the Breville Test Kitchen

Dirty Ginger Chai Latte

Name: Dirty Ginger Chai Latte
Cook time: 300 s
Total time: 900 s
Yield: Serves 1
Ingredients: Honey - to serve; Ground cinnamon - to serve; 1 double shot espresso; 1 tsp chai concentrate; Full cream milk - steamed and textured; Cinnamon stick - to garnish; 100 g fresh ginger - sliced; 2 star anise; 50 g brown sugar; 50 g caster sugar; 100 ml water

Warming, spiced and full of character, this Dirty Ginger Chai Latte blends bold chai and espresso with a handcrafted ginger syrup for a gently fiery finish. Served with velvety milk in a honey-cinnamon rimmed glass, it’s a comforting sip with a deliciously spiced twist.

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15 mins total time

5 mins active time

Easy

Serves 1

Ingredients

Measurements:

Honey
to serve
Ground cinnamon
to serve
1 double shot espresso
1 tsp chai concentrate
Full cream milk
steamed and textured
Cinnamon stick
to garnish

For the ginger syrup

100 g fresh ginger
sliced
2 star anise
50 g brown sugar
50 g caster sugar
100 ml water

Instructions

1
To make the ginger syrup, place the ginger, star anise, sugars and water in a small saucepan and bring to boil. Reduce the heat and simmer for 5 minutes or until slightly syrupy. Allow to cool, then strain.
Tip: Store the syrup in an airtight container or jar in the refrigerator for up to 4 weeks.
2
To serve, dip the rim of a serving glass into honey to coat, then into the ground cinnamon.
3
Add the espresso to the serving glass with the chai concentrate and 1 tablespoon of the ginger syrup. Top with steamed and textured milk. Garnish with a cinnamon stick to serve.