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Remove from heat. Add in tea bags and steep for 7 minutes. Remove tea bags. Using a frother or immersion blender, froth the warm milk until it is foamy. Place brown sugar in coffee mug. Pour tea over the brown sugar and stir to combine. Pour frothed milk to fill cup. Stir to combine.

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Remember, creating the perfect chai latte with an espresso twist isn't only about the drink itself, it's the joy in the process and the personal touch that makes it truly special. Preparing the Espresso Shot. When it comes to bringing the unique twist to a chai latte, mastering the espresso shot is crucial. I'll walk you through the.

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Simply pour about ½ cup (4 ounces) of chai concentrate into a heat-proof glass and add ½ cup (4 ounces) of boiling water and about ¼ cup (2 ounces) of brewed espresso. Again, you can substitute the water with steamed milk if you prefer a super creamy latte. Steam ½ cup (4 ounces) of milk and froth the remaining ¼ cup (2 ounces) of milk.

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Pour into an 8-ounce mug and steep tea bag for 5 minutes. Remove and discard tea bag. Stir in sugar. While your tea steeps, pour milk into the pot and heat over medium heat until milk begins to steam (do not bring to a boil) whisk vigorously until foamy or use a handheld milk frother to froth milk.

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Steep 1 Two Leaves and a Bud Organic Earl Grey Tea Sachet in ½ mug of boiled water for 5 minutes, then remove sachet. Stir in cane sugar or simple syrup to taste. In a separate container, heat milk. Add 1/4 tsp vanilla extract to milk and stir. Froth milk like a pro and pour over fully steeped Earl Grey tea to fill mug.

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Use equal portions of chai and milk or adjust as desired. Steam milk and combine with the chai, foam and all. Make note, aerated milk will increase the milk's volume so be sure to leave room in the mug for it. Add espresso shot (s) directly on top of the chai tea latte like Starbucks does.

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Step 2: Brew the Chai Tea. Fill the portafilter with a chai tea bag and attach it to the espresso machine. Brew the chai tea just like you would brew a shot of espresso. The hot water will pass through the chai tea, extracting the flavors and creating a concentrated chai base for your latte.

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Dirty chai is a latte drink that contains a single shot or double shot (doppio) of espresso, steamed milk, and spiced black tea (masala chai) It is smooth and milky, fragrantly spiced, with a mild coffee flavor. For more coffee strength, an extra shot of espresso can be added.

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Sugar Cookie Chai Latte: add vanilla syrup and white mocha sauce to the chai concentrate and milk. You can top it off with vanilla sweet cream cold foam. Or, you can simply add sugar cookie syrup - the white mocha is optional. Butter Cookie Chai Tea Latte: you can order the drink as a hot or iced chai latte. Simply add brown sugar syrup to the.

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Dirty Chai Tea Latte: Add a shot of espresso to the ingredients. Iced Dirty Chai Latte: Make an iced chai latte with a shot of cold espresso. Even Easier Chai Tea Latte with Concentrates. If you're not concerned with the amount of calories and fat in your drink, use a concentrate. More expensive, but super easy. Just add equal parts milk and.

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To speed up the process and shorten the total time of the recipe, you can use ground spices instead. 2. Roast the spices in a small saucepan on the stove for 3 minutes on low heat. 3. Brew the black tea leaves using boiling water with a temperature of 212 F. Steep for 5 to 10 minutes. 4.

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Bring water to a boil in a small saucepan over high heat. Remove the pot from the heat and add the tea bags, sweetener, and spices. Whisk together and let steep for 5-10 minutes. Store the sweetener in the refrigerator for at least 4 hours for an iced latte or serve immediately for a hot latte.

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Place tea bag in a large coffee cup. Cover with 1 cup boiling water and let steep for 3 to 5 minutes. Discard tea bag, then add hot espresso to tea. Stir in 1 to 2 tablespoons of chai tea mix (to taste). Microwave milk until hot (about 45 seconds), then froth using a milk frother (or shake in a sealed mason jar).

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Variation 2: Dirty Chai Latte. A dirty chai tea latte is made with a shot of espresso. Regular coffee just doesn't have the same rich flavor and creaminess as espresso, but in a pinch you could use about 2 tablespoons of regular coffee (or up to 1/4 cup). Add 1 shot of espresso to a mug, then 1/2 cup chai concentrate, followed by the frothed.

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Toast the spices. Place 2 cinnamon sticks, 2 teaspoons whole black peppercorns, 10 whole cloves, and 10 cracked green cardamom pods in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes. Meanwhile, thinly slice 1 (2-inch) piece of fresh ginger. Brew the tea.

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Instructions. In a small saucepan over medium high heat, whisk together chai spices, water and tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer** into one or two mugs (one for a large latte and two for small).