Dirty Chai Latte Recipe: Café Style at Home

A white mug filled with frothy chai latte on a white saucer with a spoon, star anise, and cloves. In the background are spices in small bowls, a cup of coffee, and another mug on a white surface.

Dirty Chai Latte Recipe: Café Style at Home

A dirty chai latte is a creamy, spiced tea and espresso drink that’s simple to make at home. With warming spices, frothy milk, and a touch of sweetness, it’s perfect served hot or iced. Brew a batch of chai base ahead for stress-free mornings or to treat guests with a café-style drink at home.

Course Beverage, Dessert

Cuisine American, Indian, Mediterranean

Diet Halal, Kosher, Vegetarian

Keyword creamy, spiced

Prep Time 5

Cook Time 10

Resting Time 20

Total Time 35

Servings

Calories 107

Author Gina Dickson

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.

Notes

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.

Nutrition