Name: Copycat Iced Gingerbread Chai
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup light brown sugar (Use 1/2 cup at first, then add the remaining 1/2 cup after the first simmer.); 0.5 cup water; 2 tbsp molasses; 1 tsp ground ginger; 0.5 tsp ground cinnamon; 0.25 tsp ground cloves; 0.25 tsp ground nutmeg; 1 tsp vanilla extract (About 1 teaspoon.); chai tea concentrate (Use equal parts chai concentrate and 2% milk; amount eyeballed. The creator recommends using more concentrate than expected because it is not as concentrated as the pump-style product.); ice (Some, for the serving cup.); 2% milk (Equal parts with chai concentrate; amount eyeballed. Add enough to top up the cup, leaving room for foam.); 3 tbsp oat milk (Original Oatly oat milk; shelf-stable is described as creamier.); 2 tbsp unsweetened coconut milk (Shake the can well before measuring; chilled coconut milk helps the foam. The transcript also mentions using a can, but the measured foam amount is 2 tablespoons.); 1 tbsp gingerbread syrup (For the cold foam; use the syrup made above.); pumpkin pie spice or cinnamon (A couple of shakes, to finish.)

Steps

Set a saucepan over low heat. Add the water and the first 1/2 cup of light brown sugar.
Add the molasses, ground ginger, cinnamon, cloves, and nutmeg. Mix everything together.
Bring the mixture to a low simmer and cook for 3–4 minutes.
Add the remaining 1/2 cup brown sugar, bringing the total sugar to 1 cup. Whisk, then return the syrup to a simmer until the sugar dissolves.
After about 1 minute of simmering, remove the pan from the heat. Add the vanilla extract and whisk it in.
Let the syrup cool, then strain it into a cup or container.
Put ice in a serving cup. Add chai concentrate and 2% milk in equal parts, eyeballing the amounts; use more chai than you might expect. Top up with milk while leaving room for the foam, then stir.
For the cold foam, shake the coconut milk can well. Measure 3 tablespoons oat milk, 2 tablespoons coconut milk, and 1 tablespoon gingerbread syrup into a frothing vessel.
Froth the mixture until creamy, doubled in size, and a little lighter in color. Alternatively, put it in a lidded jar and shake it until foamy. The foam may look tan because of the brown syrup.
Pour the cold foam over the chai. Finish with a couple of shakes of pumpkin pie spice or cinnamon, then serve.

Notes

The creator says the coconut milk was not cold and the foam was less foamy than expected; chilling it beforehand may help. Syrup cooling time is not specified. Chai and milk amounts are eyeballed, so no exact serving volumes are provided.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 1135
Protein: 3 g
Carbs: 273 g
Fat: 7 g
Fiber: 1 g

Where the calories come from

Light brown sugar74%
Molasses10%
Gingerbread syrup7%
Unsweetened coconut milk5%
Oat milk2%
Everything else3%

drink
copycat
iced
chai
gingerbread
dairy
cold foam

Copycat Iced Gingerbread Chai

Ingredients

Steps

Notes

Nutrition

Where the calories come from

Keep this recipe

More American recipes