I just made a Starbucks Iced Gingerbread Oatmilk Chai that tastes like the holidays in a cup and costs way less than the coffee shop.

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I’m obsessed with this Starbucks Iced Gingerbread Oatmilk Chai because it tastes like winter spices crashed into a milkshake and refused to leave. I sip it when I need spicy comfort that’s actually sharp and awake, not sickly sweet.

I love the way gingerbread chai hits, with warm ginger and molasses notes and sharp snaps of ground cinnamon, plus creamy oat milk that makes the whole thing smooth. But the cold foam on top?

Chef’s kiss in my kitchen. And I’d rather make this than wait in line and get bored by the usual holiday menu.

seriously worth every sip.

Ingredients

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Brown sugar: deep, molasses-like sweetness that makes the drink cozy and syrupy.
Molasses: adds that robust, slightly bitter gingerbread backbone.
Basically, grown-up sugar.
Water: thins the syrup so it pours right and doesn’t clump.
Ground ginger: zippy warmth that gives the chai its gingerbread punch.
Ground cinnamon: classic spice warmth that feels like a hug in a cup.
Ground nutmeg: subtle nutty warmth, pretty much the holiday whisper.
Ground cloves: tiny bit of sharp spice, helps the blend taste spicier.
Vanilla extract: soft sweetness and aroma.
Plus, it smooths harsh edges.
Pinch of salt: cuts the sweetness and makes flavors pop, trust me.
Store-bought chai concentrate: quick, consistent spice hit when you’re short on time.
Tea bags option: cheap and customizable.
Basically, control over strength.
Boiling water: pulls all the tea and spice goodness out fast.
Brown sugar for concentrate: sweetens the chai so it’s cafe-level balanced.
Cinnamon for concentrate: repeats that warm spice thread for depth.
Ginger for concentrate: boosts that gingerbread character without being fake.
Cardamom for concentrate: citrusy-ﬂoral note that makes it taste more complex.
Cloves for concentrate: just a whisper; too much gets medicinal.
Vanilla in concentrate: rounds things out and smells amazing when steamed.
Oat milk drink: creamy, slightly sweet base that foams like a dream.
Oat milk foam: makes a silky top.
Plus, it’s plant-based and cozy.
Vanilla syrup for foam: adds little dessert vibes to the foam layer.
Ice: keeps it refreshing and lets the flavors breathe.
Basically, chill.
Cinnamon or nutmeg sprinkle: tiny finishing touch that smells irresistible.

Ingredient Quantities

Gingerbread syrup: 1 cup packed brown sugar

Gingerbread syrup: 1/4 cup molasses

Gingerbread syrup: 1 cup water

Gingerbread syrup: 1 tsp ground ginger

Gingerbread syrup: 1 tsp ground cinnamon

Gingerbread syrup: 1/4 tsp ground nutmeg

Gingerbread syrup: 1/8 tsp ground cloves

Gingerbread syrup: 1 tsp vanilla extract

Pinch of salt

Chai concentrate option A: 3/4 to 1 cup store bought chai concentrate per drink, or

Chai concentrate option B (homemade concentrate): 4 chai tea bags or 4 strong black tea bags

Chai concentrate homemade: 2 cups boiling water

Chai concentrate homemade: 1/4 cup brown sugar

Chai concentrate homemade: 1/2 tsp ground cinnamon

Chai concentrate homemade: 1/4 tsp ground ginger

Chai concentrate homemade: 1/8 tsp ground cardamom

Chai concentrate homemade: 1/8 tsp ground cloves

Chai concentrate homemade: 1/2 tsp vanilla extract

Oat milk for drink: about 3/4 cup per serving (use barista oat milk for best foam)

Oat milk for cold foam: 1/4 cup per serving

Vanilla syrup for cold foam: 1 tsp per serving, or 1/4 tsp vanilla extract

Ice, as needed (about 1 cup per drink)

Optional topping: ground cinnamon or nutmeg for sprinkling

How to Make this

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1. Make the gingerbread syrup: combine 1 cup packed brown sugar, 1/4 cup molasses, 1 cup water, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, a pinch of salt and 1 tsp vanilla extract in a small saucepan; bring to a simmer, stir until sugar dissolves, simmer 3 to 5 minutes, then cool and store in the fridge.

2. If using homemade chai concentrate, steep 4 chai tea bags or 4 strong black tea bags in 2 cups boiling water for 5 to 7 minutes; remove bags, stir in 1/4 cup brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cardamom, 1/8 tsp ground cloves and 1/2 tsp vanilla extract until dissolved; cool before using.

3. For each drink measure 3/4 to 1 cup store bought chai concentrate or 3/4 to 1 cup of your cooled homemade concentrate into a shaker or large glass.

4. Add 1 to 2 tbsp gingerbread syrup to the concentrate per drink depending how sweet and gingery you want it; taste and adjust, its easy to add more but hard to take away.

5. Fill a serving glass with about 1 cup ice and pour the chai + syrup mixture over the ice.

6. Add about 3/4 cup barista oat milk to the glass, stir gently to combine; leave a little room at the top for cold foam.

7. Make the cold foam by combining 1/4 cup chilled oat milk and 1 tsp vanilla syrup or 1/4 tsp vanilla extract in a jar or milk frother; shake vigorously for 30 to 60 seconds or froth until thick and creamy.

8. Spoon the cold foam over the iced chai, it should float on top and create that creamy cap.

9. Sprinkle a little ground cinnamon or nutmeg on top as an optional garnish, serve with a straw and enjoy right away.

10. Store any leftover gingerbread syrup and chai concentrate in the fridge for up to 1 week; rewarm syrup slightly if it crystallizes and give the concentrate a quick stir before using.

Equipment Needed

1. Small saucepan for making the gingerbread syrup and warming the concentrate
2. Measuring cups and spoons (for sugar, molasses, spices, water, oat milk)
3. Wooden spoon or heatproof spatula for stirring the syrup and concentrate
4. Shaker or large heatproof glass to mix the chai concentrate with syrup
5. Jar with a tight lid or hand milk frother to make the cold foam
6. Serving glasses (tall) and a long spoon for stirring in the glass
7. Ice scoop or measuring cup for adding about 1 cup ice per drink
8. Small storage jars or bottles to keep leftover syrup and concentrate in the fridge

FAQ

Q: Can I use a different milk instead of oat milk?

A: Yes, you can swap in any milk you like, but oat milk gives the creamiest, foamable result. Almond or soy work fine but they wont foam as well. For the best cafe texture use a barista-style alternative.

Q: How long does the gingerbread syrup keep?

A: Stored in a sealed jar in the fridge, it lasts about 2 to 3 weeks. Warm it slightly if it thickens, and always smell it first for off odors.

Q: Can I make the chai concentrate ahead of time?

A: Absolutely. The homemade concentrate keeps in the fridge for up to 5 days. Reheat or use cold over ice, and shake well before using since spices can settle.

Q: How do I make the oat milk cold foam without a frother?

A: Put oat milk and vanilla in a mason jar, fill halfway, screw the lid on tight and shake hard for 30 to 45 seconds. Let it sit 10 seconds then pour the foam off the top. It wont be as dense as a steamer but it still tastes great.

Q: How sweet is this compared to Starbucks?

A: It ends up slightly less sweet unless you use the full 3/4 to 1 cup chai concentrate and a lot of syrup. Adjust brown sugar in the gingerbread syrup or add extra syrup to match your sweet tooth.

Q: Can I make a vegan version?

A: Yes, everything here can be vegan. Use vegan brown sugar if that matters to you, and double check your chai tea bag ingredients. Most grocery chai teas are already vegan.

Starbucks Iced Gingerbread Oat Milk Chai Latte Copycat Recipe Substitutions and Variations

Brown sugar (1 cup) — substitute: 1 cup coconut sugar or 3/4 cup maple syrup. Coconut sugar gives similar texture and deep caramel notes, maple syrup adds liquid so reduce the water a bit.
Molasses (1/4 cup) — substitute: 3 tbsp dark maple syrup or 2 tbsp blackstrap molasses mixed with 1 tbsp brown sugar. Maple keeps sweetness but is less bitter; the blackstrap mix keeps that robust gingerbread bite.
Oat milk (about 3/4 cup) — substitute: barista soy milk for best foam, or whole milk for a creamier, richer latte. Soy foams well and keeps it dairy free, whole milk makes it more decadent.
Chai concentrate (store bought or homemade) — substitute: strong brewed black tea plus 1/4 tsp each cinnamon and ginger and a pinch of cardamom, or 1 tsp instant chai powder per drink. Both give the spicy chai backbone if you dont have concentrate.

Pro Tips

1. Taste as you go, seriously. Start with 1 tablespoon of gingerbread syrup per drink and add more only after you stir and taste. It’s way easier to add than to fix if it gets too sweet or too gingery.

2. Chill everything that touches the foam. Cold oat milk, cold jar or frother, even cold concentrate helps the foam sit on top longer and not sink into the drink. If foam starts to fall, give it a quick shake and spoon it back on.

3. If the syrup or concentrate crystallizes in the fridge, warm it gently in a microwave for 10 to 15 seconds or set the jar in a bowl of hot water. Don’t boil it, just warm enough to dissolve crystals, then cool before using.

4. For stronger spice notes without added sugar, toast whole spices in a dry pan for 30 seconds before grinding, or add a tiny pinch more ground ginger or cardamom to the concentrate rather than loading on more syrup. You’ll get brighter flavor without making it cloying.

5. Make a double batch of both gingerbread syrup and chai concentrate when you have time and label the jars with the date. They keep a week in the fridge and save so much time when you want one in the morning.

Starbucks Iced Gingerbread Oat Milk Chai Latte Copycat Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made a Starbucks Iced Gingerbread Oatmilk Chai that tastes like the holidays in a cup and costs way less than the coffee shop.

Servings

servings

Calories

306

kcal

Equipment: 1. Small saucepan for making the gingerbread syrup and warming the concentrate
2. Measuring cups and spoons (for sugar, molasses, spices, water, oat milk)
3. Wooden spoon or heatproof spatula for stirring the syrup and concentrate
4. Shaker or large heatproof glass to mix the chai concentrate with syrup
5. Jar with a tight lid or hand milk frother to make the cold foam
6. Serving glasses (tall) and a long spoon for stirring in the glass
7. Ice scoop or measuring cup for adding about 1 cup ice per drink
8. Small storage jars or bottles to keep leftover syrup and concentrate in the fridge

Ingredients

Gingerbread syrup: 1 cup packed brown sugar
Gingerbread syrup: 1/4 cup molasses
Gingerbread syrup: 1 cup water
Gingerbread syrup: 1 tsp ground ginger
Gingerbread syrup: 1 tsp ground cinnamon
Gingerbread syrup: 1/4 tsp ground nutmeg
Gingerbread syrup: 1/8 tsp ground cloves
Gingerbread syrup: 1 tsp vanilla extract
Pinch of salt
Chai concentrate option A: 3/4 to 1 cup store bought chai concentrate per drink, or
Chai concentrate option B (homemade concentrate): 4 chai tea bags or 4 strong black tea bags
Chai concentrate homemade: 2 cups boiling water
Chai concentrate homemade: 1/4 cup brown sugar
Chai concentrate homemade: 1/2 tsp ground cinnamon
Chai concentrate homemade: 1/4 tsp ground ginger
Chai concentrate homemade: 1/8 tsp ground cardamom
Chai concentrate homemade: 1/8 tsp ground cloves
Chai concentrate homemade: 1/2 tsp vanilla extract
Oat milk for drink: about 3/4 cup per serving (use barista oat milk for best foam)
Oat milk for cold foam: 1/4 cup per serving
Vanilla syrup for cold foam: 1 tsp per serving, or 1/4 tsp vanilla extract
Ice, as needed (about 1 cup per drink)
Optional topping: ground cinnamon or nutmeg for sprinkling

Directions

Make the gingerbread syrup: combine 1 cup packed brown sugar, 1/4 cup molasses, 1 cup water, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, a pinch of salt and 1 tsp vanilla extract in a small saucepan; bring to a simmer, stir until sugar dissolves, simmer 3 to 5 minutes, then cool and store in the fridge.
If using homemade chai concentrate, steep 4 chai tea bags or 4 strong black tea bags in 2 cups boiling water for 5 to 7 minutes; remove bags, stir in 1/4 cup brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cardamom, 1/8 tsp ground cloves and 1/2 tsp vanilla extract until dissolved; cool before using.
For each drink measure 3/4 to 1 cup store bought chai concentrate or 3/4 to 1 cup of your cooled homemade concentrate into a shaker or large glass.
Add 1 to 2 tbsp gingerbread syrup to the concentrate per drink depending how sweet and gingery you want it; taste and adjust, its easy to add more but hard to take away.
Fill a serving glass with about 1 cup ice and pour the chai + syrup mixture over the ice.
Add about 3/4 cup barista oat milk to the glass, stir gently to combine; leave a little room at the top for cold foam.
Make the cold foam by combining 1/4 cup chilled oat milk and 1 tsp vanilla syrup or 1/4 tsp vanilla extract in a jar or milk frother; shake vigorously for 30 to 60 seconds or froth until thick and creamy.
Spoon the cold foam over the iced chai, it should float on top and create that creamy cap.
Sprinkle a little ground cinnamon or nutmeg on top as an optional garnish, serve with a straw and enjoy right away.
Store any leftover gingerbread syrup and chai concentrate in the fridge for up to 1 week; rewarm syrup slightly if it crystallizes and give the concentrate a quick stir before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.