So we've been curious about this stuff. Hearing about dirty chai here and there lately, we couldn't imagine how it would taste. It's basically just chai tea with a shot or two of espresso, but what a weird combo.
This week, we set aside a couple of extra minutes one morning to put this drink together so we could see what the big deal is, y'all. The espresso takes a little detour through the spice cabinet with notes of cinnamon, cardamom, black pepper, clove, star anise, and ginger, and it just works. Hey, don't skip adding a little sweetener even if it's not usually your thing; we really like maple syrup for this since it balances out some of that cinnamon bitterness.
Of course, nothing will replace the usual cappuccino and cortado we make every morning at home -- oh my gosh, that sounds so, so annoying to even type out, yet it is true -- but this was pretty fun to finally try.
1/2 cup water
1 chai tea bag (We used Tazo organic chai.)
1 double shot dark roast espresso or strong coffee
2 tablespoons whole milk
2 drops vanilla extract
1 teaspoon maple syrup
Boil water and let chai tea bag steep for 3 minutes. Remove tea bag and discard. Add espresso or coffee, milk, vanilla, and maple syrup. Stir and enjoy. (Serves one, but recipe can easily be doubled or quadrupled.)