Gingerbread Chai Latte
An iced chai latte sweetened with homemade gingerbread syrup and topped with frothy oat milk foam.
Servings 1 latte
Ingredients
Iced Latte
- 3 oz chai concentrate
- 8 oz oat milk divided
- 2 tbsp gingerbread syrup divided (see below)
- ice
Gingerbread Syrup
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup water
- 2 tbsp molasses
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 pinch nutmeg
- 1 tsp vanilla extract
Instructions
Make the Gingerbread Syrup
- Combine all of the syrup ingredients in a medium saucepan.
- Heat over medium-high heat, stirring frequently, until the mixture comes to a simmer.
- Remove from the heat and stir well.
- Allow the syrup to cool.
Make the Latte
- Fill your glass with ice.
- Add the chai concentrate.
- Add half of the oat milk and 1 tablespoon of the gingerbread syrup.
- Add the remaining tablespoon of syrup to the rest of the oat milk and use a frother to foam the milk.
- Pour the foam over the top and enjoy!
Notes
- The syrup recipe makes extra. Store leftovers in an airtight jar in the refrigerator for up to 2 weeks.
- Adjust the sweetness by adding more or less gingerbread syrup.
- Prefer it hot? Warm the chai concentrate and milk instead of pouring over ice, then top with the frothed milk.