The first time I saw ‘Dirty Chai’ on a hipster cafe menu here in NYC, I had a major eye roll moment. Also, I was genuinely perplexed! “What ON EARTH is a dirty chai”, I wondered. In my books, there is nothing dirty about my beloved chai!
Upon politely quizzing the barista, I learned that Dirty Chai is actually chai with a shot of espresso! WHOA clever! I also learned (from many opinionated insta comments lol) that Indian railway station chai wallas have been selling a version of dirty chai with instant coffee for eons!!! Whoever invented the dirty chai or chai coffee blend or whatever it’s called, it is, in my opinion, delicious and innovative even if chai and coffee purists somewhere are outraged (that’s the price one pays for innovation, culinary or otherwise).
Most importantly, I tried it and found it to be . It takes two of my greatest loves — spice laden chai and complex, earthy espresso – and combines them into a heady delight for the senses.
It is pretty high on the caffeine front given it has tea AND coffee in one cup so opt for decaf options if you’re caffeine sensitive. The flavors will still be glorious. And bonus points for all the magical Polyphenols and antioxidants in Dirty Chai!
Also, I think we need a rebrand and a rename! Dirty chai sounds silly. And somewhat off putting. I propose Chaiffee – LOL. Or Chaffee?! CHAespresso? Ok I’m not sure. But I’d love ideas! Please share in the comments below
Regardless, I hope you give it a whirl and love its complexity as much as I do.
RECIPE
YIELD
2 servings
INGREDIENTS
1.5 inch long ginger root
6-8 cardamom pods
1 Ceylon cinnamon stick
4 black peppercorns
4 whole cloves
2 star anise pods
1 tablespoon dried rose petal
2 teaspoons black tea leaves or two black tea bags1.5 cups milk of choice (I like organic unsweetened soy)
2 shots of espresso
METHOD
Smash the ginger root with a mortar and pestle to release the juices.
Add 1.5 cups of water to a pot and add the smashed ginger. Smash the remaining spices (except the rose petals) to activate their aroma and add them to the same pot. Bring the water to a boil, reduce the heat and simmer for 5 minutes (you can simmer for 10 minutes for a stronger brew but it may make the chai bitter).
Add the tea leaves and rose petals and simmer for 3 minutes. Then add the milk and bring to a boil. Residents heat and simmer for 3 minutes then bring to a second boil (this is the famed double boil and it helps meld the flavors together beautifully). Simmer for another 3 minutes.
Add a shot of espresso to a cup. Strain the chai into the cup, stir to combine, sweeten with date syrup or brown sugar if you like and enjoy.
