It took quite a few batches to get this iced dirty chai latte to taste the way I wanted it to. The shot of espresso used to make it “dirty” gives it more depth of flavor and an extra boost of caffeine. My fiancé Kevin loves dirty chai lattes and orders them whenever we are checking out a new coffee spot. Some of the chai’s we try are too watered down lacking the essential spiciness needed for a good chai, while others are so strong that you feel like you’re drinking a glass of potpourri. After much trial and tribulation, I think this one is just right.
Masala chai (“spiced tea”) is an aromatic spiced black tea which originated in India thousands of years ago and has since gained worldwide popularity. The name “chai” is actually the Hindi word for “tea”, which was derived from “cha”, the Chinese word for “tea”. Traditional masala chai is a spiced beverage brewed with different proportions of spices and karha or ground ginger and cardamom pods. Most of the masala chai we are familiar with tasting in the U.S. uses cinnamon, star anise, fennel seeds, peppercorn, nutmeg, and cloves with black tea.
If you’re a big fan of the chai latte at Starbucks, you should know what you’re getting yourself into. While I agree that chai tea latte’s need a small amount of sweetness to enhance the delicious spices, Starbucks really takes the sugar thing and runs with it. There are 42 grams of sugar in a 16 oz grande Starbucks Chai Latte. And if you are already working with a delicious spicy and flavorful concentrated tea, it honestly doesn’t need it. My dirty chai latte has both the perfect amount of spice and sweetness that makes it the perfect afternoon pick me up.
Let’s get started.
Step 1: Get the par-tea started. Start by buying your chai tea. I like to use Trader Joe’s Chai or Twinning’s Organic Chai. Like my cold brew coffee recipe, we are going to be making enough for you to have iced chai for at least a whole week. If you want a smaller portion, just cut the recipe in half. Bring 2 quarts (8 cups) of water to boil. Transfer to a glass container (I used my beverage dispenser for its quick and easy drink making capabilities). Add your tea bags, whole cinnamon sticks, and star anise. Steep for at least four hours and up to 12. Remove tea bags with a slotted spoon.
Step 2: Espresso yourself. Make a shot of espresso. We have a Nespresso machine so this is very easy and convenient for me. If you don’t have a Nespresso machine and don’t want to get one, I also love my Bialetti, Italian Stove Top Espresso maker. You can also usually find these at Homegoods stores! Allow your espresso to cool slightly while you finish the other steps of the latte. If you’re not adding espresso, add an additional 1/4 cup chai.
Step 3: Build that latte. Fill glass with crushed ice. Add 1/2 cup chai tea, 1/2 teaspoon vanilla extract, 1/2 teaspoon organic maple syrup, 1/2 packet stevia or other natural sweetener, shot of espresso, and a dash of cinnamon. If you tend to like things less sweet, omit the stevia. I add it because I think it helps to elevate the spicy flavors.
Step 4: Milk! I used normal skim or 1% milk in this recipe. If you prefer, sub in your favorite dairy substitute, just remember to make sure it is unsweetened. I like to have a somewhat frothy quality to my milk so I usually use my aero latte milk frothing wand prior to adding the milk for about 30 seconds. If you do not have one, just pour in your milk.
Step 4: Give it a chai!
If at first you don’t succeed, chai chai again {iced dirty chai latte}
Ingredients
For the chai tea
- 2 quarts water
- 8 chai tea bags
- 2 whole cinnamon sticks
- 3 pieces star anise
For each individual dirty chai tea latte
- 1/2 cup chai tea
- 1/2 cup 1 % milk (feel free to substitute your favorite non-sweetened dairy alternative)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon organic pure maple syrup
- 1 shot brewed espresso
- dash of cinnamon
- 1/2 packet stevia, Splenda, or your favorite natural sweetener
- 1 cup crushed ice
Instructions
To make the tea:
- Bring 2 quarts (8 cups) of water to boil. Transfer to a glass container (I used my beverage dispenser for its quick and easy drink making capabilities). Add your tea bags, whole cinnamon sticks, and star anise. Steep for at least four hours and up to 12. Remove tea bags with a slotted spoon.
To make the latte:
- Make a shot of espresso. Allow your espresso to cool slightly while you finish the other steps of the latte. If you're not adding espresso, add an additional 1/4 cup chai.
- Fill glass with crushed ice. Add chai tea, vanilla extract, maple syrup, stevia or other natural sweetener, shot of espresso, and a dash of cinnamon. If you tend to like things less sweet, omit the stevia. I add it because I think it helps to elevate the flavor of the tea.
- Pour in your milk. (I like to have a somewhat frothy quality to my milk so I usually use my aero latte milk frothing wand prior to adding the milk for about 30 seconds. If you do not have one, just pour in your milk)
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