Okay so I tried the gingerbread chai latte at Starbucks two weeks ago and then proceeded to spend $7 on it every single day for like five days straight until my husband looked at my bank statement and was like “we need to talk.”
That’s when I decided to figure out how to make this homemade gingerbread chai latte myself. And honestly? Mine’s better. Way better. Plus it costs like a dollar instead of seven, so there’s that.
Now here’s the thing… the first time I tried making it was a complete disaster because I didn’t realize you need to make gingerbread syrup first and I just dumped a bunch of molasses and spices into my tea and it was gross and clumpy and I almost gave up. But I’m stubborn, so I tried again.
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What Makes This Starbucks Gingerbread Chai Latte Copycat So Good?
Look, I’m gonna be honest with you. I was skeptical that I could recreate the Starbucks version at home because their drinks always seem like they have some secret ingredient or special equipment.
But this easy gingerbread chai latte is literally just three components: gingerbread syrup, chai tea, and milk. That’s it. The magic is in the gingerbread syrup, which sounds fancy but is basically just sugar, molasses, and spices simmered together.
The combination of spicy chai with sweet gingerbread flavors tastes like Christmas in a cup. It’s warm and cozy and makes your whole kitchen smell amazing while you’re making it. My 7-year-old said it smells like “grandma’s house at Christmas” which made me weirdly emotional.
Ingredients for the Best Gingerbread Chai Latte Recipe
You’ll need stuff for the gingerbread syrup and then stuff for the actual latte. Most of this you probably already have.
For the Gingerbread Syrup:
- 1 cup water
- 1 cup granulated sugar (I use regular white sugar, nothing fancy)
- 2 tablespoons molasses (NOT blackstrap molasses—learned that the hard way, way too bitter)
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional but recommended)
- 1 teaspoon vanilla extract
For the Gingerbread Chai Tea Latte:
- ¾ cup chai tea concentrate (I use Tazo from Target, but any brand works)
- ¾ cup milk of choice (oat milk if you want the exact Starbucks version, but I use whatever I have)
- 2-3 tablespoons gingerbread syrup (adjust to taste)
- Ice if making it iced
- Whipped cream for topping (optional but why would you skip this?)
About that chai concentrate… don’t confuse this with chai tea bags. You need the liquid concentrate that comes in a carton. It’s usually near the coffee creamers at the store. I made the mistake of trying to use chai tea bags once and it was way too weak.
And the molasses? Make sure you get the regular kind, not blackstrap. I grabbed the wrong bottle once because I wasn’t paying attention and the whole thing tasted weird and medicinal. Regular unsulphured molasses is what you want.
How to Make Gingerbread Chai Latte (Step by Step)
This is actually way easier than it seems. The syrup takes like 10 minutes and then the latte takes 2 minutes. So basically 12 minutes to save $7.
Making the Gingerbread Syrup
Step 1: Combine Sugar, Water, and Molasses
In a small saucepan, whisk together the water, sugar, and molasses over medium heat. Keep whisking until the sugar dissolves completely. This takes maybe 2-3 minutes. You’ll know it’s ready when you don’t see any sugar crystals anymore.
Step 2: Add the Spices
Once the sugar is dissolved, add your ground ginger, cinnamon, nutmeg, and cloves. Whisk it all together. It’ll smell INCREDIBLE at this point. Like, your whole house will smell like gingerbread cookies.
Step 3: Simmer
Bring the mixture to a gentle simmer (not a rolling boil—I let it boil once and it got all thick and candy-like, not what we want). Reduce the heat to low and let it simmer for about 7-8 minutes, stirring occasionally.
You’re looking for it to thicken just slightly. It won’t be super thick like maple syrup, more like… I don’t know, slightly thicker than water? Not very scientific, I know.
Step 4: Cool and Add Vanilla
Remove from heat and stir in the vanilla extract. Let it cool completely before using. I usually make this the night before and keep it in a mason jar in the fridge. It lasts for like two weeks, so you can make multiple lattes without having to make syrup every time.
Making the Hot Gingerbread Chai Latte
Step 1: Heat Your Chai and Milk
In a small saucepan, combine your chai concentrate and milk. Heat over medium heat until it’s hot but not boiling. This takes maybe 3-4 minutes.
Or if you’re lazy like me, just microwave it. Put the chai and milk in a mug and microwave for 90 seconds. Works perfectly fine.
Step 2: Add Gingerbread Syrup
Stir in 2-3 tablespoons of your gingerbread syrup. Start with 2 and taste it—you can always add more if you want it sweeter. I usually use 3 tablespoons because I have a major sweet tooth.
Step 3: Froth (Optional)
If you have a milk frother, you can froth some extra milk to put on top. I have one of those cheap handheld frothers from Amazon for like $12 and it works great. But honestly? This step is totally optional. It’s still delicious without the froth.
Step 4: Top and Serve
Pour into your favorite mug, top with whipped cream if you’re feeling it, and maybe dust with a tiny bit of cinnamon or nutmeg. Drink it immediately while it’s hot and perfect.
Making the Iced Gingerbread Oatmilk Chai Latte
This is actually even easier than the hot version.
Step 1: Fill Glass with Ice
Take a tall glass and fill it with ice. Like, a lot of ice. Don’t be shy.
Step 2: Add Gingerbread Syrup
Pour 2-3 tablespoons of gingerbread syrup over the ice.
Step 3: Add Chai and Milk
Pour in ¾ cup chai concentrate and ¾ cup oat milk (or whatever milk you prefer). Give it a good stir to mix everything together.
Step 4: Make Cold Foam (Optional but Amazing)
If you want to get fancy like Starbucks, make cold foam. Put ¼ cup cold milk and 1 tablespoon gingerbread syrup in a jar with a tight lid. Shake it vigorously for like 30 seconds until it’s foamy. Pour it on top of your latte.
Or use your milk frother with cold milk. Works just as well.
Tips for the Perfect Gingerbread Spice Chai Latte Homemade
After making this probably 20 times in the past two weeks (I told you I’m obsessed), here’s what I’ve figured out:
Make a big batch of syrup. Double or triple the syrup recipe. It keeps in the fridge for weeks and then you can make these lattes whenever you want without any prep.
Adjust the sweetness. The Starbucks version is pretty sweet. If you want it less sweet, use just 2 tablespoons of syrup instead of 3. Or add less sugar when you make the syrup.
Don’t boil the milk. If you’re making the hot version, keep the milk at a simmer. Boiling it makes it taste weird and can cause it to separate.
Use quality chai concentrate. This makes a huge difference. The cheap chai concentrate from Aldi tasted kind of artificial. Tazo or Oregon Chai are both really good.
Fresh spices matter. If your ground ginger has been in your cabinet since 2019, throw it out and buy new. Old spices lose their flavor and your syrup won’t taste as good.
Warm your mug first. For the hot version, pour some hot water in your mug to warm it up, then dump it out before adding your latte. Keeps your drink hot longer.
What This Gingerbread Chai Latte with Oat Milk Tastes Like
Imagine if a gingerbread cookie and a chai latte got married and had a baby. That’s this drink.
You get all those warm chai spices—cardamom, cinnamon, black pepper—mixed with the sweet molasses-y gingerbread flavor. It’s spicy but also sweet. Cozy but also interesting.
The oat milk makes it extra creamy and adds this subtle sweetness that regular milk doesn’t have. But honestly, any milk works. I’ve made it with almond milk, regular milk, even coconut milk once when that’s all I had. All good.
My best friend tried it and said it tastes “like Christmas threw up in a cup” which sounds gross but she meant it as a compliment. It’s very festive, very holiday vibes.
Ways to Customize Your Gingerbread Chai Latte Holiday Drink
Once you’ve made the basic version, here are some fun variations:
Extra spicy: Add a pinch of cayenne pepper to the syrup for a kick. Sounds weird but it’s so good.
White chocolate version: Add a pump of white chocolate syrup along with the gingerbread. Super indulgent.
Peppermint twist: Add a drop of peppermint extract. Tastes like those chocolate peppermint cookies.
Boozy adult version: Add a shot of rum or bourbon to the hot version. Perfect for après-ski or holiday parties.
Protein boost: Stir in a scoop of vanilla protein powder. Makes it more filling for breakfast.
I tried making it with green tea instead of chai once because I was out of chai concentrate. Do not recommend. It was weird and wrong. Stick with chai.
Common Questions About This Gingerbread Chai Latte Dairy Free Recipe
Can I make this dairy-free? Absolutely! Use oat milk, almond milk, or any non-dairy milk. And skip the whipped cream or use coconut whipped cream.
How long does the syrup last? About 2 weeks in the fridge in an airtight container. I’ve pushed it to 3 weeks and it was fine, but officially I’ll say 2 weeks.
Can I use chai tea bags instead of concentrate? You can, but you’ll need to brew it really strong. Like, use 2-3 tea bags per cup of water and let it steep for at least 10 minutes. It won’t be quite as good though.
Is this kid-friendly? Yep! Chai has caffeine but less than coffee. My kids love it. Just maybe use less ginger if they’re sensitive to spice.
Can I make this without molasses? The molasses is kind of essential for the gingerbread flavor. You could try using brown sugar instead, but it won’t taste quite right.
Why I’m Obsessed with This Creamy Gingerbread Chai Latte Winter Drink
Here’s the real reason I’ve been making this gingerbread chai latte with molasses basically every single day: it tastes expensive but costs pennies.
Seriously, the whole batch of syrup costs maybe $3 and makes enough for like 10 lattes. Compare that to $7 per latte at Starbucks. My husband is thrilled that I’m not hemorrhaging money anymore.
Plus there’s something really satisfying about making café-quality drinks at home. When my neighbor came over and I made her one, she literally asked if I went to barista school. Nope, just YouTube and trial and error.
And honestly? This tastes better than the Starbucks version because I can control exactly how sweet it is and how much spice flavor I want. The Starbucks one sometimes tastes artificial to me. This tastes like real gingerbread.
The first time I nailed the recipe, I did a little happy dance in my kitchen. Then I immediately texted everyone I know to tell them about it. I might have a problem.
Final Thoughts
If you love those holiday drinks from coffee shops but hate spending $7 every time, make this homemade gingerbread chai latte. It takes 12 minutes total and you’ll have enough syrup to make drinks for the entire week.
Is it as convenient as going through a drive-through? No. But is it way better for your bank account and probably healthier? Yes.
Now excuse me while I go make my third one of the day. Don’t judge me, it’s cold outside and this is my therapy ☕️🎄
