Description
This Iced Gingerbread Oatmilk Chai Latte recipe is a delightful Starbucks copycat that combines spicy chai tea concentrate with creamy oat milk and homemade gingerbread syrup. Perfectly topped with pumpkin pie spice, this refreshing drink is a cozy holiday treat that can be enjoyed chilled with a hint of frothy oat milk.
Ingredients
Drink
- 3 oz. chai tea concentrate
- Ice
- 6 oz. oat milk, divided
- 1 oz. gingerbread syrup (store-bought or homemade)
- Pumpkin pie spice, for topping
Gingerbread Syrup
- 1 cup water
- 1 cup granulated sugar
- 2 Tbsp molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
Instructions
- Prepare the Drink Base: Add 3 oz. chai tea concentrate to a glass filled with ice, then pour 3 oz. of oat milk over the concentrate to create the iced chai latte base.
- Froth Remaining Oat Milk: Combine the remaining 3 oz. oat milk with 1 oz. gingerbread syrup. Use an electric frother, hand mixer, blender, or a jar to froth or shake the mixture until it becomes slightly frothy, keeping in mind oat milk froth is light and temporary.
- Assemble the Drink: Pour the oat milk and gingerbread syrup froth on top of the iced chai latte mixture, then finish by sprinkling pumpkin pie spice over the top for a festive garnish.
- Make Gingerbread Syrup (if homemade): In a medium saucepan, combine 1 cup water, 1 cup granulated sugar, 2 Tbsp molasses, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground allspice, and 1/8 tsp ground nutmeg. Bring to a boil.
- Simmer the Syrup: After boiling, reduce heat and let the syrup simmer for about 10 minutes, stirring occasionally until the sugar is fully dissolved and the mixture has thickened slightly.
- Cool the Syrup: Pour the syrup into a clean mason jar or bowl and let it cool completely in the refrigerator. The syrup will thicken more as it cools and can be stored refrigerated for up to a month.
Notes
- Oat milk froth tends to dissipate quickly; for longer-lasting froth, consider using a milk frother designed for plant-based milks or substitute with a dairy milk if diet permits.
- Gingerbread syrup can be stored in the fridge for about a month—make it in advance to save time.
- Adjust pumpkin pie spice topping according to preference for more or less spice.
- This recipe is naturally vegan and can be made gluten-free if the chai concentrate and pumpkin pie spice do not contain gluten additives.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
