A dirty chai combines the character of a chai-style drink with coffee, commonly espresso. The source's homemade version emphasizes a blended spice base, maple syrup and optional ingredients such as cashews. It shows how much room there is for variation, rather than establishing a single formula that every café follows.
Prepare the base according to a complete recipe and taste its spice and sweetness before adding coffee. The source describes blending the non-coffee ingredients for one to two minutes, then mixing in the coffee. If your own version includes brewed tea, account for that extra liquid and its flavor; if it uses only a spice mixture, describe it clearly rather than assuming the two preparations will taste identical.
Cashews and different milk choices can change the texture substantially, so keep those decisions consistent while experimenting with the coffee. Start with a modest amount of sweetener and adjust after combining the components. Check ingredient requirements and allergies when serving others. A successful homemade drink reflects a deliberate balance of flavors, not an assumption that all prepared café mixes or all homemade alternatives are inherently better.
The conversation
A good question can make a better brew.