Spiced Matcha Chai Cocktail Recipe

I love mixing flavors that feel both comforting and refreshing, and this drink hits that sweet spot. A Spiced Matcha Chai Cocktail blends earthy matcha with warm chai spices and a smooth kick of spirits for a balanced sip. It’s honestly pretty simple to make, but it tastes like something you’d get at a craft cocktail bar.

When I first tried tossing chai and matcha together, I was surprised at how well the flavors clicked. The chai brings cozy spice, and the matcha adds this clean, green note that keeps the drink from feeling too heavy.

Add a touch of sweetness and the right spirit, and you end up with a cocktail that feels unique without being fussy.

This recipe covers everything you’ll need, from the short ingredient list to the quick steps that bring it all together. I’ll also let you know how it tastes once it’s mixed, so you know what you’re in for with every sip.

Spiced Matcha Chai Cocktail Recipe

I like this drink because it blends earthy matcha with warm chai spices and a smooth kick from spirits. The creamy milk, spice, and subtle sweetness make it feel balanced and easy to enjoy on a cool evening or at a casual gathering.

Equipment

• Cocktail shaker – I use this to blend the matcha, chai syrup, and spirits until smooth.
• Fine mesh strainer – This catches any clumps of matcha powder.
• Measuring jigger – I rely on this to keep the ratios consistent.
• Small saucepan – I use it when I make chai syrup with spices like cinnamon, cloves, and cardamom.
• Bar spoon – This makes stirring simple when I don’t want to shake.
• Mug or cocktail glass – I usually grab a chilled coupe glass for a martini-style drink or a short tumbler for a chai old fashioned.
• Milk frother or whisk – This helps dissolve the matcha powder evenly.
• Ice cubes – I always keep enough ice ready for shaking and serving.

Ingredients

• 1 tsp matcha powder
• 2 oz gin, vodka, or bourbon (I usually go for gin for a lighter taste or bourbon if I want a warmer note)
• 1 oz chai syrup or chai simple syrup (made with black tea, cinnamon stick, cardamom, cloves, ginger, star anise, and nutmeg)
• 2 oz milk option: oat milk, almond milk, or coconut milk
• 1/4 tsp vanilla extract
• Dash of black pepper or allspice for garnish
• Optional: splash of ginger ale for a lighter finish
• Ice cubes for shaking
• Cinnamon stick or star anise for garnish

Instructions

• Put matcha powder in a shaker and whisk it with a splash of hot water until it’s smooth.
• Pour in your gin, vodka, or bourbon along with the chai syrup.
• Add your milk of choice and vanilla extract.
• Fill the shaker with ice and shake for 15–20 seconds until it’s chilled.
• Strain the cocktail into a coupe glass or tumbler using a fine mesh strainer.
• Garnish with a cinnamon stick, star anise, or a light sprinkle of nutmeg.
• If you want a sparkling version, top with ginger ale before serving.

Notes

Bourbon gives the cocktail a deeper chai old fashioned vibe, while gin brightens the spices and pairs nicely with cardamom. Vodka or vanilla vodka makes a smoother chai latte martini.

When I make chai syrup, I simmer masala chai spices, black tea, and sugar until it smells fragrant. This syrup keeps well in the fridge for about a week.

I usually reach for oat milk for creaminess, but almond milk gives a lighter texture. Coconut milk makes the drink richer and pairs well with cinnamon and cloves.

If I want extra spice, I’ll sprinkle a pinch of black pepper or allspice on top before serving. That little detail makes the chai cocktail taste more layered without being overwhelming.

Tasting Notes

When I take that first sip, the earthy matcha jumps out at me. It gives the drink this grounding, calm base—almost meditative, if that makes sense.

Then the chai spices start to show up. I can pick out cinnamon, cardamom, and clove—they add a gentle warmth and a little kick.

Those spices balance out the green tea flavor nicely, without ever getting too bold or pushy.

There’s a light sweetness running through it all. Honestly, that hint of sugar helps everything blend together instead of clashing.

The texture? Creamy, but not at all heavy. The matcha brings just enough froth to make it smooth on my tongue.

I get a soft heat from the spice mix that lingers after I swallow. It’s not sharp—more like a gentle warmth that hangs around.

The finish feels clean, with a mix of herbal, sweet, and spiced notes. Somehow, every sip stays balanced, and none of the flavors take over.