It’s easy to make your own sweet and refreshing iced dirty chai latte at home with just a handful of ingredients.
A couple months ago, I posted a dirty chai latte recipe that’s been a reader favorite. Since we’re heading into warmer weather, it felt like a good time to show you how to transform that warming winter drink into something icy, refreshing, and perfect for spring and summer.
Time to make an iced dirty chai latte.
An iced dirty chai is simply a chai latte with a shot of espresso served over ice. If you’ve never had one, it’s incredibly good, lightly spiced from the chai, with a hint of bitter coffee flavor that’s mellowed out by the milk.
At Starbucks, you’d make it with premade chai concentrate, milk, and brewed espresso, but you can make a pretty darn good chai latte at home without two of those three ingredients by being just a little creative.
Ingredient Notes
- Chai tea bags: Instead of store-bought chai concentrate, we’ll make our own shortcut concentrate using a couple chai tea bags, some water, and some sugar.
- Milk: Any milk will work just fine in this recipe. Feel free to swap in your favorite dairy-free milk if you’d like to make a vegan latte.
- Chilled coffee: Instead of espresso, we’ll use strongly brewed coffee here. Your coffee needs to be chilled or at the very least room temperature or you’re going to melt the ice too quickly and water down your drink. If starting with hot coffee, measure out what you need and put it in the fridge or freezer for a few minutes until it cools. If you have espresso-making capabilities and you’d like to use espresso, feel free to replace the coffee with a shot of espresso and simply increase the milk to slightly less than ¾ cup.
How to Make an Iced Dirty Chai Latte
Steep tea: In the microwave or on the stovetop, bring water to a boil. Steep tea bags in the water for 5 minutes.
Add sugar and coffee: Remove and discard the bags and stir in the sugar until the sugar dissolves completely. Stir cold coffee into the chai mixture. The cold coffee will help bring down the temperature of the chai concentrate so it doesn’t melt the ice too quickly. Do not use hot coffee at this step!
Assemble: Fill a 16-ounce cup or mason jar with (about) 1½ cups of ice. Pour chai/coffee mixture over the ice. Add milk, and stir to combine.
Serve: Add whipped cream and cinnamon (or cinnamon whipped cream ) if desired, and enjoy!
Can I make this with cold brew?
Absolutely. Cold-brew would work great here.
Can I make this without coffee?
Sure. If you leave out the coffee and replace it with the same amount of milk, you’ll have an Iced Chai Latte instead of a Dirty Chai. Mix the milk with the chai concentrate before pouring it over the ice, and enjoy!
More Easy Coffee Recipes
Iced Mocha Iced White Chocolate Mocha Homemade Mocha Iced Caramel Latte White Chocolate Mocha
Ingredients
- ▢ ¼ cup filtered water
- ▢ 2 chai tea bags
- ▢ 2 teaspoons ( 8g ) granulated sugar *
- ▢ ⅓ cup chilled, strongly brewed coffee *
- ▢ 1½ cup of ice
- ▢ ½ cup milk any percentage
- ▢ Whipped cream optional for topping
- ▢ Cinnamon optional for topping
Instructions
- Bring ¼ cup of water to a boil. Steep tea bags in the water for 5 minutes.
- Remove and discard the bags and stir in the sugar until the sugar dissolves. Stir cold coffee into the chai mixture.
- Fill a 16-ounce cup with (about) 1½ cups of ice. Pour chai/coffee mixture over the ice. Add milk, and stir to combine.
- Add whipped cream and cinnamon if desired, and enjoy!
Notes
This peanut butter whipped cream is rich, creamy, and packed with peanut butter flavor.
It’s a fact of this world that a little peanut butter can improve almost any dessert. Stir a spoonful into hot chocolate , a milkshake , a batch of oatmeal cookies , and it’s going to be a good time.
Today, let me introduce you to my latest peanut butter obsession, peanut butter whipped cream.
PB + whipped cream is just such a good combo. It’s rich, creamy, super smooth, and totally packed with peanut butter flavor.
It’s a treat all on its own, eaten out of the mixing bowl with a spoon. You can use it as a dip for cookies or bananas, a light frosting, or for topping a slice of chocolate cheesecake or mug of hot cocoa .
I took the leftover whipped cream from these photos, and layered it with Oreos in a mini pie pan to make a mini peanut butter icebox cake. The ways to use this topping are practically endless, and I highly recommend you try them all. 😉
Ingredient Notes
- Heavy cream: Have leftover heavy cream after making this recipe? See What to Do With Leftover Whipping Cream for storage tips and recipe ideas for using it up.
- Powdered sugar: The recipe calls for powdered sugar because powdered sugar contains cornstarch which gives you a slightly more stable whipped cream, but if all you have is granulated sugar, it will work just fine. Just be sure to read the substitution notes in the recipe card because you’ll need less granulated sugar to get the same level of sweetness.
- Creamy peanut butter: Stick with creamy peanut butter from a processed brand like Jif or Skippy. They’ll give you the smoothest, creamiest whipped cream. Natural peanut butter will be a little gritty.
How to Make Peanut Butter Whipped Cream
- Combine all ingredients: Add all your ingredients to a bowl or the bowl of your stand mixer.
Measuring tip: When measuring sticky ingredients like peanut butter, I highly recommend measuring by weight instead of volume. Just stick your bowl on your kitchen scale and scoop the peanut butter into it with a knife or spoon. This way you don’t have to get a measuring cup dirty!
- Whip the cream: Whether you’re using a whisk, handheld electric mixer , or a stand mixer , simply whisk the cream, starting on low, working up to high, until the cream whips up either to soft peaks for spooning over hot chocolates or stiff peaks for piping.
Serve and enjoy!
Variations
- Chocolate Peanut Butter Whipped Cream: Add 3 tablespoons (1 teaspoon for a single-serving) of cocoa powder along with the rest of the ingredients.
Can I pipe/frost a cake with peanut butter whipped cream?
Yes, BUT during testing, I found peanut butter whipped cream to be even less stable than regular whipped cream.
While you can beat it to stiff peaks and pipe it, if you use something like an open-star tip, those nice defined piping lines might begin to slump a little.
More Whipped Cream Recipes
- Classic Whipped Cream
- Chocolate Whipped Cream
- Coffee Whipped Cream
- Cream Cheese Whipped Cream
- Cinnamon Whipped Cream
Recipe Notes
- Storage: Store whipped cream covered in the refrigerator for up to 48 hours. It may begin to deflate the longer it sits, but it will still taste delicious.
- Freezing: Peanut butter whipped cream pretty well. To freeze, pipe or spoon dollops of whipped cream onto a parchment paper-lined plate or baking sheet and freeze until solid. Once frozen, cut the parchment paper into squares and transfer the whipped cream (still on the parchment paper) to a freezer bag for storage. See my post Can You Freeze Whipped Cream for freezing tips and tricks.
Ingredients
Full batch
- ▢ 1 cup heavy cream
- ▢ ¼ cup ( 66g ) creamy peanut butter
- ▢ ½ teaspoon vanilla extract optional
- ▢ 2 tablespoons to ¼ cup (15-30g) powdered sugar *
- ▢ ⅛ teaspoon salt
Single serving
- ▢ 2 tablespoons heavy cream
- ▢ A couple drops vanilla extract optional
- ▢ 1 to 2 teaspoons ( 3-5g ) powdered sugar *
- ▢ 1½ teaspoon ( 8g ) creamy peanut butter
- ▢ Pinch of salt
Instructions
- Combine heavy cream, peanut butter, vanilla extract, sugar, and salt in a large bowl* or the bowl of your stand mixer.
- Using a whisk, handheld electric mixer, or the whisk attachment of your stand mixer beat until the cream whips up to your desired consistency. If needed, stop to scrape the sides of the bowl halfway through to make sure everything is being incorporated.
- Serve and enjoy!
Notes
These 3-ingredient Italian roasted potatoes are quick and simple to prep. With crispy edges and creamy centers, they make an easy side dish that everyone will love.
Italian roasted potatoes are a simple side dish that everyone should have in their recipe arsenal. They fill out a plate beautifully, and you can toss them together and have them in the oven in about 10 minutes.
They’re the very definition of a low-effort, high-reward recipe, and when they come out of the oven golden and beautiful, good luck not stealing all the crispiest bits off the tray before they ever make it to the table…
Ingredient Notes & Substitutions
- Red potatoes: I prefer to use red potatoes for roasting because they roast up creamy and delicious, but Yukon golds also work well. If all you have are russets, they’ll work just fine. Their texture when roasted isn’t quite as good as waxier potatoes, but I’ll still happily eat a tray of them. 😉
- Olive oil: Oil helps with those crispy edges. If you really want to cut the oil, you can use just 2 tablespoons instead of 3, but I wouldn’t cut it any further.
- Italian seasoning: If you don’t keep Italian seasoning on hand, you can use any combination of oregano, basil, thyme, and rosemary, and I’ve included recommended measurements in the recipe card below.
How to Make Italian Roasted Potatoes
Prep potatoes: Scrub your potatoes. If you’re using reds or Yukon golds, you don’t have to peel them, but check them over and peel away any bruises or blemishes. Cut them into 2-inch pieces.
Toss with oil: Pile potatoes on a baking sheet and drizzle with oil and sprinkle Italian seasoning and salt over the top. Toss until well-coated. Arrange potatoes so they are evenly spaced over the baking sheet with a cut-side down. The more contact they have with the hot baking sheet, the crispier those flat edges will get, so take the extra time to lay them out.
Bake: Cover the tray tightly with foil. If you’re using a smaller baking sheet, you can probably do this with a single piece, but for a half-sheet baking pan , you’ll need to use two overlapping pieces. Bake on the center rack of your oven for 15 minutes. Baking the potatoes covered will allow them to begin to cook through without drying out.
Bake uncovered: Remove and discard the foil. Raise the oven temperature to 475°F. Continue to bake the potatoes uncovered for 25 to 30 minutes, rotating the pan once halfway through, until the potatoes are fork-tender.
Serve and enjoy: Remove from the oven, taste and add additional salt if needed, and enjoy!
I don’t have foil, can I still make this recipe?
Yes. The insides of the potatoes won’t be as creamy, but you can make these without the initial covered cooking time. To roast them without foil, cook them at 450°F for around 30 minutes.
What goes with Italian roasted potatoes?
These potatoes go great with most proteins, but since they’ll keep your oven tied up for about 40 minutes, I like to serve them with mains that you can cook mostly on the stovetop like a marinated steak or bbq chicken sandwiches .
Can I make this with new/fingerling potatoes?
Absolutely. Depending on their size, you can either roast them whole or cut them in half and then follow the recipe as written, adjusting the roasting time as needed if the potatoes are particularly small or large.
More Easy Side Dishes
- Microwave Baked Potato
- Crispy Smashed Potatoes
- Roasted Zucchini
- Microwave Corn on the Cob
Equipment
- Rimmed baking sheet
- Foil
Ingredients
- ▢ 2 pounds red potatoes *
- ▢ 3 tablespoons olive oil
- ▢ 2 teaspoons Italian seasoning *
- ▢ ½ teaspoon salt
Instructions
- Preheat oven to 425°F. Scrub potatoes, remove any blemishes, and cut them into 2-inch pieces.
- Pile potatoes on a baking sheet and drizzle with olive oil and sprinkle Italian seasoning and salt over the top. Toss until well-coated. Arrange potatoes so they are evenly spaced over the baking sheet with a cut side down.
- Cover the tray tightly with foil and bake on the center rack of your oven for 15 minutes.
- Remove and discard the foil. Raise the oven temperature to 475°F.
- Continue to bake the potatoes uncovered for 25 to 30 minutes, rotating the pan once halfway through, until the potatoes are fork-tender.
- Remove from the oven, add additional salt if needed, and enjoy!
Notes
- ½ teaspoons dried oregano
- ½ teaspoons dried basil
- ¼ teaspoon dried thyme (optional)
- ¼ teaspoon dried rosemary, preferably crushed (optional)
Iced Dirty Chai Latte
Ingredients
- ¼ cup filtered water
- 2 chai tea bags
- 2 teaspoons ( 8g ) granulated sugar *
- ⅓ cup chilled, strongly brewed coffee *
- 1½ cup of ice
- ½ cup milk any percentage
- Whipped cream optional for topping
- Cinnamon optional for topping
Instructions
- Bring ¼ cup of water to a boil. Steep tea bags in the water for 5 minutes.
- Remove and discard the bags and stir in the sugar until the sugar dissolves. Stir cold coffee into the chai mixture.
- Fill a 16-ounce cup with (about) 1½ cups of ice. Pour chai/coffee mixture over the ice. Add milk, and stir to combine.
- Add whipped cream and cinnamon if desired, and enjoy!
