Dirty Chai Latte Recipe
Chai Tea Latte + Espresso
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Ingredients
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Chai concentrate
Espresso & assembly
Method
Chai concentrate
- 1
Simmer spices and tea
In a small saucepan combine 1 cup water, ground cinnamon, ground ginger, crushed cardamom pods, whole cloves and crushed peppercorns. Bring to a gentle simmer over medium heat for 2–3 minutes to bloom the spices.
- 2
Brew tea
Add the 2 black tea bags to the simmering spiced water, reduce heat to low, and steep for 3–4 minutes for a strong brew. Do not boil vigorously to avoid bitterness.
- 3
Finish chai concentrate
Remove tea bags and lightly bruise the spices with the back of a spoon, then add 1 cup whole milk, 1 tbsp brown sugar (or honey) and 1 tsp vanilla extract to the saucepan. Warm gently over low heat, stirring until sugar dissolves and the mixture is hot but not boiling (about 2–3 minutes). Taste and adjust sweetness. Keep warm.
Espresso & assembly
- 4
Prepare espresso
Pull one fresh shot (about 1 oz) of espresso using an espresso machine. If you don't have an espresso machine, brew 1 oz very strong coffee (a concentrate) using an AeroPress or Moka pot.
- 5
Steam or froth milk
Heat and froth the additional 1 cup milk: if using a steam wand, steam until milk reaches ~150°F (65°C) and has a velvety microfoam. If using a stovetop or microwave, heat to warm (not boiling) and froth with a handheld frother or by shaking in a sealed jar until foamy.
- 6
Combine and serve
In a 10–12 oz cup, add 3/4 cup (about 180 ml) of the warm chai concentrate (adjust to taste). Pour the espresso shot into the cup, then top with steamed milk, holding back foam with a spoon and then spooning foam on top. Garnish with a light dusting (about 1/4 tsp) of ground cinnamon if desired. Stir gently and serve immediately.