Dirty Chai Latte
Toasted, smoky, with a smooth Assam black tea base that balances out the powerful chai flavour. On a rainy day, this chai tea tastes like a warm hug. When paired with espresso and a collection of punchy spices it earns its name ‘Dirty Chai Latte’. Delivered with nature’s finest cane sugar; Bonraw’s Organic Panela Sugar.
- Prep Time
- 40 minutes
- 295 ml Water
- 1 tbsp Assam black tea
- 2 tbsp Bonraw Organic Panela Sugar
- 1 Cinnamon Stick
- 1 Star Anise
- 5 Cardamom Pods
- 5 whole Cloves
- 1 tsp Nutmeg
- 1 tsp Vanilla Extract
- 1/4 tsp Ground Ginger
- 1/4 tsp Black Peppercorn
- 200 ml Milk
- 70 ml Espresso Coffee
- 2 tesp Bonraw Panela Sugar
Crush the star anise, cloves and cardamom pods.
Add all chai tea ingredients (except the vanilla extract) in a saucepan.
Pour in the water (I recommended filtered water).
At low heat, let the tea and spices simmer, until when become warm but not too hot.
Strain out the tea and spices using a mesh strainer.
Add the vanilla extract and your chai tea is complete! – You can refrigerate it in an airtight container for up to one week.
Using a coffee grinder machine and your selected coffee beans, grind 7 grams of coffee by extracting it for 25 seconds to get one espresso, repeat the same procedure for the second espresso.
In a small/medium coffee glass pour 4tbsp of chai tea, 1 espresso and 1tsp of BONRAW Panela sugar, stir and repeat for the second glass.
In a small saucepan heat the milk, when is ready pour half quantity in the glasses. With the rest of it make a nice foam to complete your dirty chai latte.
You can make the foam using a jar, a blender, a coffee machine or with a hand blender (which I recommend if you don’t have a professional machine). Pour the rest of the milk/foam in the glasses and garnish the drinks with 1 star anise and with some sprinkles of BONRAW Panela sugar.