Copycat Starbucks Gingerbread Chai Recipe (Iced or Hot)

If you’ve ever wandered into Starbucks during the holidays and spotted that glowing Iced Gingerbread Chai on the menu board, you know the vibe. It’s cozy and sweet, with all the warmth of spiced cookies and a little kick of caffeine to keep your mittened hands moving. This copycat Starbucks Gingerbread Chai delivers all of that, at home, whenever you want.

The first time I tried the iced version, it was one of those strange warm December days. No snow, just slush and cold sunlight. I wasn’t in the mood for peppermint or eggnog, but that gingerbread chai hit perfectly. Like the lovechild of a spiced cookie and your favorite tea latte. Ever since, I’ve been tweaking this recipe to match the original, right down to the fluffy cold foam and hint of cinnamon on top.

This homemade Starbucks Gingerbread Chai can be made iced or hot, with oatmilk or dairy, and comes together in about 5 minutes once you’ve got the syrup ready. It’s festive, flavorful, and way easier on the wallet than a daily coffee run.

How to make Starbucks Gingerbread Chai at home

Start by simmering your gingerbread syrup, letting the molasses, brown sugar, and warm spices melt together into a deep, cookie‑like base. It only takes a few minutes, but that syrup is what gives the drink its unmistakable “spiced holiday latte meets gingerbread cookie” flavor. Let it cool while you prep your chai.

For the iced version, pour sweet chai concentrate over ice, add a splash of oatmilk, and stir in a spoonful of the syrup until the drink turns a warm caramel color. Make the gingerbread cold foam by frothing oatmilk with another spoonful of syrup, then spoon it over the top so it floats in a thick, creamy layer. Finish with a dusting of cinnamon or pumpkin pie spice.

For the hot version, warm your chai and syrup together, then top it with steamed milk and a cloud of foam. The spices bloom beautifully when heated, giving you a cozy, bakery‑sweet aroma with every sip.

Serve it iced for a refreshing, lightly spiced holiday drink, or hot for that comforting, mug‑in‑both‑hands moment. Both versions taste just like the café original, maybe even better because you can tweak the sweetness exactly how you like it.

Nutrition Facts (Iced Version, approx.)

• Calories: 240
• Total Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 42g
• Sugars: 34g
• Protein: 3g
• Caffeine: ~40mg (varies by chai)

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time (syrup): 10 minutes
Total Time: 15 minutes + chilling syrup
Servings: 1 drink + syrup for 4–6 drinks

For the Gingerbread Syrup (makes ¾ cup)

• ½ cup water
• ¼ cup white sugar
• ¼ cup dark brown sugar
• 2 tablespoons molasses
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• ½ teaspoon vanilla extract (optional, added off-heat)

For the Iced Gingerbread Chai

• 3 oz chai tea concentrate (Tazo or Oregon Chai Original)
• 3 oz oatmilk (or 2% milk)
• 1 tablespoon gingerbread syrup (plus extra for the base if you like it sweeter)
• 2 oz barista-style oatmilk for cold foam
• Ice
• Sprinkle of pumpkin pie spice or cinnamon

For the Hot Version

• 4 oz chai concentrate
• 8 oz steamed milk (oatmilk or 2%)
• 2–3 tablespoons gingerbread syrup
• Optional: foamed milk on top
• Sprinkle of pumpkin pie spice or cinnamon

Tools You’ll Need

• Small saucepan (for syrup)
• Blender, milk frother, or French press (for cold foam)
• Measuring cups and spoons
• 16 oz glass or mug
• Spoon or milk steamer wand
• Ice cube tray (for iced version)

Instructions

Make the Gingerbread Syrup (10 min + cooling)

1. In a small saucepan, combine water, sugars, molasses, and spices.
2. Bring to a gentle simmer, stirring until sugars dissolve.
3. Simmer for 4–5 minutes, just until it thickens slightly.
4. Remove from heat and stir in vanilla if using.
5. Let cool, then store in a jar in the fridge for up to 2 weeks.

Iced Gingerbread Chai (5 min)

1. Fill a 16 oz glass about two-thirds with ice.
2. In a shaker or directly in the glass, combine chai concentrate, oatmilk, and (optionally) 1 tbsp gingerbread syrup. Stir or shake.
3. In a separate cup, froth 2 oz oatmilk with 1 tbsp gingerbread syrup until fluffy (using a milk frother or shaking in a French press).
4. Spoon the cold foam over the chai mixture.
5. Sprinkle with pumpkin pie spice or cinnamon. Sip through the foam for the full effect.

Hot Gingerbread Chai (5 min)

1. Heat chai concentrate and gingerbread syrup in a small pot or microwave-safe mug.
2. Steam milk and pour it over the chai.
3. Top with a dollop of foamed milk if you like, then dust with cinnamon or pie spice.
4. Serve in a cozy mug and wrap both hands around it like it’s a tiny fireplace.

Tips

• Use barista-style oatmilk or high-fat dairy for the creamiest texture.
• Adjust syrup to taste, Starbucks drinks are pretty sweet, so don’t hold back if you want that same hit.
• Froth the cold foam cold, not warm, or it won’t sit nicely on top of your iced drink.
• Leftover syrup is great drizzled on pancakes, oatmeal, or stirred into black tea.

What to Serve With

Crisp and Cozy

• Gingersnaps or biscotti – Their crunch mirrors the spice and lets you dunk without crumbling too fast.
• Orange slices with cinnamon sugar – A zingy counterpoint that brings a citrus brightness to the drink’s deep warmth.
• Toasted sourdough with almond butter – A nutty, mellow snack that slows the sweetness down and makes this feel more like breakfast.

Holiday Treat Pairings

• Pumpkin muffins – The soft spice echoes the chai, and the muffin’s density pairs well with the airy cold foam.
• Mini cranberry scones – The tart berry cuts through the syrupy sweetness and gives it a grown-up tea party vibe.
• Dark chocolate-covered pretzels – Sweet, salty, and just indulgent enough. The contrast is a little unexpected but addictive.

Savory Bites

• Breakfast sandwich with egg and spinach – A slightly salty, creamy partner that makes this drink part of a full meal.
• Aged cheddar on multigrain crackers – The sharpness and crunch wake up your palate between sips of spiced chai.
• Bacon-studded mini quiches – If you’re doing a brunch thing, these warm, savory bites create a perfect balance.

Variations

Gingerbread Cookie Latte
Add 1 shot of espresso to your hot version to create a gingerbread latte with a tea twist. Perfect for caffeine lovers.

Dirty Gingerbread Chai
A classic barista hack: add 1–2 shots of espresso to the iced version. You get more of a buzz, with deep roasted notes peeking through the gingerbread.

Gingerbread Eggnog Chai
Substitute steamed eggnog for the milk in the hot version. It’s rich, festive, and dangerously cozy.

Dairy-Free Gingerbread Chai
Use oatmilk or almond milk for both the base and cold foam. Top with coconut whip if you’re feeling extra.

Extra Spicy Version
Add a pinch of black pepper or cardamom to the syrup to boost that chai sharpness. Starbucks chai is fairly bold, so don’t be afraid of heat.

Low-Sugar Version
Use unsweetened chai concentrate and cut the syrup in half. You can still get the flavor hit with just 1 tbsp if your palate’s sensitive to sweetness.

Ingredient Substitutes

Chai concentrate:
The original uses Tazo or Oregon Chai. You can substitute a homemade strong chai, or brewed chai tea mixed with honey and a pinch of extra spices.

Gingerbread syrup:
The homemade molasses-based syrup gives the most authentic flavor, but Torani Gingerbread or Monin Gingerbread are great shortcuts. You can also mix maple syrup with ginger and cinnamon in a pinch.

Oatmilk:
Starbucks-style barista oatmilk froths best, but you can easily swap in 2% dairy milk, almond milk, soy milk, or even coconut milk depending on what you have.

Molasses:
Dark molasses brings that deep gingerbread warmth. If you don’t have any, use maple syrup for a lighter flavor, treacle if you want depth, or a simple brown sugar syrup.

Pumpkin pie spice:
The original blend includes cinnamon, ginger, nutmeg, and clove. You can use just cinnamon, or mix cinnamon with a small pinch of nutmeg if that’s all you’ve got.

Foamed oatmilk:
Used for the cold foam. Substitute with dairy cream or barista almond milk, or skip the foam entirely if you prefer a simpler drink.

Vanilla extract:
Optional in the syrup. You can swap it with vanilla bean paste, a drop of maple extract, or leave it out for a spicier, more ginger-forward flavor.

Honest Review

After a few chilly evenings and a little too much syrup tweaking, this copycat really does hit that Starbucks note where it counts. The gingerbread syrup tastes like a soft-baked holiday cookie, and when it blends with the spiced chai and creamy oatmilk? It’s a cozy bomb in a cup.

The cold foam version is honestly my favorite. it looks fancy, feels festive, and gives you that signature “sip through the sweet foam” moment that Starbucks does so well. The hot version is simpler but just as warming, especially when you go heavy on the spices.

Is it exactly like the one from Starbucks? Not quite. They probably use some ultra-smooth commercial chai blend and precise frothing machines I don’t have sitting on my kitchen counter. But flavor-wise? It completely delivers that holiday café vibe without the $6 price tag or the long line behind the person ordering a Trenta half-whatever.

If you’re a fan of cozy drinks with a little spice and a lot of warmth, you’ll find yourself making this again well after the holiday lights come down. Honestly? I’d take this over a peppermint mocha any day.