Ingredients:

  • 2 cups (475 ml) Filtered Water
  • 1/4 cup (45 g) Fresh Ginger, roughly sliced
  • 3 whole Cinnamon Sticks (3-inch)
  • 1 1/2 Tbsp (15 g) Green Cardamom Pods, crushed
  • 1 tsp (5 ml) Whole Black Peppercorns
  • 1/2 tsp (2.5 ml) Whole Cloves
  • 4 Tbsp loose leaf OR 5 tea bags Black Tea (Assam or Darjeeling)
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • 1/2 cup (120 ml) Chai Concentrate (pre-made)
  • 3/4 cup (180 ml) Milk (Whole Milk recommended)
  • 1 double shot Espresso (Approx. 60 ml / 2 fl oz)
  • Pinch of ground cinnamon or star anise (Optional Garnish)

Instructions:

  1. STAGE 1: Crafting the Chai Concentrate. Crush the Spices: Place the cardamom pods, peppercorns, and cloves onto a cutting board and lightly crush them to release their aromatic oils.
  2. Combine Ingredients (Excluding Tea and Sugar): In a saucepan, combine the 2 cups of water, sliced ginger, crushed spices, and cinnamon sticks.
  3. Bring to a Boil: Place the saucepan over high heat and bring the mixture to a rapid boil. Reduce heat to low and allow the mixture to gently simmer, uncovered, for 15 minutes.
  4. Add Tea and Sweetener: Remove the pan from the heat. Stir in the brown sugar until dissolved, then add the loose leaf black tea (or tea bags).
  5. Steep: Cover the pan and allow the mixture to steep for 10–15 minutes. Note: Do not over-steep, as this can cause bitterness.
  6. Strain and Store: Pour the mixture through a fine-mesh sieve into a clean storage container. Cool completely before sealing and refrigerating.
  7. STAGE 2: Assembly of the Dirty Chai Latte. Prepare Espresso: Brew a fresh double shot of espresso (approx. 60 ml). Set aside.
  8. Heat the Concentrate (Optional): If starting with cold concentrate, gently warm the 1/2 cup (120 ml) of chai concentrate until steaming hot.
  9. Steam the Milk: Pour the milk into a pitcher. Steam the milk until it reaches approximately 150–160°F (65–70°C), aiming for a velvety microfoam.
  10. Combine Components: Pour the warm chai concentrate into your serving mug.
  11. Add the Dirt: Gently pour the freshly brewed espresso shot over the concentrate.
  12. Pour and Serve: Slowly pour the steamed, foamed milk into the mug, holding back the foam slightly with a spoon until the mug is nearly full. Spoon the remaining foam on top.
  13. Garnish: Dust lightly with ground cinnamon, if desired, and serve immediately.