Iced Gingerbread Oatmilk Chai Latte

The Starbucks Christmas beverage served as the inspiration for this Iced Gingerbread Oatmilk Chai Latte! It is made using chai concentrate and homemade gingerbread syrup. You may make it whenever you want because it’s so simple to create at home! It’s very easy, healthier, and less expensive. You may add a shot of espresso to make it a dirty chai!

Why You’ll Love This Latte

Better than Starbucks – The Christmas gingerbread chai latte from Starbucks served as the model for this beverage. Oat milk, gingerbread syrup, and chai concentrate are the components. It’s easier, cheaper, and healthier to make at home! Use strongly brewed chai rather than a concentrate to cut down on sugar and save money.

Homemade syrup – The best syrup is homemade, and it’s quite easy to make! All you need is water, dark brown sugar, and gingerbread spice mix. I prefer to use ground spices instead of whole ones to save money and make things easier by not buying multiple kinds of whole spices. The spices mix easily when you swirl the syrup, although they do sink to the bottom.

Ingredients

Chai concentrate – Whatever concentrate you happen to have on hand can be used. Instead, use chai that has been vigorously brewed to cut off the extra sugar. Always check the package, even though most concentrations require a 1:1 ratio of tea to milk. Some advise using more milk and less chai. Tazo chai concentrate is used by Starbucks.
Gingerbread syrup –Water, dark brown sugar, and gingerbread spice mix are the ingredients used to make the syrup. To achieve the mouthwatering molasses flavor that is typical of gingerbread cookies, I strongly suggest using dark brown sugar rather than ordinary brown sugar.
Oat milk –You can use whichever milk you typically use for lattes, even though the original recipe calls for oat milk. If you wish to stick to whole milk or dairy-free products, almond milk also works.

iced gingerbread oatmilk chai latte starbucks

Variations and Substitutions

Chai teabags –Without chai concentrate, you can still prepare a strong chai tea. Use 2 to 3 teabags for every cup of boiling water. Two servings can be made from one cup.
A hot version –It is possible to make this drink hot or cold. Pour the mixture into a cup and top with gingerbread syrup after heating the chai concentrate on the burner (it doesn’t need to boil; it can just simmer) and steaming or warming your milk.
Different milk –You can use any type of milk, even though the original recipe asked for oat milk. Starbucks uses oat milk even though it is simpler to make the cold foam with a combination of milk and ordinary heavy cream. In my experience, getting oat milk to froth into a cold foam is more difficult.
Store-bought syrup –You can definitely use store-bought syrup if you don’t want to create your own! Although Torani is also well-known, Monin is my favorite brand.

Step-by-Step Instructions

Make your own gingerbread syrup first if you’re using homemade. Even though it only takes about ten minutes, I do advise preparing it in advance so that you can easily make the latte in the morning.

Gingerbread Syrup

Combine water, gingerbread spice, and dark brown sugar in a medium pot. Stir constantly as you bring to a boil until the sugar melts.
For ten minutes, simmer over low heat, stirring occasionally.
Remove the syrup from the heat and stir in the vanilla essence.
Pour the syrup into a glass jar and keep it in the fridge. Allow the syrup to cool down before sealing the jar.