This iced gingerbread chai latte layers spiced chai concentrate, creamy oat milk, and a quick homemade gingerbread syrup over ice. It tastes like the holidays in a glass, and you can make it in about 15 minutes.

In short, a gingerbread chai latte is chai concentrate and oat milk poured over ice, sweetened with a homemade syrup of brown sugar, molasses, ginger, cinnamon and nutmeg, then topped with frothed milk. It takes about 15 minutes and makes 1 drink with 3 ounces of chai concentrate, 8 ounces of oat milk and 2 tablespoons of syrup.

If you love a cozy coffee-shop drink but not the price tag, this one is for you. A good gingerbread chai latte balances warm chai spice with the deep, molasses sweetness of gingerbread. Then it gets topped with a fluffy cap of frothed oat milk.

this recipe

The best part is that you control every ingredient. That matters a lot when you eat gluten-free, because flavored syrups and drink mixes are not always as simple as they look. Here, the syrup is just sugar, water, molasses, spices, and vanilla.

So grab your favorite glass and a handful of ice. Let’s make a holiday drink you will want to sip all season long.

Why You’ll Love This Gingerbread Chai Latte?

First of all, it is quick. Once the syrup is made, each drink comes together in under five minutes. That makes it a great treat for busy mornings or a slow weekend afternoon.

It is also easy to customize. You can make it sweeter, spicier, or creamier with tiny changes. In addition, the homemade syrup keeps in the fridge, so you can stir up another glass whenever a craving hits.

• Big holiday flavor: ginger, cinnamon, nutmeg, and molasses play beautifully with chai spices.
• Dairy-free: oat milk keeps it light and creamy without any dairy.
• Gluten-free friendly: every ingredient is easy to find in a gluten-free version.
• Pretty layers: the chai, milk, and foam settle into soft stripes in the glass.

Ingredient Notes:

You only need a few basics for this drink. Still, each one plays a role, so here is a quick look at what to buy.

• Chai concentrate: this is a strong, sweetened brewed tea with spices. Look for it near the tea or the refrigerated drinks. Read the label, since recipes vary from brand to brand.
• Oat milk: it froths well and has a mild, toasty flavor. Choose one that is clearly labeled gluten-free (more on that below).
• Brown sugar and granulated sugar: together, they give the syrup a rich caramel note and a clean sweetness.
• Molasses: this is the heart of gingerbread flavor. Regular unsulphured molasses works best here.
• Ground ginger, cinnamon, and nutmeg: the classic gingerbread trio. Fresh spices make a noticeable difference.
• Vanilla extract: stirred in for warmth and a rounder finish.
• Ice: plenty of it, because this drink is served cold.

How To Make Gingerbread Chai Latte?

There are two simple parts. First, you make the gingerbread syrup. After that, you build the drink right in the glass.

Make the gingerbread syrup

1. Add the brown sugar, granulated sugar, water, molasses, ginger, cinnamon, nutmeg, and vanilla to a medium saucepan.
2. Heat over medium-high heat, stirring often, until the mixture comes to a simmer.
3. Remove the pan from the heat and stir well so the spices are evenly mixed.
4. Let the syrup cool completely before using it. It will thicken a little as it cools.

Build the iced latte

1. Fill your glass with ice.
2. Pour in the chai concentrate.
3. Add half of the oat milk.
4. Stir in 1 tablespoon of the gingerbread syrup.
5. Add the second tablespoon of syrup to the remaining oat milk. Then use a handheld frother to whip it into a light foam.
6. Pour the foamy milk over the top and enjoy right away.

For the prettiest layers, pour the milk slowly over the back of a spoon. That way, it floats gently on top of the chai instead of mixing in all at once.

Tips for the best gingerbread chai latte

• Cool the syrup fully. Warm syrup melts the ice quickly and waters down the drink.
• Use cold milk for foam. Chilled oat milk holds its bubbles longer, especially barista-style blends.
• Taste as you go. Chai concentrates vary in sweetness, so add the syrup a little at a time if your concentrate is already sweet.
• Stir before sipping. The layers look lovely, but a quick stir blends the spice and sweetness evenly.
• Chill your glass. A cold glass keeps the ice from melting too fast, so every sip stays bold and creamy.

Once you get the hang of it, you can build a gingerbread chai latte in the time it takes to boil the kettle. In other words, it is a perfect little holiday ritual for any day of the week.

How To Make It Gluten-Free:

Good news first: chai, oat milk, sugar, molasses, and pure spices do not naturally contain gluten. However, a few ingredients in this drink can hide gluten or pick it up during processing. Here is what to check before you sip.

• Oat milk: oats are naturally gluten-free, but they are often grown and processed alongside wheat, barley, and rye. Because of that, buy an oat milk with a clear gluten-free label. The Celiac Disease Foundation explains why gluten-free labeled oats matter and how they are produced. If oats do not agree with you, swap in almond, coconut, or dairy milk.
• Chai concentrate: most liquid concentrates are simply tea, spices, and sweetener. Even so, some chai blends and powdered mixes can include barley malt or other additives. Always read the ingredient list and look for a gluten-free label.
• Store-bought gingerbread syrup: if you skip the homemade syrup, check the bottle carefully. Watch for malt or malt flavoring, which comes from barley.
• Spices: single spices are naturally gluten-free, but cross-contact can happen in shared facilities. Choose brands that label their spices gluten-free when you can.
• Toppings and sides: regular gingerbread cookies, cookie crumbles, and some whipped toppings contain wheat. Use certified gluten-free cookies if you want a garnish.

When in doubt, this guide on reading gluten-free food labels is a helpful refresher. It also lists ingredients like malt and brewer’s yeast that are easy to miss. Finally, use a clean saucepan, spoon, and frother so nothing from other recipes sneaks in.

Storage Options:

The latte itself is best enjoyed fresh, since the ice melts and the foam settles over time. On the other hand, the syrup is perfect for making ahead.

Pour the cooled gingerbread syrup into a clean jar with a tight lid. Then keep it in the refrigerator for up to 2 weeks. Give it a quick shake or stir before each use, because the spices tend to settle at the bottom.

You can also prep a little more for busy mornings. For example, keep a jar of syrup and a carton of chai concentrate side by side in the fridge. That way, a fresh drink is only a minute away.

Variations and Substitutions:

This recipe is easy to adjust to your taste. Here are a few ideas to try.

• Make it hot: warm the chai and oat milk on the stove or in the microwave, stir in the syrup, and skip the ice.
• Dirty chai: add a shot of espresso for an extra boost.
• Swap the milk: almond milk, coconut milk, or regular milk all work. Barista-style milks usually froth best.
• Adjust the sweetness: start with 1 tablespoon of syrup total and add more to taste.
• Extra spice: add a pinch of ground cloves or allspice to the syrup for a bolder gingerbread flavor.
• Festive finish: dust the foam with cinnamon, or top it with whipped cream and a drizzle of syrup.

If you enjoy cozy seasonal drinks like this one, you might also like this homemade pumpkin spice latte for the fall months.

What to Serve with Gingerbread Chai Latte?

A gingerbread chai latte pairs best with spiced cookies, quick breads, coffee cake or a simple holiday brunch. It is lovely on its own, too, but it really shines next to a treat.

• Soft and chewy gingerbread crinkle cookies for a matching holiday pairing
• Gluten-free banana bread or pumpkin bread
• A warm slice of coffee cake or a cinnamon muffin
• Yogurt with gluten-free granola and fresh fruit
• A cheese and fruit board for a holiday brunch

Frequently Asked Questions:

Give this iced gingerbread chai latte a try this season. Then let us know in the comments how you made it your own.

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Iced Gingerbread Chai Latte

Prep Time 15 minutes mins

Total Time 15 minutes mins

A cozy iced gingerbread chai latte made with chai concentrate, frothy oat milk, and a quick homemade gingerbread syrup with molasses, ginger, cinnamon, and nutmeg.

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1 Servings

Ingredients

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Gingerbread Chai Latte

• 3 ounces chai concentrate about 90 ml
• 8 ounces oat milk divided, about 240 ml; use gluten-free labeled
• 2 tbsp. gingerbread syrup divided (see below)
• Ice

Gingerbread Syrup

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup water
• 2 tbsp. molasses
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1 pinch nutmeg
• 1 tsp. vanilla extract

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Instructions

 

Make the Gingerbread Syrup

1. For the syrup, combine all of the ingredients in a medium saucepan.
   
2. Heat over medium-high heat, stirring frequently, until the mixture comes to a simmer.
3. Remove from the heat and stir well.
4. Allow the syrup to cool.

Assemble the Latte

1. Fill your glass with ice.
2. Add the chai concentrate.
3. Add half of the milk.
   
4. Add 1 tbsp. gingerbread syrup.
5. Add another tbsp. of syrup to the remaining milk, and use a frother to foam the milk.
6. Pour over top.
7. Enjoy.

Notes

This drink is gluten-free when you use oat milk that is labeled gluten-free and a chai concentrate with no barley malt or other gluten-containing additives. The homemade gingerbread syrup contains no gluten ingredients; choose spices labeled gluten-free if cross-contact is a concern.

The syrup makes more than one drink needs. Store leftover syrup in a sealed jar in the refrigerator and shake before using.

Nutrition

Serving: 1drink | Calories: 250kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 145mg | Fiber: 2g | Sugar: 38g

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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