Go Back
Dirty chai latte with tan milk foam in a white mug, beside cinnamon sticks and cardamom.

Dirty Chai Latte

A hot chai latte with a double shot of espresso: spiced black tea, milk and espresso in one mug.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 drink
Ingredients Equipment Method Notes

Ingredients
  

  • 130 ml water
  • 2 green cardamom pods lightly crushed
  • 1/2 small cinnamon stick about 2.5 cm
  • 1 whole clove
  • 1 black peppercorn optional
  • 5 g fresh ginger about 3 thin slices
  • 1 1/2 tsp loose black tea about 3 g
  • 1 tsp sugar 4 g, plus more to taste
  • 120 ml milk
  • 36 g espresso a double shot brewed from about 18 g ground coffee

Equipment

  • 1 Small saucepan, fine mesh strainer, measuring jug, milk jug or small pan, espresso machine, 300–350 mL mug

Method
 

  1. Put the water, cardamom, cinnamon, clove, peppercorn and ginger in a small saucepan. Bring to a simmer over medium heat and simmer gently for 5 to 7 minutes.
  2. Add the tea and simmer for 2 to 3 minutes, until the liquid is dark.
  3. Strain into a measuring jug and measure out 100 mL. If you have less, top up with hot water to 100 mL; if you have more, reserve the excess. Stir the sugar into the measured base until dissolved.
  4. Heat the milk in a small pan or the microwave until steaming, about 60 to 65°C (140 to 150°F). Do not let it boil. Froth if you like.
  5. Pull the espresso (about 18 g of coffee to about 36 g of espresso in roughly 25 to 30 seconds) into a 300 to 350 mL mug.
  6. Pour in the chai, then the hot milk, holding back the foam and spooning it on top.
  7. Stir and taste. Add more sugar a quarter teaspoon at a time if needed. Serve immediately.

Notes

For a milder drink, use half the brewed double shot. A single shot requires a suitable single basket (7–10 g coffee yielding 14–20 g espresso); do not underfill a double basket. Non-dairy milk: Breville suggests keeping it below about 55°C; follow the milk manufacturer’s guidance. No machine: use about 45 mL strong moka pot or AeroPress coffee. Bottled concentrate: follow its dilution instructions, then add espresso. Iced: cool the measured 100 mL sweetened chai until no longer hot; add to a 475 mL (16 US fl oz) glass with 100 g ice, 120 mL cold milk and the double espresso. Add ice, chai, milk, then espresso and stir.