Description
A cozy, earthy autumn drink combining culinary-grade matcha, warming chai spices, and pure maple syrup for a steady energy boost without the coffee crash.
Ingredients
Scale
- 2 teaspoons culinary-grade matcha powder
- 2 tablespoons hot water (175°F / 80°C)
- 1 cup milk (dairy, oat, almond, or coconut)
- 1/2 teaspoon chai spice blend (or 1 chai tea bag)
- 1–2 tablespoons pure Grade B maple syrup
- 1/2 teaspoon vanilla extract (optional)
- Cinnamon for garnish (optional)
Instructions
- Sift the matcha powder into a small bowl to remove clumps.
- Add 2 tablespoons of hot water to the matcha and whisk vigorously in a ‘W’ or ‘M’ motion until a smooth, lump-free paste forms.
- Heat the milk in a saucepan over medium heat. Add the chai spices (or tea bag) and steep for 2 minutes, then remove spices/tea bag.
- Stir the maple syrup and vanilla (if using) into the hot spiced milk until dissolved.
- Froth the milk using a handheld frother, or shake vigorously in a jar and microwave for 10 seconds to set foam.
- Pour the matcha paste into a mug, then slowly pour the hot spiced milk over it.
- Top with foam, sprinkle with cinnamon, and drizzle with extra maple syrup if desired. Serve immediately.
Notes
Do not use boiling water for matcha as it causes bitterness; aim for 175°F (80°C). Sifting is crucial for a smooth texture. Grade B maple syrup provides a deeper flavor than Grade A. The matcha paste can be made ahead and stored in the fridge for up to 24 hours.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 large mug
- Calories: 120
- Sugar: 14
- Sodium: 100
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 6
Keywords: matcha latte, chai matcha, fall drink, autumn recipe, maple syrup, cozy drink, healthy coffee alternative, gluten-free, vegan option