Start by toasting all of your spices in a dry pan over medium heat, until aromatic, about 5-7 minutes. Frequently shake the pan to avoid any spices burning and pay special attention to the fennel seeds as they're the smallest in size and most prone to burning.

Once the spices are lightly toasted and aromatic, remove from heat and let cool for 5-6 minutes.

Transfer the spices to a spice or coffee grinder and blend until you have a fine powder. This is your spice mix.

Bring 1 cup of water (for 2 servings) to a boil in a small pot or use the cup you intend to serve in to measure with. You'll want to use half of the serving up to measure out the amount of water, then add it to a pot to bring to a low boil.

Once the water is simmering, grate in fresh ginger, add the fresh mint leaves, black tea and sugar, to taste. As the water starts to pick up and boil, add in warmed plant based milk. You'll want use the same amount of plant milk as you did water and make sure to stir constantly so the milk does not burn on the bottom of the pot. Add ¼ tsp of the masala chai spice mix.

Bring the mixture up to a strong boil and then drop the heat. Repeat once more, for two full boils. Remove from heat and let sit--the tea will continue to brew as it sits.

Strain your mixture using a fine sieve and adjust with any addition sweetener as desired. You can enjoy like this for a traditional hot chai.

Sift ceremonial grade matcha into a whisking bowl using a fine sieve then add ½ cup hot, but not boiling water. Use a bamboo whisk to whisk in an M shaped motion, for about 1 minute, until the matcha is fully suspended into the water and a nice layer of froth is sitting on top of the matcha.

To serve, prepare two glasses of ice, then divide and pour the masala chai over the ice followed by the whisked matcha, divided between the two glasses.