Starbucks Iced Gingerbread Oatmilk Chai Latte Copycat

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Ingredients

  • 3 oz. chai tea concentrate

  • Ice

  • 6 oz. oat milk, divided

  • 1 oz. gingerbread syrup, store-bought or homemade with recipe below

  • Pumpkin pie spice, for topping

Gingerbread Syrup

  • 1 cup water

  • 1 cup granulated sugar

  • 2 tablespoon molasses

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

  • ⅛ teaspoon ground nutmeg

Instructions

  • Add chai concentrate to an ice-filled glass. Pour 3 oz. oat milk over the concentrate.

  • You can either use an electric frother, hand mixer, blender, or jar to turn the rest of the oat milk into froth. Just add the remaining 3 oz. oat milk and gingerbread syrup together and froth, mix, blend, or shake until the mixture froths up a bit. Note that oat milk doesn't froth that well and the froth doesn't last long. See notes for alternative if you don't want oat milk froth.

  • Pour oat milk froth over drink. Top with pumpkin pie spice.

Gingerbread Syrup

  • Put all the ingredients in a medium saucepan and bring mixture to a boil.

  • Once boiling, lower heat and let simmer for about 10 minutes, until sugar is completely dissolved and mixture has thickened a bit.

  • Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools. It should keep fresh in your fridge for about a month.