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Immortal Musings

Mulberry Matcha Chai Latte Recipe

by Ralph Kenney

January 14, 2014

Here's a recipe I found in Portland Magazine for Mulberry Match Chai Latte. How's that for fusion cuisine? Matcha (Japanese), Chai (India) and Latte (French). 

If you want to give the recipe a try, you'll need some white mulberry matcha. Here's the link, 


Buy White Mulberry Matcha!



  • 2 teaspoons mulberry matcha green tea powder
  • 1/4 cup coconut milk or almond milk (unsweetened)
  • 6 whole cardamom pods
  • 6 whole cloves
  • 8 whole black peppercorns
  • one 2-inch cinnamon stick
  • 2 cups just-boiling water
  • 2 dashes ground cinnamon
  • 1 pinch allspice
  • 1 pinch sea salt
  • 8-10 drops liquid stevia (plain or vanilla) or 1 teaspoons raw honey
    1. Place the whole herbs (cardamom, cloves, peppercorns and cinnamon stick), in a jar or glass measuring cup. Pour just-boiling water over the herbs and let it steep for a minimum of five minutes and up to overnight. (I like the latter steeping time as it allows the flavor of the herbs to truly come through.)
    2. Pour milk of your choice into a mini blender or into another glass jar or measuring cup where you can whisk the ingredients together. Add the matcha green tea powder, ground cinnamon, allspice and sea salt and blend or whisk until well combined.
    3. Pour the steeped water through a strainer and into the matcha-milk slurry. Add stevia or raw honey. Blend or whisk again. Taste for desired sweetness.
    4. If you'd like your latte hotter, pour ingredients into a small pot and gently heat before drinking to your health!


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