Copycat Starbucks Gingerbread Chai Recipe (Hot & Iced Oatmilk Drink)

If you’re craving that cozy Starbucks gingerbread chai latte but don’t want to wait in line (or wait for it to come back seasonally), you’re in the right place. This Starbucks gingerbread chai recipe shows you exactly how to make the drink at home, hot or iced, with simple ingredients and easy steps.

I’ve tested this more times than I’d like to admit. Some batches were too sweet. Others tasted flat. But once I cracked the balance of chai spice, gingerbread syrup, and creamy oatmilk? Game changer. This version is warm, spiced, lightly sweet, and honestly… better than Starbucks. And yes, I’ll show you how to tweak it to your taste.

Ingredients

Before anything else, here’s what you need. Don’t panic, most of this is pantry-friendly.

Gingerbread Syrup Ingredients

(gingerbread syrup recipe, homemade gingerbread syrup, gingerbread syrup for coffee)

• 1 cup brown sugar (light or dark)
• 1 cup water
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 tablespoon molasses
• 1 teaspoon vanilla extract

This is your Starbucks Gingerbread Chai Recipe syrup base. Once you make it, you’ll want to drizzle it on everything. Coffee. Chai. Pancakes. No judgment.

Hot Gingerbread Chai Ingredients

(hot gingerbread oatmilk chai Starbucks recipe)

• 1 cup chai tea concentrate (or 2 strong-brewed chai tea bags)
• ¾ cup oatmilk (barista-style if possible)
• 2–3 tablespoons gingerbread syrup
• Optional toppings: whipped cream, cinnamon, nutmeg

Iced Gingerbread Chai Ingredients

(iced gingerbread oatmilk chai recipe, iced gingerbread oatmilk chai ingredients)

• 1 cup chilled chai tea or concentrate
• ¾ cup oatmilk
• 2–3 tablespoons gingerbread syrup
• Ice
• Optional: vanilla cold foam or oatmilk foam

How to Make Gingerbread Syrup

If you only read the first two lines, here’s the short answer: simmer sugar, water, spices, and molasses, then strain and cool. That’s it.

Now let’s do it properly.

1. Add brown sugar and water to a saucepan over medium heat. Stir until dissolved.
2. Add ginger, cinnamon, cloves, nutmeg, and molasses.
3. Bring to a gentle simmer (not a boil). Let it simmer for 8–10 minutes.
4. Remove from heat. Stir in vanilla extract.
5. Let cool, then strain if you want a smoother syrup.

This easy Starbucks Gingerbread Chai Recipe keeps in the fridge for about 2 weeks. In my experience, the flavor actually improves after day one. The spices mellow and blend, kind of like chili, but festive.

How to Make Starbucks Gingerbread Chai Recipe

Short answer: heat chai, warm oatmilk, add gingerbread syrup, combine.

Here’s the step-by-step that makes it taste like a gingerbread chai latte Starbucks recipe, not just “chai with sugar.”

1. Heat your chai tea or concentrate in a saucepan or microwave.
2. Warm the oatmilk separately and froth it if you can (hand frother or jar works).
3. Stir 2–3 tablespoons gingerbread syrup into the hot chai.
4. Pour chai into a mug, top with oatmilk.
5. Finish with cinnamon or whipped cream if you’re feeling fancy.

Taste it. Adjust sweetness. This is where homemade wins; Starbucks doesn’t let you tweak like this.

How to Make Starbucks Iced Gingerbread Chai

The iced version is brighter, lighter, and honestly dangerous because it goes down fast.

First two lines, straight to the point: brew chai, chill it, add gingerbread syrup, oatmilk, and ice.

Now the good stuff.

1. Fill a tall glass with ice.
2. Pour in chilled chai tea or concentrate.
3. Stir in gingerbread syrup until fully mixed.
4. Add oatmilk and gently stir.
5. Optional: top with cold foam or a sprinkle of cinnamon.

This iced gingerbread chai latte Starbucks recipe is perfect for afternoons when hot drinks feel like too much effort.

How to Serve Gingerbread Chai

You can serve this plain, but where’s the fun in that?

• Dust the top with cinnamon or nutmeg
• Add vanilla cold foam for iced versions
• Pair with ginger cookies or biscotti
• Serve in a clear glass mug for “coffee shop at home” vibes

When friends come over, this drink always gets reactions. It smells like the holidays before anyone even takes a sip.

Storage & Make-Ahead Tips

Let’s keep this practical.

• Gingerbread syrup: fridge, airtight jar, up to 2 weeks
• Brewed chai: fridge, 3–4 days
• Assembled drink: best fresh

If you’re meal-prepping, make the syrup and chai ahead. Assemble when ready. Cold foam? Always last-minute. Trust me.

FAQ — Starbucks Gingerbread Chai Recipe

What is Starbucks gingerbread chai made of?
At its core, it’s chai tea, oatmilk, and gingerbread-flavored syrup. The homemade version uses real spices and molasses, which gives a deeper flavor than bottled syrups.

How many calories are in a Starbucks gingerbread chai?
A typical gingerbread chai Starbucks calories estimate ranges from 250 to 350 calories, depending on size and milk. Homemade versions are often lower because you control the syrup.

Is gingerbread chai caffeinated?
Yes. Chai tea contains black tea, so it has caffeine, less than coffee, but still enough for a gentle boost.

Can I use dairy milk instead of oatmilk?
Absolutely. Whole milk works great. Almond milk is lighter but less creamy. In my opinion, oatmilk gives the closest gingerbread oatmilk chai latte Starbucks texture.

How long does homemade gingerbread syrup last?
About two weeks in the fridge. If it smells off or looks cloudy, toss it.

Can I make this drink less sweet?|
Yes, and you should if that’s your thing. Start with 1 tablespoon of syrup and add more slowly. Chai is supposed to be spicy, not sugary.

Nutrition & Calories (Informational)

Here’s a rough breakdown for a homemade version with oatmilk:

• Calories: 180–250
• Sugar: depends on the syrup amount
• Fat: mostly from oatmilk
• Protein: 2–4g

Compared to Starbucks’ gingerbread chai nutrition facts, homemade options usually win on lower sugar and cleaner ingredients, with no mystery syrups. No fillers.

Conclusion

This Starbucks gingerbread chai recipe proves you don’t need a barista or a seasonal menu to enjoy your favorite drink. Whether you love it hot, iced, or somewhere in between, this copycat recipe gives you full control and better flavor.

I make this every winter. Sometimes daily. And every time, it reminds me why homemade drinks just hit differently. Try it once, tweak it to your taste, and I guarantee it’ll become part of your cold-weather routine.

If you end up loving it (you will), save it. Share it. And maybe make a double batch of that syrup, you’re going to need it.