When veterinary surgeon Brin Pirathapan won MasterChef in 2024, it was his bold flavours and creative combinations that stood out. Since then, he's bottled that same energy into his debut cookbook, Elevate, proving that everyday recipes don't have to be ordinary. His Dirty Iced Chai is a perfect example: fragrant masala chai meets espresso, fresh ginger and warming spices for a drink that's equal parts refreshing and energising.
Dirty Iced Chai
What you'll need
- ½ inch fresh ginger
- 4 pimento berries
- 1 tsp black peppercorns
- 2 tbsp Loka x Diaspora Co. Masala Chai Blend
- 200ml whole milk
- 400ml filtered water
- Date syrup or honey, to taste
- 50ml condensed milk
- 1 shot of espresso
- Ice cubes
- 1 cinnamon stick or freshly grated cinnamon, to serve
How to make it
Prepare the aromatics. Using a pestle and mortar, pound the fresh ginger and pimento berries into a rough paste, then set aside.
Brew your chai in the Loka Chai Maker using the chai blend, milk and water. Place over a medium-high heat and brew for 5–10 minutes, until the chai begins to fountain. In the final couple of minutes, stir in the ginger and pimento paste.
Prepare the glass. Drizzle date syrup or honey around the inside of a glass, add the condensed milk, then fill with ice.
Cool the chai. Allow the chai to cool before pouring (or 'throw' it between two vessels to cool it quickly while incorporating air for a smoother, velvety texture).
Build the drink. Pour the cooled chai over the ice, top with a shot of espresso, then finish with a grating of fresh cinnamon or garnish with a cinnamon stick. Give everything a good stir before serving.
Watch Brin's full recipe video here:
