Dirty Chai Latte

Before you start

Dirty chai is a chai latte with espresso in it. The coffee adds roast and bitterness under the sweet spice, and many people order it for the extra lift. It works because cinnamon, cardamom and ginger already flatter coffee; the risk is that a big shot flattens the spices into a muddy, generic flavor.

The proportion that keeps both readable is one single shot of espresso, about 30 ml, in a 12-ounce drink, with the chai concentrate cut back slightly to make room. Add the espresso to the concentrate before the milk so it mixes evenly. A medium roast with chocolate and nut notes is a better partner than a light, acidic one.

Ingredients

• 120 ml (4 oz) chai concentrate — sweetened
• 30 ml (1 oz) freshly brewed espresso — 1 single shot from about 9 g of coffee
• 180 ml (6 oz) whole milk or oat milk
• pinch ground cinnamon or cardamom — to finish
• 1 cup ice cubes — for iced

Method

1. Warm the chai concentrate until it steams, about 70°C (160°F), and pour it into the mug.
2. Brew the espresso directly into the warm concentrate, or brew it separately and pour it in at once. Stir to combine; the concentrate should now smell of both coffee and spice.
3. Steam or froth the milk to 60 to 65°C (140 to 150°F) with a fine, glossy foam. Swirl the jug to keep it smooth.
4. Pour the milk into the mug in a steady stream, finishing with a thin cap of foam.
5. Dust the top with cinnamon or cardamom and serve.
6. For iced dirty chai, stir the espresso into cold concentrate in a glass of ice, then top with cold milk and stir again.

Tips for success

• If you want stronger coffee, use a double ristretto instead of a full double shot. It brings more coffee body with less bitterness.
• Cardamom is the spice that bridges chai and coffee best. A concentrate heavy in black pepper can taste harsh with espresso.
• Pre-warm the mug with hot water so the latte stays hot; the small volume of espresso cools quickly.

Substitutions

Espresso

45 ml of strong brewed coffee or cold brew concentrate works. Drip coffee dilutes the drink more, so reduce the milk by about 30 ml.

Chai concentrate

Simmer 2 chai tea bags in 120 ml water with 2 teaspoons brown sugar for 4 minutes and use that instead.

Dairy milk

Oat milk is the easiest dairy-free option and does not curdle with espresso. Soy works but can split with very acidic coffee.

Variations

Double dirty chai

Use two shots and reduce the concentrate to 90 ml. Expect a much stronger coffee flavor.

Maple dirty chai

Stir 10 ml maple syrup into the concentrate and top with a pinch of flaky salt.

Troubleshooting

The spices disappear behind the coffee

Use one single shot and a strong concentrate, or switch to a less bitter medium roast.

It tastes sour

The espresso was under-extracted. Grind finer or pull the shot a few seconds longer so it tastes sweeter.

The drink is lukewarm

Heat the concentrate, warm the mug and add the espresso right after brewing. Iced versions need everything cold instead.

Storage

Make it to order; espresso loses aroma within minutes. Keep chai concentrate refrigerated and use homemade concentrate within about a week. Do not leave milky drinks out for more than 2 hours.

Safety notes

This drink has caffeine from both black tea and espresso. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults; sensitivity varies, so count all your coffee and tea for the day.