Dirty Chai Latte
Dirty Chai Latte
This recipe transforms a traditional Masala Chai which is a spiced infused tea drink native to India and a Caffe Latte.
The 2 worlds collide to create a supremely fragrant tonic that’s truly has relaxant and feel good properties and works wonders on the palette and senses.
A Dirty Chai is a fragrant and aromatic masterpiece nuanced by the spice.
To make this recipe, you first have to master making a masala chai and your latte milk warming technique.
Once you have built enough confidence can you truly engineer a perfect Dirty Chai Latte.
Amp up your routine with an invigorating spicy kick to the senses fit for any health conscious individual, this guide will show you how to brew your tea and spices and then create the Latte that saturates your tea.
The main aim of a Dirty Chai is to infuse your spice infused tea beverage with a latte, always brew your tea first and let it rest so that the tea can absorb all those intense pungent flavours.
Equipment Recommended
Espresso Machine
Nespresso Machine
Best Cup For The Win
Although technically speaking you can use any cup, it’s best to keep it authentic and pour your brew into a nice tall 10-12 ounce latte cup.
You need enough volume for the tea, espresso and milk.
Machine Espresso
Equipment & Things Needed
step by step Guide
Step 1
For this demonstration, we will be using our Delonghi EC260.
Ensure there’s enough water in the water tank. Switch on your espresso machine and wait for confirmation your espresso machine is ready.
Grab your coffee portafilter (handle with coffee basket), place the single espresso basket and unseal your deliciously fresh coffee bag of India Mysore, and slowly place 14g of coffee into the coffee basket.
Using either the shaft of your coffee scoop or the shaft of a spoon. Slide it across the top of the coffee heap (start at the rim of your portafilter, to ensure that your coffee is aligned and uniform.
Then tamp down the coffee grinds held in the portafilter with minimal down-force pressure.
Lastly, place your portafilter into the locking chamber of your espresso machine, tighten it by turning the handle counter clockwise until it locks fully.
Make the chai masala
Add the following spices to a pestle & mortar:
Cinnamon, Ginger, Cardamom, Black pepper, Nutmeg, Cloves, Fennel seed (optional).
Coarsely crush them to release the oils. Then add the spice mix with Assam team bags or loose tea into a kettle filled with water and place on the stove to boil for 10 minutes.
Now begin the preparation for the steamy textured milk
Purge your steam wand by releasing some steam.
Pour cold milk of your choice into the milk jug, up to the bottom of the spout.
Place the steam wand about a ½ inch/1.5cm into the milk.
Open the steam valve and lower the jug to introduce air to the surface of the milk.
Aim for a temperature of around 60-65°C. For non-dairy, try not to go over 55°C, as the milk can start to separate or curdle.
Look for a velvety, silky-smooth texture.
Step 2
Position your espresso cup directly underneath the spout of your locked portafilter. Sometimes depending on how cold it is, we like to warm up our cups with some warm water or steam before commencing with the espresso pour.
Press the single espresso button or turn the dial to a double-shot depending on your espresso machine.
Once your espresso machine has finished extraction, remove your espresso cup.
Start by pouring the chai masala into your empty latte cup, then pour the single shot of espresso on top and stir for a few seconds.
Top with steamed milk slowly and start high and as the milk jug empties bring it closer to the cup and garnish with the micro foam that’s left.
