Introduction

Warm spices and creamy oat milk come together in this refreshing Iced Gingerbread Oatmilk Chai Latte. Perfect for a cozy afternoon, this drink offers the spicy sweetness of gingerbread with the robust flavor of chai tea, all chilled over ice.

A clear glass mug filled with a layered drink, where the bottom layer is dark brown coffee, gradually blending into a creamy lighter brown layer above it. The top of the drink is covered by a thick, fluffy white whipped cream with a drizzle of caramel-colored syrup and a sprinkle of cinnamon powder. A smiling gingerbread cookie with white icing decoration stands on the whipped cream, leaning on the side of the glass. The mug is placed on a wooden board with more gingerbread cookies nearby and soft festive blurred lights in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup chai tea concentrate
3/4 cup oat milk, divided
2 1/2 tablespoons gingerbread syrup, divided
1 cup ice
Pumpkin pie spice, to garnish

Instructions

Step 1: Add 2 tablespoons of gingerbread syrup, chai tea concentrate, and 1/2 cup of oat milk to a 16-ounce cup. Stir to combine.
Step 2: Fill the cup with ice, leaving about 1/2 inch of space below the rim to allow room for the frothed topping.
Step 3: In an electric milk frother or a small jar, add 1/2 tablespoon gingerbread syrup and 1/4 cup oat milk. Froth on the cold setting or shake vigorously with a lid until the oat milk is creamy and frothy. Tap and swirl the frothed milk gently to reduce any large bubbles.
Step 4: Pour the frothed gingerbread oat milk over the chai tea latte, then garnish with a dusting of pumpkin pie spice, cinnamon, or nutmeg.

Tips & Variations

For a dairy-free version, ensure your chai concentrate and gingerbread syrup are both vegan-friendly.
Adjust the sweetness by adding more or less gingerbread syrup according to your taste.
Try topping with whipped coconut cream for an extra indulgent treat.
If you don’t have a milk frother, shaking oat milk in a tightly sealed jar works well to create froth.

Storage

This latte is best enjoyed immediately while the froth is fresh. If you need to store it, keep the chai concentrate and gingerbread syrup separately refrigerated for up to one week. Prepare the latte fresh before serving for the best texture and flavor.

How to Serve

The image shows a tall plastic cup filled with iced coffee, creamy light brown in color with visible ice cubes inside. The cup has a clear plastic lid and a red straw with white flower patterns sticking out from the top. The cup is placed on a white plate with red stripes, and a gingerbread cookie shaped like a person, with sugar crystals on top, leans against the cup. Around the plate, there are some whole cloves and cinnamon sticks. The background has small decorative trees and a bowl of more cookies, set on a white marbled surface with a red cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of oat milk?

Yes, regular dairy milk or any plant-based milk can be substituted based on your preference. Oat milk is chosen here for its creamy texture and subtle sweetness.

Where can I find gingerbread syrup?

Gingerbread syrup is available in many grocery stores during fall and winter seasons or online. You can also make a homemade version using molasses, ginger, cinnamon, and cloves for a natural alternative.

Iced Gingerbread Oatmilk Chai Latte Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

A refreshing and cozy Iced Gingerbread Oatmilk Chai Latte that combines spicy chai concentrate with creamy oat milk and gingerbread syrup, topped with frothy oat milk and a sprinkle of pumpkin pie spice for a perfect holiday-inspired iced beverage.

Author: Maya
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 serving 1x
Category: Beverage
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

Scale

Base

3/4 cup chai tea concentrate
1/2 cup oat milk
2 tablespoons gingerbread syrup

Froth Topping

1/4 cup oat milk
1/2 tablespoon gingerbread syrup

Other

1 cup ice
pumpkin pie spice, to garnish

Instructions

Combine Base Ingredients: Add 2 tablespoons of gingerbread syrup, chai tea concentrate, and 1/2 cup of oat milk to a 16-ounce cup. Stir thoroughly to blend the flavors.
Add Ice: Fill the cup with ice, leaving about a 1/2 inch space below the rim to make room for the frothed topping.
Prepare Frothed Milk: In an electric milk frother set to the cold setting, or a small jar with a lid, add 1/2 tablespoon gingerbread syrup and 1/4 cup oat milk. Froth until creamy and well-aerated. If using a jar, shake vigorously until frothed. Tap and swirl gently to remove large bubbles.
Assemble the Drink: Slowly pour the frothed gingerbread oat milk on top of the iced chai latte base.
Garnish: Finish with a light dusting of pumpkin pie spice, cinnamon, or nutmeg to enhance the aroma and flavor.

Notes

Use cold chai tea concentrate and chilled oat milk for the best iced latte experience.
Adjust the gingerbread syrup amount to taste if you prefer sweeter or spicier notes.
If you don’t have a milk frother, shaking oat milk vigorously in a jar works as an effective alternative.
For a dairy alternative, oat milk makes this recipe vegan and lactose-free.
Serve immediately to enjoy the contrast of cold tea and creamy froth.

Keywords: iced chai latte, gingerbread latte, oatmilk chai, holiday drink, iced beverage, vegan chai, gingerbread syrup drink