Dirty Chai Latte Recipe

Make chai infusion

Combine 1 cup water, crushed cardamom pods, cinnamon stick, ground ginger, and ground cloves in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat.

Add the 2 black tea bags (or 2 teaspoons loose tea in an infuser) to the hot spiced water. Let steep 4 minutes for a bright flavor or up to 6 minutes for stronger chai. Avoid steeping longer than 6 minutes to prevent excessive bitterness.

Remove tea bags or strain out loose tea and spices. Stir in 1/4 cup whole milk, 1 tablespoon sweetener, and 1/4 teaspoon vanilla extract while the infusion is hot so the sweetener dissolves fully. Taste and adjust sweetness if needed. This yields roughly 1 cup of chai concentrate.

Keep the chai concentrate warm while you prepare espresso and milk. If desired, you can make this in advance and refrigerate for up to 3 days; warm gently before using.

Prepare espresso

Pull two shots (about 2 ounces total) of espresso using an espresso machine. If you don't have an espresso machine, make 2 ounces of very strong brewed coffee or use concentrated espresso from a stovetop Moka pot.

Steam and froth milk

Steam 1 cup milk to about 150–155°F (65–68°C) using a steam wand, creating microfoam. If you don't have a steam wand, heat the milk on the stove until hot but not boiling and froth vigorously with a handheld frother or by shaking in a sealed jar for 30–60 seconds, then tap the container on the counter to reduce large bubbles.

Combine and top

In a 12–16 oz mug, pour the 2 shots of hot espresso. Add roughly 4–6 oz (1/2 to 3/4 cup) of the hot chai concentrate, depending on how chai-forward you prefer the drink. Stir gently to combine. Pour the steamed milk and foam over the espresso-chai mixture, holding back foam with a spoon and then spooning a thin layer of foam on top.

Sprinkle 1/4 teaspoon ground cinnamon over the foam as a finishing garnish. Serve immediately.