Heat Wave

The Dirty Gochu-Chai is our house chai gone storm-chasing: traditional masala spice, a measured hit of gochugaru — the Korean red pepper with fruity, sun-dried warmth instead of raw fire — and a double shot dropped in, which is what “dirty” means in chai country.

How we make it

The base is the same masala we simmer every morning — fresh ginger, cracked cardamom, cinnamon, clove, black pepper, strong Assam. Gochugaru gets toasted and steeped in with the spices, where it adds a slow-blooming warmth that arrives after the sip, not during. The espresso shot deepens everything. Steamed milk cools the edges.

Why our way is best

Chai already contains heat — ginger and black pepper have been doing this job for centuries. Gochugaru just extends the runway: fruitier than cayenne, gentler than chili oil, warm like a heat wave rather than sharp like a burn. It’s the drink our regulars order on gray days, for reasons a forecast could explain.