Gingerbread Chai Latte
This homemade Gingerbread Chai Latte tastes like the classic beverage, but the addition of gingerbread spice adds even more flavor. Warm yourself up on winter mornings with a steaming mug of gingerbread chai!
About This Winter Chai Latte
Making chai tea lattes at home using my homemade chai syrup is so quick and easy. I love that I can make my chai lattes as sweet or spicy as I want simply by adjusting the amount of sugar and spices in the chai syrup.
In the fall, I prefer making pumpkin chai lattes. But by the time the holidays roll around, I’m ready to start sipping gingerbread chai lattes in the morning!
This recipe tastes like a well-spiced gingerbread cookie in a mug. In addition to the chai syrup, I flavored the gingerbread chai tea latte with a gingerbread spice blend and real molasses.
As written, this recipe prepares four servings, which is perfect if you’re hosting friends and family this holiday season. Or, make a large batch right now and store the leftovers in a glass jug for use throughout the week.
Tools You’ll Need
You need minimal equipment to prepare the gingerbread-flavored chai lattes:
- 4 Cup Glass Measuring Cup — Makes measuring the liquid ingredients quick and easy.
- Teaspoon Measuring Spoon — For measuring the gingerbread spice.
- Milk Frother Wand and Frother Cup — I’ve linked the frother we use and love.
- Glass Jug — I like to make the full four servings of this recipe and reheat the leftovers throughout the week.
Recipe Ingredients
You can make your gingerbread chai completely from scratch, or you can use a few store-bought shortcuts.
- Chai Syrup — I love how spicy my homemade chai syrup is, but you can use your favorite store-bought concentrate as well.
- Gingerbread Spice — Is so simple to make at home, otherwise use a store blend.
- Water
- Molasses — Use light unsulphured molasses, not blackstrap molasses.
- Black Tea — Use either 6 tea bags or 2 tablespoons of loose leaf tea.
- Milk — I’ve tested this recipe with both dairy milk and Oatly oat milk. Both taste great!
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make a Gingerbread Chai Latte
I’ve never had the Starbucks version of this drink, but my Starbucks obsessed 17-year-old daughter assures me that my version is “better than Starbucks.”
Here’s how the recipe is prepared:
- Stir together the chai syrup, gingerbread spice, water, and molasses in a heavy bottomed saucepan.
- Bring to a boil, then reduce heat to low and let simmer for 5 minutes.
- Remove from heat and add the tea bags. Let sit and steep for 10 minutes before discarding the tea bags.
- Turn the heat back to low and add 1 ⅔ cups of the milk; stir to combine. Warm on the stove until it is hot, then when warm remove from heat.
- While the tea mixture is warming on the stove, use a frothing wand to froth the remaining 1 ⅓ cups of milk. Divide between four mugs. Dust the tops of the frothed milk with extra gingerbread spice before serving.
For added holiday flair, garnish each mug with a soft gingersnap cookie or a miniature gingerbread man.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making this Recipe
- Selecting your milk. I’ve made this recipe with both dairy milk and oat milk (which is what Starbucks uses). I did not test any nut milks or soy milk. If using a milk alternative, I recommend plain unsweetened for best results. I don’t recommend using skim dairy milk.
- For a stronger gingerbread flavor, feel free to use more gingerbread spice and/or more molasses. As written, you can taste hints of chai and hints of gingerbread and neither flavor overpowers the other in this recipe.
- Want to make a dirty gingerbread chai? Add 1 shot of espresso to each serving.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What type of tea is best for this recipe?
Use regular black tea for this recipe, not chai tea. The chai syrup and gingerbread spice mix will add lots of spiced flavor, so you don’t need chai tea bags!
Do I have to froth the milk?
Nope! You can simply warm all of the milk with the gingerbread chai mixture and divide between four mugs. No need to froth it first, although chai lattes always come with frothed milk on top.
Can I make an iced gingerbread chai using this recipe?
Yes! Prepare the recipe as instructed, but don’t heat the mixture up again after adding the milk. Let it cool slightly, then pour over ice and top with frothed milk and a dusting of gingerbread spice.
Can I make this recipe in advance?
Absolutely! The chai syrup can be made several weeks in advance (store it in the fridge!), and the gingerbread spice mix lasts for months in an airtight container.
The entire gingerbread chai tea latte can be prepared as instructed, then stored in an airtight jar in the fridge. It will last up to 5 days and can be gently reheated on the stove or in the microwave. Each serving takes ⅓ cup of milk for frothing.
Try Making a Gingerbread Chai Tea Latte at Home!
Next time you’re craving a gingerbread chai from Starbucks, give this homemade version a try!
Did you love how richly spiced the chai latte was? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your gingerbread spiced chai latte!
More Warming Winter Drinks:
This Pumpkin Chai Latte features real pumpkin puree and is super easy to prepare. You’ll love how fast you can whip up a chai at home!
Homemade Hot Cocoa Mix is so easy to make and is great for gifting around the holidays! Or, keep a batch on hand for yourself so you can enjoy rich and creamy hot cocoa all winter long.
Homemade Salted Caramel Hot Chocolate is so decadent! Homemade hot chocolate is infused with vanilla salted caramel sauce, topped with vanilla whipped cream, and drizzled with extra caramel sauce.
Pumpkin Spice White Hot Chocolate is infused with real pumpkin puree and plenty of pumpkin spice for a delectable fall drink! It’s a fun twist on classic recipes for traditional hot chocolate and perfect for snow days!
Peppermint Hot Cocoa is made with a blend of chocolate, cocoa powder, peppermint tea, and crushed candy canes. This would make a wonderful Christmas hot cocoa!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Gingerbread Chai Latte
This homemade Gingerbread Chai Latte features the classic flavors of chai tea, with the addition of gingerbread spice for even more flavor. Warm yourself up on winter mornings with a steaming mug of gingerbread chai!
Ingredients
- ½ cup chai syrup
- 4 teaspoons gingerbread spice
- 4 cups water
- ¼ cup molasses (not blackstrap)
- 6 black tea bags (or 2 tablespoons loose black tea)
- 3 cups milk, divided
Optional Garnishes
- Garnish
- Gingerbread spice
- Gingersnaps
- Mini gingerbread men cookies
Instructions
Before Beginning
- Prepare the chai syrup and gingerbread spice if you don’t have it on hand already.
Making the Gingerbread Chai Latte
- Add the chai syrup, gingerbread spice, water, and molasses to a heavy bottomed saucepan; stir to combine. Bring the mixture to a boil, then reduce heat to low and let simmer for 5 minutes.
- Then, remove from heat and add the tea bags. Let sit and steep for 10 minutes. After 10 minutes, remove the tea bags, squeezing to release any absorbed liquid, and discard.
- Turn heat back to low and add 1 ⅔ cup of the milk; stir to combine. Warm on the stove until it is hot, then when warm remove from heat.
- While the tea mixture is warming on the stove, use an immersion blender or a hand frother to froth the remaining 1 ⅓ cup of milk.
Serving
- Using a fine mesh strainer, strain the hot tea mixture, dividing between 4 mugs or glasses, then divide the frothed milk between the glasses, pouring over top . (Straining is optional and only needed if you use loose tea. Otherwise use a tea infuser for loose tea.)
- Add a small amount of gingerbread spice mix to a fine mesh strainer, then dust the tops of the frothed milk with the spice mix before serving.
Garnish Tip: For extra flair, you can lay a gingerbread stencil over top and then sprinkle the gingerbread spice garnish so you have a garnish shaped like a gingerbread man on top.
Notes
Selecting your milk — I’ve made this recipe with both dairy milk and oat milk (which is what Starbucks uses). I did not test any nut milks or soy milk. If using milk alternative, I recommend plain unsweetened for best results. I don’t recommend using skim dairy milk.
Want to make a dirty gingerbread chai? Add 1 shot of espresso to each serving.
Want to make an iced gingerbread chai? Prepare the recipe as instructed, but don’t heat the mixture up again after adding the milk. Let it cool slightly, then pour over ice and top with frothed milk and a dusting of gingerbread spice.
Make ahead instructions: You can make a large batch and store in a glass jug for use throughout the week. Then all you have to do is heat up a mug and froth some milk for on top of each serving. Each serving takes ⅓ cup of milk for frothing.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 180mgCarbohydrates: 39gFiber: 0gSugar: 33gProtein: 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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