Dirty Chai Espresso Martini

A chai-latte twist on the classic Espresso Martini — made with a quick chai simple syrup that’s mixed into both the cocktail and the spiced cold foam on top.

Espresso martinis are my signature. I make them every year for our family Christmas party, and my fall pumpkin version is still the most popular cocktail on my site.

I almost always use cold brew concentrate — it’s easier for a crowd, and most people don’t have an espresso machine at home. It’s just as delicious, but the purist in me misses that creamy espresso top… so I finish mine with cold foam.

It adds the silky creaminess I love and makes it easy to incorporate new flavors. Here we’re bringing in warm, cozy spice with chai tea–infused simple syrup, vanilla, cinnamon, and cardamom — giving you everything you love about a dirty chai latte, just with an extra festive kick.

WHAT YOU’LL NEED

INGREDIENTS

Chai Simple Syrup (enough for ~8 cocktails)

Chai Cold Foam (enough for ~4 cocktails)

  • 6 oz heavy cream

  • 2 oz whole milk

  • 2 tbsp chai simple syrup (from above)

  • ½ tsp vanilla extract

  • ¼ tsp cinnamon

  • ⅛ tsp cardamom

  • Pinch kosher salt

Chai Espresso Martini (Serves 1)

  • 2 oz vodka

  • 1 ½ oz cooled espresso OR cold brew concentrate (like Chameleon)

  • ¾ oz coffee liqueur (Mr. Black or Kahlúa)

  • ¾ oz chai syrup

  • ¼ tsp vanilla extract

  • Star anise, optional for garnish

DIRECTIONS

Make the Chai Simple Syrup

  1. Combine water and sugar in a small saucepan, and place over medium heat.

  2. Simmer for 2-3 minutes, stirring occasionally.

  3. Remove from heat and immediately add chai tea bags. Let steep for 5 minutes, then carefully remove.

  4. Let cool and refrigerate for up to 2 weeks.

Make the Chai Cold Foam

  1. Combine all ingredients in a freezer-safe container and freeze for 10–15 minutes.

  2. Blend on low speed for 1-2 minutes, until mixture is just slightly thickened and foamy, but still pourable in an even stream.

    Note: If it over-whips and starts edging toward whipped-cream territory, stir in milk 1 tsp at a time until it loosens and pours. Conversely, if it’s not whipping up, chill again in the freezer briefly and blend on medium a few seconds longer.

  3. Chill until ready to use.

Shake & Serve Cocktail

  1. Fill a cocktail shaker with ice and add all martini ingredients.

  2. Shake hard for 15-30 seconds until very cold and frothy.

  3. Strain into a chilled coupe or martini glass.

  4. To float the foam, you can:

    1. Slowly pour it over the back of a spoon, holding the spoon close to the surface of the drink, or

    2. Use a spiraled bar spoon by placing it in the drink and slowly pouring the foam down the length of the spiraled handle.

  5. Garnish with star anise and/or a sprinkle of cinnamon.

RECIPE NOTES & TIPS

  • To make a larger batch for a group:

    • Mix all cocktail ingredients in a large pitcher and store in an airtight container in the fridge for up to 1 week. When ready to serve, shake the mixture with ice in a cocktail shaker in batches, then strain into glasses.

    • The cold foam can also be made ahead and stored in the fridge for 1–2 days. Like whipped cream, it will deflate and thin over time, so give it a quick blend or froth before serving to revive the texture.

  • You can also use a handheld milk frother instead of a blender. Froth for about 60 seconds, or until the mixture thickens but remains pourable.

  • The goal is to achieve a cream consistency that’s slightly thickened but still flows in a steady stream. If you over-whip the cream, simply add more milk to loosen it. If the mixture is too thin, blend or froth again until it thickens slightly.

  • For a dairy-free option, use vegan heavy cream or full-fat coconut cream in place of the heavy cream, and substitute the milk with your favorite non-dairy alternative (like oat or almond milk).