There’s something special about the cozy blend of warm chai spices and bold espresso. A dirty chai latte has long been one of my favorite coffee shop drinks, and I love being able to make it at home for friends or family gatherings.
The best part? You can enjoy it hot and comforting on a chilly morning or iced and refreshing on a sunny afternoon. Either way, it’s a simple, budget-friendly recipe that tastes like a café treat made right in your kitchen.
Dirty Chai Latte
This recipe is the perfect mix of spiced chai tea and rich espresso, giving you a warm and energizing drink that feels special enough to serve guests. It’s beginner-friendly, with simple steps anyone can follow confidently. I like that the chai base can be made ahead, making it easy for stress-free hosting. You can also customize it with your favorite milk, sweetener, or extra spice blend. Whether you prefer a dairy-free option, a strong coffee kick, or a lighter sweetness, it adapts beautifully. If you love cozy spiced drinks, you’ll also enjoy the Spiced Golden Turmeric Coffee Recipe for a seasonal twist.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Cardamom pods: Lightly crush to release the fragrant oils. Substitute with ½ tsp ground cardamom if needed.
- Cloves: Whole cloves add warm spice, or use ground if you’re in a pinch.
- Star anise: Adds depth; optional but recommended for a traditional chai taste.
- Peppercorns: Bring subtle heat. If you don’t have whole peppercorns, add a pinch of freshly ground black pepper.
- Fresh ginger: Sliced for brightness; ground ginger works but is stronger.
- Cinnamon sticks: Provide classic chai aroma and body. Ground cinnamon can be swapped in, but the sticks are easier to strain and create a smoother base.
- Black tea bags: Assam or Ceylon are best, but Darjeeling works too.
- Milk: Whole or 2% for creaminess; oat or almond milk for dairy-free.
- Espresso: 1 shot per serving, or use strong brewed coffee.
- Maple syrup: For natural sweetness; honey, agave, or simple syrup also work.
How To Make Dirty Chai Latte
Make the Chai Base
I start by crushing the cardamom, cloves, star anise, and peppercorns to release their oils. Then I add them to a small pot with the ginger slices, cinnamon sticks, black tea bags, and water. I bring it just to a boil, turn off the heat, and let it steep for about 20 minutes so the flavors really deepen without turning bitter.
Strain the Mixture, Heat and Froth Milk, & Assemble
Once the base has steeped, pour it through a fine-mesh strainer into a heat-safe pitcher or bowl. This keeps the liquid smooth while removing the whole spices.
In a small pot, I warm the milk until it’s steaming but not boiling. For a coffee shop feel, froth it with a whisk or handheld frother until it’s creamy and foamy.
Pour about ½ cup of the hot chai base into a mug, add ½ cup steamed milk, one shot of espresso, and stir in a tablespoon of maple syrup (or more to taste). I top it with a spoonful of froth and a sprinkle of cinnamon before serving.
Tip: Want an iced version instead? Let the chai base cool, then pour it over ice with cold milk, espresso, and sweetener. It’s just as refreshing as the warm latte and perfect for hot days.
About the same as a latte with one espresso shot plus a cup of black tea, roughly 150 to 200 mg.
Don’t over-steep the tea bags. Remove them right after boiling and let the spices steep on their own.
Variations, Substitutions, and Recipe Tips
Dairy-free: Use oat milk for a creamy froth, or almond milk for a lighter texture.
Extra spice: Add a pinch of nutmeg or allspice to the chai base. Try adjusting the amount of ginger for more zing if you love a spicier latte.
Seasonal twist: Pumpkin spice for fall, gingerbread blend for holidays, or cocoa powder for a mocha dirty chai.
Caffeine control: Use decaf tea or espresso for a gentler version, or double the espresso if you want a bold “filthy chai” kick.
Batch prep: Brew a large batch of chai base, keep it in the fridge up to 4 days, and simply warm and froth milk when guests arrive. You can even freeze the concentrate in ice cube trays for quick iced lattes later.
Hospitality Challenge
Turn your dirty chai into a “latte and letters” hour. Brew the chai base ahead, set out hot and iced options with milk choices, and place simple stationery, stamps, and a few blank recipe cards on the table. Pair your lattes with something like Bakery-Style Orange Cranberry Muffins with Crumb Topping, Easy Bisquick Peach Cobbler: Just 10 Minutes of Prep, or a plate of Ooey Gooey Sticky Buns Recipe (Using Frozen Dough) to make this time even sweeter. Invite a friend or two to sip while each writes a short note or letter of encouragement to someone, especially those who are weary, then tuck a handwritten Scripture card into the envelope. As you seal the letters, pray together and deliver one thermos of chai and the note to the recipient. Speak this blessing as you go: “May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope.” (Romans 15:13, ESV).
More Cozy Drinks to Sip and Share
- Smooth Southern Sweet Tea Recipe
- Azalea Drink Powder Cocktail Mixer Recipe
- How to Make Dalgona Coffee That’s Creamy and Fluffy
- The Arnold Palmer Drink Recipe
- Creamy Iced Pumpkin Latte Made with Real Pumpkin
This dirty chai latte is a cozy café-style drink you can make at home, perfect for mornings or when hosting friends. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Dirty Chai Latte Recipe: Café Style at Home
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Ingredients
- 8 cardamom pods, whole, crushed
- 4 cloves, whole
- 2 to 3 star anise, whole
- 4 peppercorns, whole
- 2 to 3 slices ginger, fresh
- 2 cinnamon sticks
- 2 black tea bags, single serving size
- 2 cups water
- 2 cups milk, whole or 2%
- 1 shot espresso, or strong brewed coffee, per serving
- 2 tablespoons maple syrup, or your favorite sweetener
Instructions
Make the Chai Base
- Crush the cardamom pods, cloves, star anise, and peppercorns with a mortar and pestle (or the back of a spoon).8 cardamom pods, 4 cloves, 2 to 3 star anise, 4 peppercorns
- In a small pot, add the crushed spices, ginger slices, cinnamon sticks, black tea bags, and water.2 to 3 slices ginger, 2 cinnamon sticks, 2 black tea bags, 2 cups water
Simmer and Steep
- Bring the mixture to a boil, then immediately turn off the heat.
- Remove the tea bags to avoid bitterness.
- Let the spiced tea steep for 20 minutes.
Strain the Chai
- Strain the mixture through a fine-mesh strainer into a heat-safe pitcher or bowl to remove the spices.
Heat the Milk
- In a small pot, warm milk until steaming but not boiling.2 cups milk
- For extra café style, froth the milk using a whisk, handheld frother, or blender.
Assemble the Latte
- For each serving, pour ½ cup of the hot chai base into a mug.
- Add ½ cup of steamed milk.
- Stir in 1 shot of espresso and 1 tablespoon of maple syrup (or to taste).1 shot espresso, 2 tablespoons maple syrup
Serve and Enjoy
- Top with extra froth or a sprinkle of cinnamon for a coffee shop touch.
Gina’s Notes and Tips
Storage and Reheating
- Storage: Keep the chai base in a sealed glass jar or pitcher in the fridge for up to 4 days. Assembled lattes are best enjoyed immediately.
- Reheating: Gently reheat the chai base on the stovetop over low heat or in the microwave until warm but not boiling. If you’re frothing milk separately, reheat just the concentrate so the spices stay vibrant.
- Freezing: Freeze chai base in ice cube trays to use later in iced lattes.
