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Dirty Chai Latte Recipe
Ash Tyrrell

Dirty Chai Latte Recipe

I started making dirty chai lattes at home after realizing I was spending way too much on my afternoon coffee shop runs. The first time I combined bold espresso with warm, spiced chai, I couldn't believe how easy it actually was.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 chai tea bag — the base flavor of the drink use a strong black chai blend for the best result
  • 1 cup water boiled — used to steep the tea bag and pull out all the spice flavor
  • 1 to 2 shots espresso — this is what makes it "dirty " feel free to use a double shot for extra caffeine
  • ½ cup milk of choice — steamed and frothed milk gives the latte its creamy café-style texture
  • 1 tablespoon sugar or honey optional — adjust to taste depending on how sweet you like your chai
  • ¼ teaspoon ground cinnamon optional — a light dusting on top adds a nice finishing touch and aroma

Method
 

  1. Pour boiling water over your chai tea bag in a mug or small saucepan and let it steep for about 4 to 5 minutes. The longer you let it sit, the bolder and spicier the chai flavor becomes. Once it's steeped, remove the tea bag and set the tea aside.
  2. While your tea steeps, go ahead and brew your espresso shot using whatever machine or method you have on hand. If you don't own an espresso machine, a moka pot or strongly brewed coffee works as a solid substitute. Pour the hot espresso directly into your steeped chai to combine the flavors right away.
  3. Heat your milk in a small saucepan or with a steamer until it's hot but not boiling, around 150°F if you're using a thermometer. Use a handheld frother, whisk, or French press to whip air into the milk until it turns light and foamy. This step is what gives your latte that classic coffee shop texture.
  4. Pour your frothed milk over the chai and espresso mixture, spooning a little extra foam on top if you have it. Stir in your sugar or honey now if you want a sweeter drink, adjusting the amount based on your taste. Give everything a gentle stir so the flavors blend evenly.
  5. Finish your dirty chai latte with a light dusting of ground cinnamon or a sprinkle of leftover chai spice on top. Serve it immediately while it's still warm and the foam is fresh. If you prefer it cold, pour the whole mixture over a glass of ice instead.

Notes

  • I always brew my espresso fresh right before combining it, since it loses its crema and flavor quickly if it sits too long.
  • I steep my chai tea bag a little longer than the package suggests, because I like mine on the stronger, spicier side.
  • I never use skim milk, since it just doesn't froth up the same way whole or 2% milk does.
  • I like brewing my espresso right over the sugar so it dissolves faster instead of settling at the bottom of the cup.
  • I keep a batch of chai concentrate or extra tea bags stocked at home, so I'm never without one when the craving hits.