Classic Coffee Drinks
What Is a Dirty Chai Latte? How to Make Chai with Espresso
Quick answer
A dirty chai brings espresso into a spiced tea-and-milk drink. The challenge is keeping the coffee and chai in balance, rather than letting one hide the other. Start with a chai you enjoy before adding the shot.
Key takeaways
- A dirty chai brings espresso into a spiced tea-and-milk drink.
- Prepare chai using the format you have, then add an espresso shot and warm milk.
- Use less chai for a coffee-forward drink or more for a spiced tea profile.
How to make a dirty chai
Prepare chai using the format you have, then add an espresso shot and warm milk. Taste before adding sweetener because packaged concentrates can already be sweet. If you brew the tea yourself, steep it to the strength you like before combining it with coffee.
Balance chai and espresso
Use less chai for a coffee-forward drink or more for a spiced tea profile. A bold espresso may stand out more clearly, while a mild shot can blend into the spices. Adjust one ingredient at a time and note the version you prefer.
Choose a milk texture
Steamed dairy milk makes a smooth hot drink, while plant-based alternatives bring their own flavor and may foam differently. Our guide compares oat, soy, and almond milk, and our article on espresso shot styles explains another way to adjust the coffee component.
Choose the chai before the ratio
Chai concentrate, brewed tea, and a freshly simmered spice blend are not interchangeable. Concentrates may already contain sugar and can vary in strength; brewed tea gives you more control over steeping and sweetness. Taste the chai on its own before adding espresso, so you know whether the finished drink needs extra sweetener.
If making chai from tea and spices, strain it before combining it with coffee. Loose spices can make the cup gritty, and very long steeping may make tea taste astringent. Follow the tea’s directions, then adjust the amount of chai in the finished drink rather than repeatedly extending the steep.
Keep the flavors distinct
Espresso should add a roasted note, not erase the spice. Start with one shot and a modest amount of chai, then increase either component in small steps. A sweet concentrate may need no additional syrup; unsweetened tea may benefit from a little sweetness, depending on your taste.
Hot and iced versions need different handling
For a hot drink, warm the chai and milk before adding espresso, then serve promptly. For an iced version, chill brewed chai first and pour it over ice before adding cold milk and espresso. Hot liquid can melt ice quickly and dilute the cup, so avoid using freshly heated chai unless you account for that added water.
Milk changes both body and flavor. Dairy, oat, soy, and almond options each taste different, and performance depends on the specific product. Compare the ingredients and texture in your own cup rather than assuming one substitute will behave exactly like another.