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.