Dirty Chai Recipe

Prepare espresso

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee or use 2 tablespoons of espresso concentrate mixed with 30 ml hot water. Set hot espresso aside and keep warm.

Steep tea

Bring 120 ml water to a near boil (about 95°C / 203°F). Add the black tea (if using a tea bag, use one strong bag or 1 tsp loose leaf wrapped in a tea infuser). Steep for 4–5 minutes for a strong brew, then remove tea.

Make spiced chai

In a small saucepan over medium-low heat, combine the steeped tea, 120 ml milk, ground cinnamon, ground ginger, ground cardamom, ground cloves, and a pinch of black pepper. Whisk to incorporate and warm gently — do not boil — for 3–4 minutes so the spices bloom and meld into the liquid.

Sweeten and finish concentrate

Stir in 1 tablespoon brown sugar (or simple syrup) and 1/4 tsp vanilla extract, tasting and adjusting sweetness to your preference. Remove from heat and strain the chai through a fine mesh sieve if you used loose spices or tea leaves. Keep warm.

Froth milk

Froth 60 ml milk using a steam wand, milk frother, or by heating and whisking vigorously until foamy. For a creamier texture, heat the milk to about 60–65°C (140–150°F) before frothing.

Combine

Pour the warmed chai concentrate into a mug, filling roughly two-thirds of the cup (about 180 ml including chai). Pour the hot espresso over the chai. Stir gently to combine. Spoon the frothed milk on top to fill the remainder of the cup.

Garnish and serve

Dust with a pinch of ground cinnamon. Serve immediately while hot.