Can I make this recipe ahead of time?

Yes. I often prep the gingerbread syrup in the morning or the night before. It keeps in the fridge and means I can make a latte in minutes for an after-school treat.

Is oat milk the only option?

No. Oat milk is my favorite for texture and flavor, but you can use whole milk, almond milk, or soy milk. Barista blends generally froth better and give a richer mouthfeel.

How long does the syrup last?

Stored in a sealed jar in the fridge, the syrup will keep about two weeks. Always smell it first. If it smells off, discard it.

Can I make the chai concentrate from scratch?

Absolutely. Steep strong black tea with your favorite spices and sweeten lightly. Strain and use like the boxed concentrate. Homemade allows you to control spice levels.

Is this drink very sweet?

It depends on how much syrup you add. Start modestly and add more until it tastes right for your family. Kids usually like it milder, and adults sometimes prefer a touch more molasses.

Easy Gingerbread Oatmilk Chai Tea Latte in 15 min

Name: Gingerbread Oatmilk Chai Tea Latte – Starbucks Copycat
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: ½ cup light brown sugar; ⅓ cup water; 1 ½ tbsp unsulphured molasses; 1 tsp ground ginger; ½ tsp ground cinnamon; 1 tsp pure vanilla extract; ½ cup chai tea concentrate; ½ – ¾ cup oat milk or milk of choice; Handful of ice; Coconut Whipped Cream or ¼ cup oat milk (to froth)

Description

A cozy, comforting drink that captures the essence of gingerbread and chai, perfect for chilly nights.

Ingredients

½ cup light brown sugar
⅓ cup water
1 ½ tbsp unsulphured molasses
1 tsp ground ginger
½ tsp ground cinnamon
1 tsp pure vanilla extract
½ cup chai tea concentrate
½ – ¾ cup oat milk or milk of choice
Handful of ice
Coconut Whipped Cream or ¼ cup oat milk (to froth)

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Instructions

To make the gingerbread syrup, combine the light brown sugar and water in a small saucepan and stir until moistened.
Heat over medium heat, stirring gently until the sugar dissolves. Add the molasses, ginger, and cinnamon, stirring until blended into a glossy syrup.
Reduce heat to low and simmer for 2-3 minutes until slightly thickened. Stir in vanilla extract and cool before transferring to a jar.
For the chai latte, warm the chai concentrate in a saucepan or microwave until steaming.
In another saucepan, warm the oat milk, frothing if desired.
In mugs, add gingerbread syrup to taste, then pour in the warm chai concentrate and stir to combine.
Pour in the warmed oat milk, holding back some foam to top. Finish with coconut whipped cream or foam and a sprinkle of cinnamon if desired.

Notes

Syrup lasts about two weeks in the fridge. Use a barista-style oat milk for best results.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Beverage
Method: Stovetop
Cuisine: American