DIRTY RABBIT · S'AGARÓ
Chai latte on the Costa Brava: what exists and where to find it
Chai latte appears on quite a few Costa Brava café menus, especially in the more tourist-heavy towns. Most of it is syrup. That's not necessarily a problem — if you know what you're ordering.
Dirty Rabbit is in S'Agaró, on the central Costa Brava, between Sant Feliu de Guíxols and Platja d'Aro. We opened in November 2024 with organic masala chai from Awachai, a real spice blend sourced from certified organic farms in Isère, France. Not a concentrate. Not a powder. A loose spice blend steeped with black tea.
Real masala chai vs. concentrate: what the difference actually means
Awachai is a French producer based in Isère. They blend organic cardamom, cinnamon, ginger, clove, and black pepper into a loose spice mix. At Dirty Rabbit, we steep that blend with black tea before adding steamed milk. The process takes longer than opening a syrup bottle. That's why most cafés don't do it.
In a syrup-based chai, all those spice notes collapse into one dominant flavor — usually sweet cinnamon, sometimes a faint ginger edge. The blend is calibrated for maximum palatability, not complexity. It's consistent. It's also flat.
With a real spice blend, each component is distinguishable. Cardamom is floral and slightly citrusy. Black pepper brings heat that arrives at the end, not upfront. Ginger has actual bite. These aren't subtle differences. Once you've had masala chai made from whole spices, syrup versions are obvious.
The caffeine works differently too. Masala chai made with black tea contains roughly 25 to 50 mg of caffeine per serving, depending on steep time and tea quantity. That puts it in the same territory as a cup of green tea — present, but not aggressive. It's enough to feel something without the spike.
The Costa Brava chai scene: an honest look
Chai appears on menus from Lloret de Mar up to Cadaqués. Most of it is concentrate or powder mixed with steamed milk. That's not a criticism — it's a business decision. Syrup is cheaper, faster, and consistent across staff. For a café running at summer volume, it makes sense.
La Maglia, a specialty café in Girona, serves chai. Their sourcing is thoughtful — it's a different product from ours, aimed at a different customer, in a city rather than a coastal town. Worth knowing about if you're in Girona. For the Costa Brava coast specifically, options for real masala chai are limited.
The seasonal economy shapes this. A café open only from April to September doesn't need to invest in specialist suppliers or train staff on a more complex prep method. The tourist who orders chai once and leaves is harder to impress than a regular who comes back. The result is a lot of menus with chai on them and not much distinction between products.
The three versions we serve
We make chai in three ways. Each serves a different purpose.
Chai latte
The standard version. Awachai's spice blend steeped with black tea, finished with steamed milk. Hot or iced. No added sugar in the blend itself — if you want it sweeter, we can add some. Most people don't. The spice has enough presence on its own. €3.50.
Dirty chai
A shot of La Cabra espresso in Awachai's masala chai. La Cabra is a specialty roaster based in Copenhagen. Their espresso is the only coffee we use at Dirty Rabbit — sourced seasonally, changing when the harvest changes. It's a coffee with its own character, which is why it matters what espresso goes into a dirty chai.
The combination works because chai and espresso don't cancel each other out. The spice adds complexity that straight espresso doesn't have. The coffee grounds the sweetness in the chai and adds a bitterness that stops it from feeling like a dessert drink. Together, they make something neither ingredient produces alone.
Caffeine-wise: the masala chai base adds 25 to 50 mg, the espresso shot adds roughly 60 to 70 mg. Total is somewhere between 85 and 120 mg per serving — comparable to two cups of green tea, or slightly above a standard coffee depending on how it's pulled. It's the version for people who want something to actually feel.
Dirty chai gets the most repeat orders of the three. People who try it once tend to come back for it specifically. €5.
Iced chai
Most cafés on the Costa Brava stop serving iced drinks when October arrives. We don't. Iced chai is available year-round at Dirty Rabbit.
S'Agaró has a genuinely mild winter. January temperatures stay above 10°C most days. There are weeks in February when sitting on the terrace with something cold makes sense. The people who know this are mostly locals — the ones who live here year-round and don't need summer to justify ordering iced drinks.
The cold preparation changes how the spice reads. Cardamom and cinnamon are more muted when cold. Ginger stays present. The overall effect is lighter and cleaner than the hot version. Some people prefer it. If you've only had masala chai hot, try it iced at least once — they're genuinely different drinks. €4.
How to order if you've never had real masala chai
If this is your first time with masala chai, here's what to expect.
The base is black tea steeped with whole spices. We add milk — cow's milk or plant milk, your choice — and steam everything together. The default version has no added sugar. The spice blend provides enough flavor that most people don't miss it. If you want it sweeter, say so.
Which version to start with:
- First time, not sure: hot chai latte. It's the most representative version and the easiest introduction to what masala chai actually tastes like.
- You drink coffee every day: dirty chai. The espresso makes it familiar enough that the spice doesn't feel like a risk.
- You prefer cold drinks or it's a warm day: iced chai. Keep in mind the spice is more subtle cold — it's still good, just different.
For milk: oat, soy, and coconut are all available. Oat milk works best with chai. The fat content in oat carries the spice better than thinner plant milks. If you don't have a preference, oat is the safe choice.
There's nothing complicated about ordering. Say you want chai, whether you want it hot or cold, and what milk. We'll handle the rest. If you're unsure between versions, just ask — the staff knows the differences and can help you choose.
Where to find good chai latte on the Costa Brava
Dirty Rabbit is at Avinguda Platja d'Aro 275, S'Agaró (17248). On the road connecting Sant Feliu de Guíxols with Platja d'Aro, accessible from both directions. We opened on 1 November 2024.
Awachai's masala chai is sourced from Isère, France — organic, real spice blend, prepared fresh. Three versions: classic chai latte (hot or iced), iced chai year-round, dirty chai with espresso. Plant milk in all versions. €3.50 to €5.
If you're driving the coast and want something more than syrup in milk, S'Agaró is a stop that makes sense. It's not a detour — it's on the main road between the two biggest towns on the central Costa Brava.
Why chai latte is everywhere but good chai is rare
The Costa Brava is a seasonal destination — high peaks in summer, quiet in winter. That shapes which places survive and what kind of menu they run. The ones open year-round have to earn the local customer, not just the July tourist.
Real masala chai requires a specialist supplier, a more careful preparation process, and a customer who's going to notice the difference. On the Costa Brava that customer exists — the same one who orders specialty coffee and asks where the bread is from. Not a large group, but a consistent one.
The rule we use for choosing suppliers is simple: know exactly what's in each ingredient. That applies to chai the same way it applies to coffee and bread. Awachai sources certified organic spices from Isère, France. La Cabra sources coffee seasonally from producing farms. Origo Bakery makes the bread we serve. These aren't branding decisions — they're the minimum standard for a product worth serving.
Frequently asked questions about chai latte on the Costa Brava
Where can I get chai latte made with real spices on the Costa Brava?
The option we know with genuine organic masala chai on the central Costa Brava is Dirty Rabbit in S'Agaró — between Sant Feliu de Guíxols and Platja d'Aro. Avinguda Platja d'Aro 275.
What chai versions do you have and how much do they cost?
Three versions: classic chai latte (hot or iced), iced chai year-round, and dirty chai with a shot of La Cabra espresso. €3.50 to €5. Plant milk available in all versions.
Do you have iced chai outside summer on the Costa Brava?
Most places don't. At Dirty Rabbit, yes — year-round. The Costa Brava has mild autumns and winters, and some people prefer chai cold regardless of season.
Does masala chai have caffeine?
Yes. The black tea base in masala chai contains roughly 25 to 50 mg of caffeine per serving, depending on steep time. That's less than a shot of espresso (60 to 70 mg). Dirty chai adds an espresso shot — that's the highest-caffeine version of the three.
Do you have dairy-free options?
Yes. Plant milk is available in all chai versions — oat, soy, and coconut. The full menu has options for people who don't drink dairy.
What's the difference between chai latte and masala chai?
Masala chai is the original Indian drink: black tea steeped with whole spices (cardamom, cinnamon, ginger, clove, black pepper), usually simmered with milk. A chai latte is the Western café version — the same spiced tea base, steamed with milk. At Dirty Rabbit, both terms refer to the same thing: Awachai's organic spice blend, steeped with black tea, finished with steamed milk. The word "latte" is just a reference to the milk preparation method.
Can I get oat milk chai?
Yes. We have oat milk, soy milk, and coconut milk. Oat milk works particularly well with chai — the fat content carries the spice notes better than thinner plant milks. Just mention your preference when you order.
What's the best chai for someone who doesn't like coffee?
The classic chai latte or the iced chai. Both are completely coffee-free. Masala chai has its own caffeine from the black tea base, but no espresso. If you want something warming and spiced with zero coffee involvement, start with the hot chai latte.
Where does Awachai source its spices?
Awachai is based in Isère, France. They source certified organic spices — cardamom, cinnamon, ginger, clove, and black pepper — and blend them into a loose spice mix rather than a syrup or concentrate. The blend is steeped with black tea as part of the preparation at Dirty Rabbit.
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About Dirty Rabbit
We opened on 1 November 2024 in S'Agaró, Costa Brava. The rule we use for choosing suppliers is the same for chai, coffee, and bread: know exactly what's in each ingredient.
Chai from Awachai (Isère, France). Coffee from La Cabra. Bread from Origo Bakery. Large terrace, WiFi, good natural morning light. Open year-round.