In a small saucepan, add 1 cup water, ground cinnamon, ground cardamom, ground ginger, cloves and cracked peppercorns (if using). Bring to a gentle simmer over medium heat.

Steep tea

Once simmering, remove the pan from direct high heat and add the 2 black tea bags. Let the tea steep in the spiced water for 3 minutes for strong flavor (up to 5 minutes if you prefer stronger chai).

Add milk and sweetener

After steeping, return the saucepan to low heat, add 1 cup whole milk and 1 tablespoon brown sugar (or chosen sweetener). Warm gently—do not boil—to combine flavors and dissolve sugar, about 2–3 minutes. Taste and adjust sweetness if desired.

Strain

Remove from heat. Strain the mixture through a fine-mesh sieve into a heatproof container to remove tea bags and spices. This is your chai concentrate. Keep warm or cover and refrigerate if making ahead (good for up to 3 days).

Assemble Dirty Chai

Prepare espresso

Pull one shot of freshly brewed espresso (about 1 ounce). If you don't have an espresso machine, brew a very strong 2–3 ounce coffee with a Moka pot or Aeropress.

Combine espresso and chai

Pour about 4 ounces (1/2 cup) of the warm chai concentrate into your mug. Add the single shot of hot espresso. Stir gently to combine. If the drink is too strong or too hot, add up to 2 tablespoons hot water to adjust temperature and strength.

Optional: froth and garnish

If desired, top the dirty chai with 2 tablespoons of frothed milk for a creamier texture. Dust with a pinch (about 1/4 teaspoon) of ground cinnamon or cocoa as a garnish.

Serve immediately while hot.