A dirty chai latte is the caffeine boost we all need in our lives, with espresso and black tea, plus those signature cozy chai spices for flavour. It’ll keep you warm and help perk you up too!
The name might make you do a double-take, but a dirty chai latte is simply a chai latte with an added shot of espresso or strong coffee. Because let’s be real: sometimes just the tea is not enough to get you going. (Hello, mom of a toddler here. The struggle is real!) Like a standard latte, the drink is finished with steamed milk and a touch of foam, along with a sprinkle of cinnamon on top. It’s one of my favourites to order at coffee shops, but they’re also easy to make at home!
Why You Need This Dirty Chai Latte in Your Life
If you love the flavour of a chai latte, but you need that kick of espresso in the morning, the dirty chai latte is the best of both worlds. Here’s why you’ll love it.
- Warm chai spices . Chai tea is known for its cozy, warm spices, making it the perfect drink for chilly mornings. It’s like putting on your favourite cardigan, in beverage form!
- The caffeine boost . As if the delicious chai spices weren’t enough, adding a shot of espresso gives you that extra boost of energy to power through your day.
- Easy to make at home . You don’t have to go to a coffee shop every time you crave a dirty chai latte—this recipe is super simple and can be made in the comfort of your home at a fraction of the price.
Notes on Ingredients
Here’s what you’ll need to make a dirty chai latte. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Black tea bag – Or loose-leaf black tea, if that’s what you have on hand.
- Chai spices – You can buy a blend or use the combo in my chai sugar cookies .
- Boiling water
- Plant-based milk – I like using oat, almond, or soy. It should be unflavoured and unsweetened.
- Canned coconut milk or cream – This vegan heavy cream would also work.
- Brewed strong coffee or espresso
- Maple syrup or agave syrup – When I have date syrup on hand, I like using that too!
- Ground cinnamon and anise stars – Optional, for garnish.
How to Make a Dirty Chai Latte
The full instructions for making a dirty chai latte are at the bottom of the page, but here’s a brief overview.
Brew the tea.
- Brew the tea . Steep the tea and spices in boiling water for 5–7 minutes, then pour the tea through a fine mesh sieve.
- Warm the milk . Heat the plant milk in a small pan set over medium heat.
- Froth the coconut milk . Use a frother or a whisk to froth the coconut milk or cream.
- Assemble . Pour the chai into a mug, then stir in the espresso or coffee and sweetener. Slowly pour in the steamed milk and spoon the frothed coconut milk on top. Garnish with cinnamon and anise and serve.
Tips and Variations
- Reduce the caffeine . You can skip the black tea bag or use decaf tea if you want to reduce the caffeine content in your dirty chai latte.
- Add some chocolate . Take your dirty chai latte to the next level by using chocolate flavoured plant milk. It’s like a dirty chai mocha!
- Make it iced . Let the brewed tea and coffee cool before adding them to a glass filled with ice cubes and chilled milk. Top with whipped coconut cream .
How to Store Leftovers
If you can’t drink all of your dirty chai latte at once, cover it and refrigerate it for up to a day. You can drink it cold or warm it in the microwave; use your frother to mix it and froth it a bit before enjoying.
More Vegan Latte Recipes
- Pumpkin Spice Latte
- Hot Matcha Latte
- Pumpkin Spice Matcha Latte
- Iced Matcha Latte
Ingredients
- 1 black tea bag , or 1 tablespoon loose-leaf black tea – 1 tea bag or 15 g
- 1 teaspoon chai spices , 2 g
- ½ cup boiling water , 120 ml
- 1 cup plant-based milk , oat, almond, or soy – 240 ml
- 4 tablespoons canned coconut milk or cream , 60 g
- ½ cup brewed strong coffee or espresso , 1–2 shots – 120 ml
- 1 – 2 tablespoons maple syrup or agave syrup , adjust to taste – 15 – 30 ml
- ¼ teaspoon ground cinnamon and anise stars , optional, for garnish – 0.69 g
Instructions
- Steep the tea and spices in 1/2 cup ( 120 ml) boiling water for 5–7 minutes. Strain through a fine mesh sieve.
- In a small saucepan, heat the plant-based milk over medium heat until hot but not boiling.
- Froth the coconut milk or cream with a frother or a whisk.
- Combine Ingredients: Pour the brewed chai tea into a cup. Add the espresso or strong coffee and stir in the maple syrup (or agave). Slowly pour the steamed milk into the cup, then spoon the frothed milk or cream on top.
- Sprinkle cinnamon on top for garnish, add anise star if desired. Serve warm and enjoy!
Notes
Dirty Chai Latte
Ingredients
- 1 black tea bag or 1 tablespoon loose-leaf black tea – 1 tea bag or 15 g
- 1 teaspoon chai spices 2 g
- ½ cup boiling water 120 ml
- 1 cup plant-based milk oat, almond, or soy – 240 ml
- 4 tablespoons canned coconut milk or cream 60 g
- ½ cup brewed strong coffee or espresso 1–2 shots – 120 ml
- 1 – 2 tablespoons maple syrup or agave syrup adjust to taste – 15 - 30 ml
- ¼ teaspoon ground cinnamon and anise stars optional, for garnish – 0.69 g
Instructions
- Steep the tea and spices in 1/2 cup ( 120 ml) boiling water for 5–7 minutes. Strain through a fine mesh sieve.
- In a small saucepan, heat the plant-based milk over medium heat until hot but not boiling.
- Froth the coconut milk or cream with a frother or a whisk.
- Combine Ingredients: Pour the brewed chai tea into a cup. Add the espresso or strong coffee and stir in the maple syrup (or agave). Slowly pour the steamed milk into the cup, then spoon the frothed milk or cream on top.
- Sprinkle cinnamon on top for garnish, add anise star if desired. Serve warm and enjoy!
Notes
Nutrition
Dirty Chai Latte https://jessicainthekitchen.com/dirty-chai-latte/ March 10, 2025
Whether you’re looking for a festive St. Patrick’s Day dessert or just something a little different than your standard cake recipe, this pistachio cake delivers! No cake mix here, and that’s what makes it so delicious.
Since I used to run my own baking business, I have a soft spot for cake recipes, whether it’s this pistachio cake, ultra moist carrot cake , or my reader favourite chocolate cake (which was given a shout out on The Kitchn as one of their favourites too!). It’s a fun trip down memory lane to veganise those classic recipes I used to make day in and day out. Whether you’re looking for a St. Paddy’s Day treat or you just love pistachio cake (I get it! I love it too!), this vegan version is going to be a HIT!
What Makes This Pistachio Cake Recipe a Standout
I adore this vegan pistachio cake—it’s everything I wanted it to be and more. Here’s what sets it apart from other recipes.
- Naturally green . Rather than relying on food coloring, this cake gets its beautiful green hue from matcha powder or natural green food colouring . It’s the perfect dessert for St. Patrick’s Day!
- No cake mix . A lot of the time, pistachio cakes are made with boxed mix. Baking from scratch ensures much more authentic flavour. It’s so worth it!
- Moist and tender crumb . This pistachio cake is incredibly moist thanks to the addition of vegan buttermilk , which is made by mixing plant milk with apple cider vinegar or lemon juice. (This also gives the cake fantastic lift even without eggs or a vegan egg substitute !)
Notes on Ingredients
If you bake often, you’ll likely have many of these ingredients on hand. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Cake Layers :
- Cake flour – This type of flour has lower protein and it’s milled more finely, which helps create a tender, delicate crumb. You can also substitute it for gluten free flour, see the recipe notes for more information.
- Baking powder
- Salt
- Matcha powder or natural green food color – Matcha has an earthy flavour that works well in this pistachio cake.
- Toasted pistachios – Chop these finely so they don’t all sink to the bottom of the cake.
- Vegan butter – I love using my homemade vegan butter .
- Creamy unsalted pistachio butter – If you can’t find this locally, you can purchase it online or make your own by using the process described here: How to Make Almond Butter .
- Plant-based milk – Any you like, as long as it’s unsweetened and unflavoured.
- Apple cider vinegar or lemon juice
- Sugar
- Natural almond extract – If you don’t use natural almond extract, you may want to add a touch less because it will be stronger.
- Vanilla extract
Vegan Pistachio Frosting :
- Vegan cream cheese – I love using my vegan cream cheese recipe.
- Vegan butter
- Vanilla extract or vanilla paste – Vanilla paste will add little flecks to the frosting!
- Natural almond extract
- Sea salt – Just a bit to balance the sweetness.
- Pistachio butter
- Matcha powder or natural green food color
- Powdered sugar – You can use homemade powdered sugar or store-bought.
- Cornstarch – This acts as a thickener to help stabilize the frosting.
How to Make Pistachio Cake
Here you’ll find a visual step-by-step tutorial to show how to make this recipe. The full written instructions are in the recipe card at the bottom of the page.
Whisk dry ingredients.
- Prepare . Preheat your oven to 350°F. Line three round cake pans with parchment paper and grease the sides.
- Mix the dry ingredients . Whisk the cake flour, baking powder, salt, matcha powder or food colouring, and pistachios in a bowl.
- Combine the butters . While the vegan butter is warm, stir in the pistachio butter. Let the mixture cool to room temperature.
Make the vegan buttermilk.
- Make the vegan buttermilk . Whisk the plant milk and vinegar or lemon juice in a large bowl and let it sit until the mixture thickens.
- Finish the cake batter . Whisk the sugar, pistachio butter mixture, vanilla, and almond extract into the vegan buttermilk, then slowly incorporate the dry ingredients.
Bake the cakes.
- Bake . Divide the batter into the pans and bake for 28 to 30 minutes. Cool in the pans for 10 minutes, then transfer to wire racks to finish cooling.
- Start the frosting . Beat the vegan butter and cream cheese in a stand mixer with the paddle attachment. Once combined, beat in the vanilla, almond extract, pistachio butter, matcha powder or food colouring and a pinch of sea salt.
Beat in the sugar.
- Add the sugar . Beat in the cornstarch and 1 cup of powdered sugar. Once incorporated, continue adding the powdered sugar a cup at a time until the frosting reaches your desired texture. Chill for 4 hours.
- Assemble . Frost the top of the first cake layer, then add the second layer and frost that too. Add the third layer and frost the top and sides. Decorate as desired and chill for 30 minutes before slicing and serving.
Tips for Success
- Make it in stages . You can easily bake the layers and make the frosting one day, then put the cake together and frost it the next. (Or freeze the cake layers and have them on hand when you need them!)
- Toast the pistachios . Toasting pistachios brings out their natural oils and enhances their flavour, giving this cake real pistachio flavour—unlike the boxed mixes!
- Measure accurately . Baking is a science, so be sure to measure out your ingredients precisely for the best results. Lightly spoon the flour into the measuring cup rather than scooping and if you have a kitchen scale, use it! I list the gram measurements in the recipe card below.
- Let it cool completely . Be patient and let the cake cool completely before frosting, otherwise, your frosting will melt and make a mess!
Decorating Ideas
As you can see here, I used crushed pistachios, but here are some other ideas to try:
- Edible flowers . I think these would be gorgeous with the pale green colour of this cake and it would be fantastic for Easter or springtime parties!
- Matcha . Lightly dust the top of the cake with matcha powder for some extra green hue and earthy flavour to contrast with the sweetness.
- Piped designs . Use a piping bag to create decorative swirls or patterns with the frosting.
- Fresh berries . Scatter fresh raspberries, blueberries, or strawberries on top for a pop of colour.
- White chocolate curls . Press these into the sides of the cake.
- Sprinkles . Make some green homemade sprinkles !
How to Store
- Refrigerator : Because this pistachio cake has cream cheese frosting, it should be stored in the fridge. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
- Freezer : You can freeze this cake without frosting for up to 2 months. Be sure to wrap each layer separately and store them in an airtight container or freezer bag. When ready to assemble, thaw them at room temperature before adding the frosting.
More Vegan Cake Recipes
- Vegan Red Velvet Cake
- Vanilla Sheet Cake
- Pumpkin Dump Cake
- Vegan Coconut Cake
- Banana Bread Mug Cake
Ingredients
Cake Layers
- 2 ½ cups cake flour , 300 g
- 3 teaspoons baking powder , 12 g
- ¼ teaspoon salt , 1.5 g
- 1 ½ teaspoon matcha powder or natural green food color , 3 g
- 1 cup finely chopped toasted pistachios , 120 g
- ⅔ cup melted vegan butter , 150 g
- ⅓ cup creamy unsalted pistachio butter , 80 g
- 1 ⅓ cups plant-based milk , 315 milliliters
- 2 tablespoons apple cider vinegar or lemon juice , 30 milliliters
- 1 ¼ cups sugar , 250 g
- 2 tablespoons natural almond extract , 30 ml*
- 2 teaspoons vanilla extract , 10 ml
Vegan Pistachio Frosting
- 8 ounces vegan cream cheese , softened to room temperature – 227 g
- ½ cup 4 ounces vegan butter, softened to room temperature , 113 g
- 1 teaspoon vanilla extract or vanilla paste , 5 ml
- 1 teaspoon natural almond extract , 5 ml*
- Pinch of sea salt
- 2 tablespoons pistachio butter , 30 g
- ½ teaspoon matcha powder or natural green food color , 1 g
- 3 cups powdered sugar , sifted – 360 g
- ¼ cup cornstarch , sifted – 32 g
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and lightly grease the sides. Set aside.
- In a medium-sized mixing bowl, whisk together the cake flour, baking powder, salt, matcha powder or food coloring* and chopped pistachios. Set aside.
- Melt vegan butter and mix with pistachio butter while it’s still warm. Let the mixture cool to room temperature.
- In a large mixing bowl, combine the plant-based milk and apple cider vinegar. Whisk and let sit for 2-3 minutes until the mixture curdles.
- Add the sugar, pistachio butter mixture, vanilla extract, and almond extract to the curdled milk mixture. Whisk until fully combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- *if using liquid food colouring mix it with plant milk after step 4
Bake the Cake
- Evenly distribute the batter between the three prepared cake pans.
- Bake in the preheated oven for approximately 28-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
- Carefully transfer the cakes to a wire rack to cool completely before frosting.
Make the Pistachio Frosting
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened vegan butter and cream cheese together for about 2 minutes until smooth and fully incorporated.
- Add in the vanilla extract, almond extract, pistachio butter, matcha powder or food colouring and a pinch of sea salt. Mix until well combined.
- Gradually add 1 cup of sifted powdered sugar and all of the sifted cornstarch. Beat on low speed until incorporated, then increase speed and mix for about 1 minute.
- Continue adding the powdered sugar, one cup at a time, mixing after each addition until the frosting reaches the desired consistency.
- Cover the frosting and refrigerate for at least 4 hours or overnight before using.
Assemble
- Once the cake layers have completely cooled, place one layer on a serving plate or cake stand.
- Spread an even layer of frosting over the top of the first cake layer.
- Place the second cake layer on top and repeat the process.
- Add the third cake layer and frost the top and sides of the entire cake evenly.
- Garnish with additional chopped pistachios if desired.
- Chill for about 30 minutes before slicing for the best texture.
Notes
- Gluten Free Substitution: All of my cakes unless they explicitly say so can be substituted for gluten free flour 1:1! I would recommend Bob’s Red Mill 1:1 Baking Flour in the blue bag (the one that has xanthan gum in it) or King Arthur flour 1:1 gluten free mix – specifically the one that has xanthan gum. It’s crucial for holding the cakes together. You want to sub 1:1 weight for the weight on YOUR gluten free flour bag, not the weight in my recipe. Gluten free flour weighs more per cup and the bag will tell them how much 2 ½ cups is weight wise (it’ll be a bit more than 300g). That way the cake still comes out fluffy and not dense.
- I used natural almond extract ; other brands can have a stronger taste, so it’s better to add a small amount and adjust to your taste
- Refrigerator : Because this pistachio cake has cream cheese frosting, it should be stored in the fridge. Cover it with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
- Freezer : You can freeze this cake without frosting for up to 2 months. Be sure to wrap each layer separately and store them in an airtight container or freezer bag. When ready to assemble, thaw them at room temperature before adding the frosting.
