I’m bringing you the warm and spicy hug of the season in a mug—this Gingerbread Chai Latte is cozy, quick, and full of holiday flavor. Whether I’m sipping it hot by the fire or chilling it over ice, it’s like Christmas with every sip.

Gingerbread Chai Latte

Why You’ll Love This Recipe

I love how this latte blends the bold spices of chai with the rich molasses warmth of gingerbread syrup. It’s easy to make with either chai concentrate or strong brewed tea, and it comes together in just minutes. I can enjoy it hot or iced, and it’s way better (and cheaper) than anything I’d get at a café. Plus, it fills the kitchen with a festive aroma I can’t get enough of.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– chai tea concentrate (or strong brewed chai tea)
– gingerbread syrup
– milk (any variety)

directions

I start by stirring the gingerbread syrup into the chai tea concentrate. Then I froth and heat the milk using my electric frother. If I don’t have one, I warm the milk on the stove and whisk until frothy. I pour the frothed milk over the spiced chai base and enjoy immediately while it’s steaming hot and aromatic. For an iced version, I chill the tea, froth cold milk, and serve it over ice.

Servings and timing

Yield: 1 latte
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

I’ve made this latte with oat milk for a creamier texture and loved it. For a lower-sugar option, I brew strong chai and add maple syrup or monk fruit in place of gingerbread syrup. I also top it with whipped cream and a sprinkle of cinnamon for a dessert-like finish. When I want a coffee boost, I stir in a shot of espresso to make it a dirty chai.

storage/reheating

Since this is a single-serve recipe, I usually make it fresh. But when I’ve made a batch of chai and gingerbread syrup in advance, I store them in the fridge for up to 4 days. I reheat the chai on the stove or in the microwave and then froth fresh milk right before serving. If iced, I assemble it cold straight from the fridge.

FAQs

Can I make this dairy-free?

Yes—I often use oat milk or almond milk, and they froth beautifully for a creamy texture.

What’s the best gingerbread syrup to use?

I’ve used homemade or store-bought syrups. Look for ones with molasses, cinnamon, ginger, and cloves for a true gingerbread flavor.

Can I make this caffeine-free?

Absolutely—just use decaf chai tea or rooibos chai. I’ve done both for evening sipping.

What’s the difference between concentrate and brewed tea?

Chai concentrate is sweeter and stronger in flavor. If I’m using brewed tea, I usually add extra sweetener to match the balance.

Can I serve this iced?

Yes—when I want a cold drink, I chill the chai, use cold-frothed milk, and pour everything over ice.

Can I add espresso to this?

Yes—making it a dirty chai latte adds a rich coffee undertone. I usually use one shot for balance.

How do I make gingerbread syrup at home?

I simmer water, brown sugar, molasses, cinnamon, ginger, and cloves together, then strain and store it for use in drinks like this.

Is this like the Starbucks version?

Yes—I find it tastes very similar to the Starbucks Iced Gingerbread Oatmilk Chai Latte, especially when made with oat milk and extra gingerbread syrup.

What spices are in chai tea?

Most chai blends include black tea, cinnamon, ginger, cardamom, cloves, and black pepper.

How do I make a stronger chai flavor?

I steep two tea bags for a few minutes longer than usual or use less milk for a more concentrated base.

Conclusion

This Gingerbread Chai Latte is my go-to when I want something cozy, festive, and easy to make. Whether I’m warming up in winter or chilling with a cool version, the blend of spices and sweetness is everything I love about the holidays in one sip.