let the latte cool before adding it rather than pouring it over ice while it is piping hot.
You can also prepare the latte in advance, refrigerate it and whisk or shake it again before serving.
How to Prevent Clumpy Matcha
Matcha can be a little stubborn if you add it directly to a full cup of liquid.
A few simple steps help:
- Sift the matcha powder if it looks compacted.
- Begin with a small amount of hot water.
- Whisk the powder into a smooth paste before adding the remaining water.
- Use a handheld frother when an ordinary whisk does not break up the clumps.
- Avoid dropping the powder directly into cold milk without mixing it first.
Do not worry if a tiny amount settles at the bottom of the mug. Matcha is powdered tea, so the texture will not always be identical to a completely dissolved drink mix.
How to Adjust the Flavor
Matcha has a naturally earthy flavor, and every brand tastes a little different. Taste the latte before adding the whipped topping and adjust it gradually.
For a Sweeter Latte
Add a little more brown sugar or Stevia in the Raw.
For More Chai Flavor
Add a small additional pinch of cinnamon or ginger.
Be careful with the cloves and nutmeg because both can quickly overpower the matcha.
For a Stronger Matcha Flavor
Use a slightly more generous teaspoon of matcha powder the next time you prepare the recipe.
For a Milder Matcha Flavor
Reduce the matcha powder slightly or add a little more milk.
For a Creamier Latte
Use vanilla coconut milk or another milk with a richer texture.
I like being able to taste the matcha beneath the chai spices, but there is no single correct balance. Adjusting the drink to your own preferences is part of the benefit of making it at home.
Do I Need a Matcha Whisk?
A traditional bamboo matcha whisk is helpful, but it is not required for this recipe.
You can also use:
- A small kitchen whisk
- A handheld milk frother
- A tightly sealed jar
- A shaker bottle
When using a jar or shaker bottle, make sure the water is cool enough to handle safely and confirm that the lid is tightly sealed before shaking.
For an everyday latte, I usually reach for whichever tool is quickest and already within reach.
Can I Use a Different Milk?
Yes. The original recipe works with:
- Vanilla almond milk
- Vanilla coconut milk
- Skim milk
Each option changes the finished drink slightly.
Almond milk keeps the latte fairly light. Coconut milk adds more richness and a subtle coconut flavor. Skim milk produces a more traditional dairy-based latte without making it especially heavy.
Use the option your family enjoys and that fits your dietary needs. There is no need to buy a special milk just for one drink if you already have something suitable in the refrigerator.
Frequently Asked Questions
Is a matcha chai latte the same as a regular chai latte?
No. A regular chai latte is usually made with spiced black tea. A matcha chai latte uses matcha powder while keeping many of the same warm chai spices.
Can I make this latte without a milk frother?
Yes. A whisk works perfectly well. The frother adds foam, but it is not necessary for the flavor of the drink.
Why should I avoid boiling the matcha latte?
Very hot water can make matcha taste more bitter, and vigorously boiling the milk may affect its texture. Heat the latte only until it is hot and steaming.
Why does my matcha settle at the bottom?
Matcha is finely powdered tea rather than a fully soluble drink mix. A little settling can happen, especially if the latte sits for several minutes. Give it a quick stir before finishing it.
Can I skip straining the latte?
Yes. Straining is optional. I use it because the ground spices can leave a slightly gritty texture at the bottom of the mug.
Can I prepare the latte ahead of time?
Yes. Prepare the latte, allow it to cool and refrigerate it in a covered container. Shake or whisk it before serving because some of the matcha and spices may settle.
Can I use a matcha latte mix instead of matcha powder?
A sweetened latte mix would change the recipe because it may already contain sugar, milk powder or flavoring. Plain matcha powder gives you much better control over the sweetness and chai spices.
What Works Best for My Matcha Chai Latte
The biggest difference for me is mixing the matcha separately before combining it with the milk and spices. It creates a smoother latte and keeps me from chasing dry clumps around the saucepan.
I also recommend tasting the drink before adding more sweetener or spice. Matcha powders vary quite a bit, and it is much easier to add another pinch of cinnamon than it is to rescue a drink that tastes mostly like cloves.
Whether you serve it warm on a cold morning or pour it over ice in the summer, this matcha chai latte is an easy way to bring a favorite coffeehouse-style drink into your own kitchen.
```htmlHomemade Matcha Chai Latte
A warm, creamy matcha chai latte flavored with cinnamon, ginger, cloves, nutmeg and vanilla.
Ingredients
- 1 cup vanilla almond milk, vanilla coconut milk or skim milk
- 1 cup water
- 1 teaspoon plain, unsweetened matcha powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon light brown sugar
- 2 teaspoons Stevia in the Raw
- 1 teaspoon vanilla extract
- Whipped topping, if desired
Instructions
- Warm the water until it is hot but not boiling.
- Place the matcha powder in a mug or small bowl. Pour in a small amount of the hot water and whisk until the matcha is smooth and free of obvious clumps.
- Add the remaining hot water and whisk again.
- Pour the dissolved matcha into a small saucepan.
- Add the milk, cinnamon, ginger, cloves, nutmeg, brown sugar and Stevia in the Raw. Whisk the ingredients together over medium-low heat.
- Heat the latte until it is hot and steaming, but remove it from the burner before it reaches a full boil.
- Stir in the vanilla extract after removing the saucepan from the heat.
- Pour the latte through a small fine-mesh strainer into a large mug. Straining is optional, but it helps remove pieces of ground spice and stubborn matcha clumps.
- Froth the latte with a handheld milk frother, if desired. Add whipped topping and serve warm.
Use plain, unsweetened matcha powder rather than a premixed matcha latte powder containing sugar, milk powder or added flavoring.
Matcha powders vary in flavor. Choose one intended for drinking rather than a lower-quality powder made only for baking.
A traditional matcha whisk, handheld milk frother or small kitchen whisk may be used to blend the matcha.
Prepare the latte according to the recipe and allow it to cool for several minutes. Fill a large glass with ice and pour the cooled latte over it.
You may also prepare the latte in advance, refrigerate it and whisk or shake it again before serving.
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