📝 About This Recipe
This exquisite beverage is the ultimate bridge between the aromatic spice markets of India and the bold energy of a modern espresso bar. Our Iced Dirty Chai combines a handcrafted, slow-steeped masala chai concentrate with a double shot of velvety espresso, creating a complex layering of cinnamon, cardamom, and dark roasted coffee. It is a sophisticated, refreshing pick-me-up that balances creamy sweetness with a spicy, caffeinated kick.
🥗 Ingredients
Handcrafted Chai Concentrate
- 2 cups Water (filtered for best flavor)
- 4 tablespoons Loose-leaf Black Tea (Assam or Ceylon recommended)
- 2 pieces Cinnamon Stick (Ceylon cinnamon preferred)
- 6-8 pieces Green Cardamom Pods (lightly crushed to release seeds)
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 4 pieces Whole Cloves
- 3-4 pieces Black Peppercorns (for a subtle heat)
- 1 piece Star Anise (optional, for licorice notes)
The 'Dirty' Component
- 36 grams Espresso Beans (freshly ground for two double shots)
Assembly and Sweetener
- 1.5 cups Whole Milk or Oat Milk (extra creamy varieties work best)
- 2 tablespoons Brown Sugar or Honey (adjust to taste preference)
- 1/2 teaspoon Vanilla Extract (pure extract)
- 2 cups Ice Cubes (large, solid cubes to prevent rapid dilution)
Garnish
- 1 pinch Ground Cinnamon (for dusting)
- 2 pieces Star Anise (for visual flair)
👨🍳 Instructions
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1
In a medium saucepan, combine the 2 cups of filtered water with the cinnamon sticks, crushed cardamom pods, sliced ginger, cloves, peppercorns, and star anise.
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2
Bring the spice mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10-12 minutes to extract the aromatic oils.
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3
Remove the pan from the heat and add the loose-leaf black tea. Stir gently and cover the pot; let it steep for exactly 5 minutes to avoid bitterness.
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4
Stir in your sweetener (brown sugar or honey) and the vanilla extract while the liquid is still warm so it dissolves completely.
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5
Strain the tea concentrate through a fine-mesh sieve into a glass jar, discarding the whole spices and tea leaves. Place the jar in an ice bath or the refrigerator to cool rapidly.
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6
While the chai cools, pull two double shots of espresso (about 2 ounces each) using your espresso machine or a Moka pot.
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7
Allow the espresso to rest for a minute so it is not scalding hot, which can shock the milk and dilute the ice too quickly.
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8
Take two tall glasses and fill them to the brim with fresh ice cubes.
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9
Pour 1/2 cup of the chilled chai concentrate into each glass, filling them about halfway.
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10
Slowly pour 3/4 cup of your chosen milk into each glass. You should see beautiful swirls as it meets the spiced tea.
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11
Carefully pour one double shot of espresso over the back of a spoon into each glass to create a layered 'dirty' effect.
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12
Gently stir with a long spoon to incorporate the flavors just before serving.
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13
Finish with a light dusting of ground cinnamon and a single star anise on top for a professional, cafe-style presentation.
💡 Chef's Tips
For a 'cleaner' spice profile, toast the whole spices in a dry pan for 2 minutes before adding water. If you don't have an espresso machine, use 1/4 cup of very strong cold brew concentrate per glass. Avoid using tea bags if possible; loose-leaf Assam provides the robust body needed to stand up to coffee. Make a large batch of the chai concentrate and store it in the fridge for up to 5 days for quick morning assembly. Use coffee ice cubes (frozen leftover coffee) to ensure your drink never gets watered down as you sip.
🍽️ Serving Suggestions
Pair with a warm, buttery cardamom bun or a slice of lemon poppyseed loaf. Serve alongside a savory spinach and feta bistro box for a balanced brunch. Excellent with a side of dark chocolate almond biscotti for dipping. For a decadent dessert version, top with a dollop of cold foam or whipped cream. Works beautifully as a mid-afternoon pick-me-up on a hot, humid day.