Dirty Chai Latte Recipe

Simmer spices and tea

In a small saucepan combine 1 cup water, sliced ginger, crushed cardamom pods, cinnamon stick, cloves and peppercorns. Bring to a gentle simmer over medium heat and simmer 4 minutes to release aromas.

Steep tea

Add the black tea leaves (or tea bags) to the simmering spice mixture, remove from heat, cover, and steep 3–4 minutes for a strong concentrate. If using loose leaves, strain after steeping.

Add milk and sweeten

Return the saucepan to low heat, add 1 cup whole milk, brown sugar and vanilla extract. Warm gently until steaming (do not boil) and stir to dissolve sugar. Heat about 2–3 minutes until hot and infused.

Strain the chai concentrate through a fine mesh sieve into a heatproof container, discarding solids. This yields roughly 1 to 1.25 cups of concentrated chai, enough for two Dirty Chai Lattes. Keep warm.

Brew espresso

Pull two shots of espresso (about 2 shots / ~60 ml total). If you don't have an espresso machine, brew a strong 1/2 cup coffee or make a concentrated moka pot brew.

Adjust strength (optional)

If you prefer a slightly less intense coffee flavor, add up to 2 oz hot water to the espresso to make an Americano-style base. Otherwise proceed with straight espresso.

Combine chai and espresso

Divide the hot chai concentrate between two cups (about 1/2 cup per cup). Pour one shot of espresso into each cup (or distribute 2 shots total). Stir gently to combine.

Steam or froth milk

Steam or froth 3 tablespoons milk per cup (about 6 tablespoons total) until velvety and slightly foamy. If no steamer, heat milk to steaming and froth with a handheld frother or whisk vigorously to create foam.

Spoon the frothed milk over each cup to fill and create a layered latte texture. Taste and add optional simple syrup or extra brown sugar if you want more sweetness.

Dust each latte lightly with ground cinnamon. Serve immediately.