Iced Gingerbread Chai Latte

Gingerbread and chai might be the coziest flavor combo out there. Warm ginger, cinnamon, and molasses meet all those chai spices, and the result tastes like the holidays in a glass. This iced gingerbread chai latte is my at-home version of a coffee shop seasonal drink, and honestly, I like it even better.

It starts with a quick homemade gingerbread syrup, then gets layered with chai concentrate, oat milk, and ice before being topped with a thick, frothy layer of gingerbread oat milk foam. It’s creamy, lightly spiced, and so pretty with a gingerbread cookie on the side.

Why You’ll Love This Latte

• Coffee shop vibes at home. All the holiday drink flavor without the drive-thru line (or the price tag).
• Homemade gingerbread syrup made with molasses, ginger, cinnamon, and nutmeg, so you know exactly what’s in it.
• That frothy foam topping. Frothing the oat milk with a little syrup gives you a sweet, cloud-like layer on top.
• The syrup makes extra, so you can whip up another latte any time the craving hits.
• Just 15 minutes from start to sip.

Ingredients You’ll Need

For the Iced Latte

• Chai concentrate – your favorite store-bought brand works perfectly
• Oat milk – creamy and froths up beautifully
• Gingerbread syrup – homemade, recipe below
• Ice

For the Gingerbread Syrup

• Brown sugar and granulated sugar – sweetness with a hint of caramel
• Water – the base of the syrup
• Molasses – the secret to that classic gingerbread flavor
• Ground ginger, cinnamon, and nutmeg – warm, cozy spice
• Vanilla extract – rounds everything out

You’ll find the full measurements in the recipe card below.

How to Make a Gingerbread Chai Latte

Make the Gingerbread Syrup

1. Combine the ingredients. Add the brown sugar, granulated sugar, water, molasses, ginger, cinnamon, nutmeg, and vanilla to a medium saucepan.

2. Bring to a simmer. Heat over medium-high heat, stirring frequently, until the mixture comes to a simmer. Remove from the heat and stir well.

3. Let it cool. Allow the syrup to cool before using it in your latte.

Assemble the Latte

4. Add ice and chai. Fill your glass with ice and pour in the chai concentrate.

5. Add milk and syrup. Pour in half of the oat milk and 1 tablespoon of the gingerbread syrup.

6. Froth the foam. Add the remaining tablespoon of syrup to the rest of the oat milk and use a frother to foam it up.

7. Top and enjoy. Pour the gingerbread foam over the top of your latte, add a straw, and enjoy!

Tips for the Best Results

• Make the syrup ahead. Whip up a batch over the weekend so it’s cooled and ready whenever you want a latte.
• Store leftover syrup in an airtight jar in the refrigerator for up to 2 weeks.
• Adjust the sweetness. Add a little more or less syrup depending on how sweet you like your drinks.
• Use a barista-style oat milk if you can find one. It creates a thicker, longer-lasting foam.
• Want it hot? Warm the chai concentrate and milk instead of pouring over ice, then top with the frothed milk.
• Don’t stop at chai. The gingerbread syrup is delicious stirred into coffee or a regular latte, too.