Dirty Chocolate Chai

Made by TCHO Pro Nathan Lyon


Triple-layered cheesecloth or nutmilk bag
Medium saucepan
Small mixing bowl
Blender or stick immersion blender

Cooking Time

15 Minutes
Makes Servings



  1.  Place cardamom, vanilla bean (the scraped seeds and the pod), cloves, cinnamon, ginger and tea bags in a triple-layered cheesecloth or nutmilk bag. If using cheesecloth, tie off with butchers twine to form a spice pouch.
  2. Add the milk, sugar and the bag of spices to a medium saucepan. Turn heat to medium-high and, stirring occasionally, bring liquid to a simmer.  Reduce heat to low and continue to simmer for 7 minutes, stirring occasionally.
  3. While the milk is simmering, whisk to combine the boiling water, chocolate and espresso in a small mixing bowl. Set aside.
  4. Remove spice bag from saucepan, straining out any liquid from the bag into the saucepan before discarding.
  5. Transfer liquid from the saucepan and the small mixing bowl to a blender and pulse to combine for 20 seconds, until frothy and delicious.
  6. Pour into mugs and bask in the glory of your double caffeinated chocolate beverage. Or chill it and pour over ice!