Dirty masala chai dalgona coffee

Wow that’s a mouthful, haha!

I’m sure as you’ve probably seen by this point, there is a whipped coffee craze happening on Tik Tok and Instagram.  Basically it’s whipping together equal parts of instant coffee, sugar and hot water together to form a super strong, super sweet coffee whip that you add on top of milk; which when stirred altogether kind of tastes like a sweet (think Starbucks) latte style drink served warm or cold.

I wanted to play around with it, because – well social isolation, why the heck not! But, I knew I wanted to try something different with it.

Something I really love is a good dirty chai latte – a chai tea latte with a shot of espresso.  So I figured this would be the perfect thing to attempt with this Dalgona Coffee.

A couple things that happened – the masala chai oat milk that I made to go with it was AMAZING!!! So amazing I made another batch.  It was pretty fun to play with, so I will definitely be doing more with it – maybe a mocha version, yum!  On it’s own, it is NOT my cup of tea.  Just the whip is crazy strong, bitter and super sweet I didn’t enjoy it at all. But, the whole thing together turned out pretty good.  I would definitely have it again, but would have to be in the mood for it.

I’m going to give you the recipe in three ways: 1) the dirty masala chai dalgona coffee 2) the masala chai tea and 3) just the masala chai milk (which is so good on it’s own even the littles will enjoy it). I think you will like them all if of course, you like chai and coffee.

DIRTY MASALA CHAI DALGONA 

INGREDIENTS

Masala chai milk

• 3 cups filtered water
• 2 cups unsweetened oat milk (use any non-dairy or regular milk)
• 2 green cardamom pods, smashed with a knife OR 1/4 tsp
• 1 small cinnamon stick OR 1/2 tsp ground
• 1/2 inch of fresh ginger OR 1/2 tsp ground
• 1/2 tsp of fennel seeds OR ground
• 2 star anise pods OR 3/4 tsp ground
• 3 pieces of whole clove OR 1/4 ground
• 1 tbsp coconut sugar *(optional)

Coffee whip

• 3 tbsp of instant coffee
• 3 tbsp of coconut sugar* (you can use regular sugar, I prefer coconut sugar I this recipe)
• 3 tbsp hot water

DIRECTIONS

1. Pour the filtered water and oat milk into a medium sized, heavy bottom saucepan on medium heat, add the spices (cardamom, cinnamon, ginger, fennel, anise and cloves) and bring to a simmer.
2. Reduce heat and let sit for 30 minutes.
3. While the milk is resting, you can make the coffee whip. Add the three ingredients into  a small mixing bowl (instant coffee, coconut sugar and hot water), whip with an electric hand mixer until a nice smooth, silky whip results. (If ‘you don’t have a hand mixer, you can do it in a stand mixer, with a milk frother or you can whip by hand).
4. Once the milk mixture has rested at low heat for 30 minutes, stir in the coconut sugar if you want it until dissolved. REMEMBER the coffee whip is very sweet, so in my opinion you don’t need to sweeten the masala chai milk.  I would make one first, try it and if you feel it needs to be sweeter than add some coconut sugar. However, if you know you love really sweet things then go ahead and add 1 tbsp to the milk mixture ahead of time.
5. Remove from heat. Strain a mug full to enjoy right away (or feel free to pour over ice if that’s your thing).  Let the rest cool and then strain into a one litre mason jar or other airtight container(s). Store in the fridge for up to 5 days.
6. Add 2 large spoonfuls of coffee whip on top of you mug, stir so it mixes fully and enjoy.

MASALA CHAI TEA

This is basically the same recipe as above but with black tea and a little more sugar.

INGREDIENTS

• 3 cups filtered water
• 2 cups oat milk (use any non-dairy or regular milk)
• 2 green cardamom pods, smashed with a knife OR 1/4 tsp
• 1 small cinnamon stick OR 1/2 tsp ground
• 1/2 inch of fresh ginger OR 1/2 tsp ground
• 1/2 tsp of fennel seeds OR ground
• 2 star anise pods OR 1 tsp ground
• 3 pieces of whole clove OR 1/4 ground
• 2-3 tbsp coconut sugar*
• 1 tbsp of black tea (if you don’t have loose black tea, you can open up a tea bag or two)

DIRECTIONS

1. Pour the filtered water and oat milk into a medium sized, heavy bottom saucepan on medium heat, add the spices (cardamom, cinnamon, ginger, fennel, anise and cloves) and bring to a simmer.
2. Reduce heat, add black tea and let sit for 30 minutes.
3. Stir in the coconut sugar until dissolved. Start with two tbsp and taste. If you would like it sweeter, add another tbsp.
4. Remove from heat. Strain a mug full to enjoy right away (or feel free to pour over ice if that’s your thing).  Let the rest cool and then strain into a one litre mason jar or other airtight container(s). Store in the fridge for up to 5 days.

MASALA CHAI OAT MILK

I use whole spices, but you can certainly use ground spices (I have given you both options below)

INGREDIENTS

• 3 cups filtered water
• 2 cups oat milk (use any non-dairy or regular milk)
• 2 green cardamom pods, smashed with a knife OR 1/4 tsp
• 1 small cinnamon stick OR 1/2 tsp ground
• 1/2 inch of fresh ginger OR 1/2 tsp ground
• 1/2 tsp of fennel seeds OR ground
• 2 star anise pods OR 1 tsp ground
• 3 pieces of whole clove OR 1/4 ground
• 1-2 tbsp coconut sugar*

DIRECTIONS

1. Pour the filtered water and oat milk into a medium sized, heavy bottom saucepan on medium heat, add the spices (cardamom, cinnamon, ginger, fennel, anise and cloves) and bring to a simmer.
2. Reduce heat and let sit for 30 minutes.
3. Stir in the coconut sugar until dissolved. Start with one tbsp and taste. If you would like it sweeter, add another tbsp.
4. Remove from heat. Strain a mug full to enjoy right away (or feel free to pour over ice if that’s your thing).  Let the rest cool and then strain into a one litre mason jar or other airtight container(s). Store in the fridge for up to 5 days.

The masala chai milk is fantastic on its own, spicy and sweet, the warming spices are perfect for a cozy evening by the fire indoors or even better outdoors. I have made 3 batches so far and Luna (who is 2) is loving it right now. It’s the perfect treat for her, and one that I don’t mind giving her as it has very little sugar in it.

If you’re looking for other ways to use the coffee whip it would be a great addition to these recipes:

• Dip these yummy vegan, gluten-free salted tahini and dark chocolate cookies in it
• Dollop overtop of these pecan, dark chocolate and banana mini muffins
• Spread over the best banana bread ever
• Spoon on top of this pumpkin chia pudding in the morning
• You can even top my warm pumpkin spice milk with it.
• Lastly, top off my strawberry almond milk with a couple spoonfuls – have you ever had strawberry milk with espresso? It is incredible!

I hope you give the recipe a try in its forms and please let me know if you do.  You can comment here or on Facebook, DM me on Instagram, post a picture and tag me @mysweetmess and #mysweetmess so I can see what you’re making.

Till the next recipe,

Kristen xo