I'm a long time lover of chai lattes and recently started adding matcha to them at cafes that carry good quality matcha. I was never too keen on mixing the black tea chai with matcha, because I ended up being highly caffeinated! After we had curated the teas for our September tea box and decided to include a fantastic herbal chai, I started making my own matcha chais and love it! It's fun to experiment with the monthly teas to see what recipes we can create. The results could not have been better!
This particular chai, called Roots and Chai, is a herbal chai with a twist; it has dandelion root, chicory root and beet root alongside the usual suspects, cardamom, cinnamon and ginger. This is one of the best chais and something about the roots and the matcha create a winning flavour combination. You have to try it to believe it!
If you want to try this at home, we have a Roots and Chai + Matcha set for you. Click here to buy the set.
STEP ONE: Make a Chai Concentrate
makes four servings
In a saucepan combine water, Roots and Chai herbal tea and vanilla extract (optional). Bring to a boil, then simmer for 8 minutes. Add sweetener, to taste (we like about 1 tbsp of honey, agave, or coconut nectar). Some of the water will boil away leaving you with just over a cup of chai concentrate.
Store any unused concentrate in the fridge.
STEP TWO: Make your Matcha Chai
MAKE IT ICED!
makes one cup
Pour 1/4 cup of concentrate over a glass of ice. Top up with cold milk leaving room to add the matcha.
Separately, add matcha to a tall mug. Pour in about 1/4 cup or 2oz of hot water (below boiling). Whisk with an electric milk frother. Alternatively, you can use a bowl and a traditional bamboo whisk or kitchen whisk. Sweeten some more if you like.
Pour hot matcha over your iced chai. Stir to combine.
MAKE IT HOT!
makes one mug
In a small saucepan, heat your chai concentrate and milk.
Separately, add matcha to tall mug. Pour in your hot water. Whisk with an electric milk frother. Alternatively, you can use a bowl and a traditional bamboo whisk or kitchen whisk.
Pour the chai into a mug through a sieve. We like to use a stainless steel tea infuser. Discard the tea leaves. Add the matcha mixture and sweetener some more, if you like. Stir to combine.