This Chocolate Chai Dirty Latte is bold, cozy, and just a little bit indulgent. It mixes the spicy warmth of chai with rich cocoa and a shot of espresso, giving you that perfect balance of heat, creaminess, sweetness, and caffeine. The “dirty” part comes from the espresso shot — and trust me, it takes this from a nice drink to a yes, please, every day kind of vibe. Whether you need a chilly morning pick-me-up or an afternoon treat, this latte hits the spot.
What You’ll Need
- ½ cup water
- 1 black tea bag
- ½ cup milk (whole milk or oat milk work great)
- 1 shot espresso (or ¼ cup strong brewed coffee)
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup (or honey)
- ¼ tsp ground cinnamon
- Pinch of ground cardamom
- Pinch of ground ginger
- ¼ tsp vanilla extract
- Optional: whipped cream or chocolate shavings for topping
Pro Tips
- Froth the milk before adding it to make the drink feel creamier and café-style.
- Brew your tea strong so it holds up against the cocoa and espresso.
- Use fresh spices — chai flavor really shines when the spices are vibrant.
- Don’t skip the vanilla — it ties the chocolate and chai flavors together.
- Want it extra chocolatey? Add 1 tsp of chocolate chips with the cocoa.
Tools Required
- Small saucepan
- Whisk or milk frother
- Espresso machine or coffee maker
- Measuring cups and spoons
- Mug
Substitutions and Variations
- Use chai tea bag instead of black tea + spices
- Sub maple syrup with brown sugar or honey
- Almond or soy milk works great as a dairy-free option
- Add a dash of cayenne if you like a little heat
Make Ahead Tips
Make the chocolate chai base (water, tea, cocoa, spices, maple, vanilla) and store in the fridge for 2 days. Just heat and stir in espresso and milk when ready.
Step-by-Step Instructions
Step 1: Brew Chai Base
In a small saucepan, bring ½ cup water to a simmer. Add 1 black tea bag, ¼ tsp cinnamon, a pinch of cardamom, and a pinch of ginger. Let steep for 3–4 minutes.
Step 2: Add Cocoa and Sweetener
Remove the tea bag. Stir in 1 tbsp cocoa powder and 1 tbsp maple syrup. Whisk well until smooth.
Step 3: Add Milk and Vanilla
Pour in ½ cup milk and ¼ tsp vanilla extract. Heat until warm and just starting to steam — don’t boil. Froth if desired.
Step 4: Brew Espresso
Brew 1 shot of espresso (or ¼ cup strong coffee) and pour into your serving mug.
Step 5: Pour and Serve
Pour the warm chocolate chai milk mixture over the espresso in the mug. Top with milk foam, chocolate shavings, or a sprinkle of cinnamon if you want.
Leftovers and Storage
Store the chai-chocolate milk base (without espresso) in the fridge for up to 2 days. Reheat and add fresh espresso when serving.
Why I Love This Recipe
This drink came together on a cozy weekend when I couldn’t decide between a mocha or a chai latte — so I made both. The result was this spiced, bold, slightly sweet latte that’s rich but not too heavy. It feels like something you’d find at a cool indie coffee shop, but it’s super easy to make at home.
- Warm and spicy with deep chocolate flavor
- Just enough caffeine to get you going
- Perfectly balanced — not too sweet or too bitter
- Can be made dairy-free
- Ready in under 10 minutes
Makes
1 serving
Total time: 8–10 minutes
Macros (approximate)
- Calories: 150
- Protein: 4g
- Carbs: 23g
- Sugar: 17g
- Fat: 5g
Based on 2% milk, no toppings
Why This Recipe Works (Quick Science)
Steeping spices in hot water releases essential oils, giving you that full chai flavor. Cocoa powder needs to be whisked with warm liquid to fully dissolve and bloom its flavor. Espresso adds boldness and bitterness that balances the sweetness from maple syrup. Milk brings it all together with smoothness and froth.
Common Mistakes
- Using weak tea — it needs to be bold to stand up to espresso
- Not whisking cocoa well — it can clump and sink
- Boiling the milk — this can separate or curdle it
- Using sweetened cocoa — throws off the flavor balance
What to Serve With
- Chocolate biscotti or ginger cookies
- Cinnamon swirl toast
- Almond croissant or morning bun
- Oatmeal with nuts and dried fruit
FAQ
Can I use chai concentrate instead?
Yes, just reduce the water and skip the spices/tea bag.
Can I make it iced?
Totally. Let the base cool, pour over ice, and add cold espresso.
Can I skip the espresso?
Sure — it’ll just be a chocolate chai latte. Still delicious.
What kind of milk works best?
Whole milk for creaminess, but oat milk and almond milk are great too.
