Dirty Chai Latte
User Reviews
5
Dirty Chai Latte
Description
The Dirty Chai Latte offers a blend of robust espresso and aromatic chai spices, achieved by steeping black tea with masala spices or using chai concentrate or chai tea bags. The recipe features variations including a homemade masala spice mix boiled with water, black tea steeped into the spices, and a shot of hot espresso added to the mixture. Sweetened lightly with honey or syrups and topped with frothed milk, the drink balances bitterness, spice warmth, and creamy sweetness. Frothing the milk creates a textured, foam-topped finish enhancing the overall mouthfeel.
This beverage suits a morning pick-me-up or afternoon refreshment and can be tailored via the choice of milk—whole, mixed with cream, or plant-based alternatives. The spiced note makes it appealing for colder weather, offering a combination of tea and coffee flavors in one cup.
Frothing requires vigorous whisking or pressing for around 100 times to stabilize the foam. The chai syrup can be made ahead and stored refrigerated for periods ranging from a week up to several months depending on preparation.
Ingredients
Method 1: using Chai Concentrate
- 1-2 Tablespoons masala chai syrup Homemade Chai Syrup can last in the fridge for 1 week to a few months. Substitute: shop-bought Tazo Chai Concentrate.
- 1 black tea bag If you're substituting with black tea leaves, use 1-2 teaspoons of loose leaves.
- 1 Cup water hot
- 1 hot espresso Substitute: strong coffee (i.e. ½ Tablespoon of coffee powder to ½ Cup of hot water.)
- 1- 1½ Cups milk I use whole milk or, when it's extra cold out, milk mixed with heavy whipping cream. (Starbucks uses 2% milk.) If on a vegan diet, oat, soy, almond and cashew milk work well
Method 2: from scratch (using whole spices)
- 12 green cardamom
- 6 cloves Although you can change the amounts of spices to taste, beware of cloves which can be overpowering.
- 1 cinnamon stick
- 1 teaspoon fennel seeds
- 1 star anise
- ½ teaspoon coriander seeds
- ½ teaspoon black peppercorns You can also add other spices such as ginger and nutmeg, if you like them.
- 1 black tea bag If you're substituting with black tea leaves, use 1-2 teaspoons of loose leaves.
- 1 Cup water hot
- 1 hot espresso Substitute: strong coffee (i.e. ½ Tablespoon of coffee powder to ½ Cup of hot water.)
- 1-2 Tablespoons honey Substitute: sugar (preferably brown), maple syrup, brown sugar syrup or 1 of these alternatives to sugar, neutral-flavored
- 1- 1½ Cups milk I use whole milk or, when it's extra cold out, milk mixed with heavy whipping cream. (Starbucks uses 2% milk.) If on a vegan diet, oat, soy, almond and cashew milk work well
Method 3: using Chai tea bags
- 2-4 chai tea bags
- 1 Cup water hot
- 1 hot espresso Substitute: strong coffee (i.e. ½ Tablespoon of coffee powder to ½ Cup of hot water.)
- 1-2 Tablespoons honey Substitute: sugar (preferably brown), brown sugar syrup, maple syrup or 1 of these alternatives to sugar, neutral-flavored
- 1- 1½ Cups milk I use whole milk or, when it's extra cold out, milk mixed with heavy whipping cream. (Starbucks uses 2% milk.) If on a vegan diet, oat, soy, almond and cashew milk work well.
Instructions
Method 1: using Chai Concentrate
- Brew a strong cup of black tea by steeping 1 black tea bag (or leaves) in 1 Cup of hot water for 3-5 minutes.
- Remove the tea bag. Add 1-2 Tablespoons of Chai Syrup to the black tea (or to taste.)
- Pour in the espresso.
- Froth the milk (See Notes) then pour into the Masala Chai Coffee.
Method 2: from scratch (using whole spices)
- Add all the spices and the cup of water to a pot and boil for 5- 10 minutes (till spiced enough for you.)
- Add the black tea and steep for 3-5 minutes. Remove the tea bag/ leaves and spices. (They can be used to make a 2nd batch of Spiced Masala Tea!)
- Add the espresso. Sweeten to taste with the honey.
- Froth the milk (see Notes) then pour into the Coffee-Black Tea mixture.
Method 3: using Chai tea bags
- Steep the Chai tea bags in hot water for 5 minutes.
- Remove the tea bags and add the espresso.
- Sweeten to taste with the honey.
- Froth the milk (see Notes) then pour into the Coffee-Black Tea mixture.
Optional cafe-art for all 3 methods
- Sprinkle ground cinnamon or cocoa powder on the foam.
Notes
- Froth milk vigorously at least 100 times by whisking or pressing to achieve stable foam for the latte.
- Chai syrup can be stored in the fridge for one week to several months, depending on preparation method.
User Reviews
Overall Rating
5
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