You can make your own gingerbread chai latte just like Starbucks right at home with this easy recipe. It's perfectly sweet, creamy and spiced with cozy holiday flavor. Enjoy it hot or iced or even add an espresso shot (or two!).
Man, I love me a Starbucks drink but my wallet sure doesn't...$7 for a latte?!
Holy molly, don't tell my husband ;).
I only treat myself once in a while to those delicious Starbucks drinks, and a couple weeks ago I tried their new gingerbread oatmilk chai.
Wow was it good and I knew I was going to need another.
Anything chai makes me happy, and then the addition of the gingerbread syrup made it the perfect holiday drink.
I had to make my own version that I could enjoy at home all season long.
Therefore, I present to you my homemade gingerbread chai latte.
It starts with the homemade gingerbread syrup which I've posted before in my Gingerbread Espresso Martinis.
Super easy to make, and you can use it not only in these gingerbread chai lattes, but my gingerbread espresso martinis or even in your hot chocolate!
Add your favorite chai tea and finish it with some creamy oat milk (or any milk).
I love to top it with some whipped cream and gingerbread cookie crumbles cause then I really feel like I'm having a fancy Starbucks drink ;).
The best part is you can enjoy these gingerbread chai lattes hot or iced. I've even added an espresso shot before for a little extra pick me up.
A perfect afternoon delight after a day full of gift wrapping, Christmas decorating and online shopping!
Gingerbread Chai Latte Ingredients:
- homemade gingerbread syrup (recipe adapted from happyfoodstube.com)
- chai tea bags (such as Tazo, Twinings or Stash)
- oatmilk (or milk of choice)
- whipped cream, for topping (my favorite is the gingerbread whipped cream at Target!)
- gingerbread cookie, for topping
Gingerbread Syrup Ingredients:
- dark brown sugar
- cinnamon sticks
The gingerbread syrup is the star of this gingerbread chai drink.
I usually make a mason jar of it at the beginning of the season and I'll use it in my coffee, hot chocolate or Gingerbread Espresso Martinis.
If you can find whole cinnamon sticks, all spice berries, or whole cloves, they have much better fresh flavor, but of course the ground spices will work well too.
Be sure if using ground spices they aren't stale!
Also, I don't recommend using ground ginger in this recipe. The fresh ginger will give your gingerbread syrup that distinct flavor.
How to make Starbucks Gingerbread Oatmilk Chai
- Make your gingerbread syrup: In a medium saucepan whisk together brown sugar, molasses and water. Bring to a boil. whisking occasionally until the sugar has dissolved. Add the cinnamon stick, allspice, clove, ginger and salt. Whisk to combine. Lower heat and simmer for 25-30 minutes, stirring occasionally. Mixture should be slightly thickened. If using whole spices, strain through a fine mesh strainer. Let cool to room temperature then transfer to air tight container or mason jar.
- Add milk to a medium sauce pan and bring to a low simmer over medium heat. Add chai tea bags, remove from heat, cover and let steep 5 minutes. Discard tea bags.
- Pour chai tea into a mug. Stir in 3 tablespoons of the gingerbread syrup.
- Top with whipped cream and gingerbread cookie crumbles if desired.
Directions for Iced Gingerbread Chai Latte:
- Prepare gingerbread syrup as mentioned above. Let cool completely.
- Prepare milk and chai tea as mentioned above. Let cool to room temperature.
- Pour ice into glass. Fill with chai tea milk and 3 tablespoons of gingerbread syrup.
- Top with whipped cream and gingerbread cookie crumbles if desired. Enjoy!
Tips for making gingerbread chai at home:
- Store the gingerbread syrup in a mason jar or airtight container and keep it in the refrigerator for about 3-4 weeks.
- As mentioned above, fresh spices are ideal for making the gingerbread flavor in the syrup. However, if you can't find fresh spices be sure your ground spices aren't stale.
- I like preparing my chai tea bags right in the milk instead of preparing in water and then adding milk. I find doing so makes it watered down.
- The longer you let the chai tea steep in the milk, the stronger the chai flavor will be. I find 5 minutes is the sweet spot, but look on the package directions for the ideal steeping time.
- Add a shot of espresso for extra pick me up!
For more holiday drink recipes try:
- Homemade Pumpkin Spice Latte
- Gingerbread Espresso Martini
- Holiday Cranberry Bourbon Cider
- DIY Infused Whiskey Bourbon
Don't forget to leave me a comment or star rating if you give this recipe a try, I love to hear your feedback!
- ¾ cup dark brown sugar (or light brown sugar)
- ¼ cup molasses
- 2 cups water
- 3 whole cinnamon sticks (or 1 ½ teaspoons ground cinnamon)
- 8 whole allspice berries (or ½ teaspoon ground allspice)
- 6 whole cloves (or a pinch of ground clove)
- 2 teaspoons fresh grated ginger (*see recipe notes)
Gingerbread Chai Latte:
- 2 chai tea bags
- 2 cups oatmilk (or milk of choice)
- 6 tablespoons gingerbread syrup
- whipped cream, for topping
- gingerbread cookie, for topping
- In a medium saucepan whisk together brown sugar, molasses and water. Bring to a boil. whisking occasionally until the sugar has dissolved.
- Add the cinnamon stick, allspice, clove, ginger and salt. Whisk to combine.
- Lower heat and simmer for 15-20 minutes, stirring occasionally. Mixture should be slightly thickened.
- If using whole spices, strain syrup through fine mesh strainer. Let cool to room temperature then transfer to air tight container or mason jar.
Gingerbread Chai Latte:
- Pour milk into a medium saucepan. Bring to a simmer over medium/medium-low heat. Add chai tea bags, remove from heat, cover and steep for 5 minutes. Remove tea bags.
- Divided chai milk into two mugs. Add 3 tablespoons of gingerbread syrup to each mug.
- Top with whipped cream and gingerbread cookie crumbles, if desired.
- Whole spices are fresher with better flavor but if you can't find them make sure your ground spices aren't stale.
- Ground ginger won't give the gingerbread it's distinct flavor so be sure to use fresh ginger.
- The gingerbread syrup can be made and stored in the refrigerator for up to 4 weeks.
- For iced gingerbread chai lattes: let the syrup and chai milk cool completely. Pour over ice and enjoy!