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Drink recipe · from the recipe book

Espresso Cardamom Dirty Chai with Brown Sugar

A bold, creamy mug where spiced ginger-cardamom milk meets a shot of espresso and a whisper of molasses-rich brown sugar.

Espresso Cardamom Dirty Chai with Brown Sugar

Ingredients

  • 1⅔ cups (390 ml)400 gSkim milk
  • 2 shots60 gEspressofreshly brewed, 2 shots
  • ⅓ cup (80 ml)80 gBrewed black teastrongly brewed
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • 1 tsp2 gGround cardamom
  • ⅛ tsp0.3 gGround nutmeg
  • 1 tbsp packed16 gBrown sugar

Steps

  1. Slice the ginger and brew the black tea and the espresso so they are ready before you heat the milk.
  2. In a small pot, combine the skim milk, ginger, cardamom and brown sugar over medium-low heat.
  3. Heat, stirring often, until steaming and small bubbles form at the edge, about 5 minutes; do not boil. Turn off the heat and let steep 3 minutes.
  4. Strain the spiced milk to remove the ginger, then whisk it hard in the pot for 30 seconds to froth.
  5. Divide the black tea and the espresso evenly between two mugs, half of each per mug.
  6. Pour half of the frothed milk into each mug, spooning the foam on top, and dust each with half of the nutmeg. Serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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