An iced Gingerbread Chai Latte brings together warming spices, smooth oat milk, and bold chai in a refreshing holiday drink you can make at home. This version recreates the seasonal coffeehouse favorite with simple steps and familiar ingredients, so you can skip the line and enjoy the same cozy flavor any time. With homemade gingerbread syrup and chai concentrate, this iced latte comes together in minutes and tastes just like the café classic, only fresher and more flexible for your preferences.
The Gingerbread Chai Latte became a seasonal favorite because it balances spicy chai with sweet gingerbread in a way that feels festive without feeling heavy. Making this drink at home started as a way to avoid limited-time menus, but it quickly turned into a go-to holiday routine. The combination of chai concentrate, oat milk, and gingerbread syrup gives this Gingerbread Chai Latte its signature flavor, while the iced format keeps it light and refreshing. If you enjoy bold chai spices, this Gingerbread Chai Latte delivers the same comfort you expect from a coffee shop, with full control over sweetness and milk choice.
Ingredients
-
3/4 cup chai tea concentrate
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3/4 cup oat milk, divided
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2 1/2 tablespoons gingerbread syrup, divided
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1 cup ice
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Pumpkin pie spice, cinnamon, or nutmeg for garnish
Gingerbread Chai Latte
- Total Time: 3 minutes
- Yield: {{yield}}
- Diet: Vegan
Description
Iced Gingerbread Oatmilk Chai Latte made with chai concentrate, oat milk, and gingerbread syrup. A fast Starbucks-style drink at home.
Ingredients
- 3/4 cup chai tea concentrate
- 3/4 cup oat milk, divided
- 2 1/2 tablespoons gingerbread syrup, divided
- 1 cup ice
- Pumpkin pie spice or cinnamon, for garnish
Instructions
- Add gingerbread syrup, chai concentrate, and 1/2 cup oat milk to a glass and stir.
- Fill the glass with ice, leaving space at the top.
- Froth remaining oat milk with gingerbread syrup until creamy.
- Pour frothed milk over the chai and finish with spice.
Notes
- Add ice after mixing for easier stirring.
- Barista oat milk froths best.
- Any milk may be substituted.
- Pumpkin spice may be replaced with cinnamon or nutmeg.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Category: {{category}}
- Method: {{method}}
- Cuisine: {{cuisine}}
Nutrition
- Serving Size: {{serving_size}}
- Calories: {{calories}}
- Sugar: {{sugar}}
- Sodium: {{sodium}}
- Fat: {{fat}}
- Saturated Fat: {{saturated_fat}}
- Unsaturated Fat: {{unsaturated_fat}}
- Trans Fat: {{trans_fat}}
- Carbohydrates: {{carbohydrates}}
- Fiber: {{fiber}}
- Protein: {{protein}}
- Cholesterol: {{cholesterol}}
Step-by-Step Instructions
Preparing the Ingredients
Measure the chai tea concentrate, oat milk, and gingerbread syrup before assembling the drink so everything blends smoothly. Keep the oat milk cold, since chilled milk froths better for an iced topping. Have your ice ready and choose your garnish, whether that is pumpkin pie spice or a single warm spice like cinnamon.
Cooking Instructions
Add 2 tablespoons of gingerbread syrup, the chai tea concentrate, and 1/2 cup oat milk to a 16-ounce glass, then stir until fully mixed. Fill the glass with ice, stopping about half an inch from the rim. In a milk frother or small jar, combine the remaining 1/2 tablespoon gingerbread syrup with 1/4 cup oat milk and froth until creamy. Pour the frothed oat milk over the iced chai and finish with a light sprinkle of spice on top.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid adding ice before stirring the chai, syrup, and milk together, since this makes mixing harder and can dull the flavor. Using warm oat milk will also prevent proper frothing, so always start with cold milk. Skipping the froth step changes the texture and makes the drink feel flatter.
Pro Tips for Better Flavor
Barista-style oat milk creates a thicker, creamier foam that closely matches café drinks. Adjust the gingerbread syrup to taste if you prefer a less sweet latte. For a stronger chai presence, choose a high-quality chai concentrate with visible spices and a bold aroma.
Serving and Storage
How to Serve
Serve this iced latte immediately in a clear glass to show off the layered look. It pairs well with breakfast pastries, biscotti, or simple cookies. This drink works especially well as a holiday coffee drink for brunch or afternoon breaks.
How to Store Leftovers
This drink tastes best fresh, but you can store the chai, milk, and syrup mixture without ice in the refrigerator for up to 24 hours. Add ice and froth fresh oat milk just before serving to keep the texture right.
Conclusion
This iced Gingerbread Chai Latte proves that seasonal café drinks do not require complicated tools or long prep. With chai concentrate, oat milk, and gingerbread syrup, you can recreate a familiar favorite in minutes. Once you try it at home, it becomes easy to adjust sweetness, spice, and milk to match your taste all season long.
Frequently Asked Questions
Can I make this Gingerbread Chai Latte dairy-free?
Yes, this recipe already uses oat milk, which keeps it completely dairy-free. You can also swap in almond or soy milk if preferred.
Is this the same as a Starbucks copycat recipe?
This drink closely matches the café version, making it a reliable Starbucks copycat option with ingredients you can control at home.
Can I turn this into a hot drink instead of iced?
Yes, simply heat the chai concentrate and oat milk together, then stir in gingerbread syrup and top with warm foam for a cozy variation.
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