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Light & Spiced Iced Gingerbread Oatmilk Chai

iced gingerbread oatmilk chai - featured image
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A quick and easy iced chai recipe with fresh ginger, warming spices, and creamy oatmilk. Perfect for any season, this light and spiced drink delivers cozy holiday flavor without the heavy cream or complicated steps.

Ingredients

Scale
  • 2 cups water (filtered if possible)
  • 2 black tea bags (Assam or strong breakfast blend like PG Tips)
  • 1 inch fresh ginger, peeled and thinly sliced
  • 4 whole green cardamom pods, lightly crushed
  • 1 cinnamon stick (about 3 inches)
  • 4 whole cloves
  • 1 star anise (optional)
  • Pinch of black pepper
  • 2 tablespoons brown sugar (or coconut sugar)
  • 1 tablespoon maple syrup (or honey)
  • 1 cup unsweetened oatmilk (Oatly or Califia Farms recommended)
  • 1/2 teaspoon vanilla extract (pure preferred)
  • Ice cubes (for serving)
  • Optional garnishes: cinnamon stick, star anise, or ground cinnamon

Instructions

  1. In a small saucepan, combine water, sliced ginger, crushed cardamom pods, cinnamon stick, cloves, star anise (if using), and black pepper. Bring to a boil over medium-high heat.
  2. Reduce heat to low and simmer gently for 5 minutes (3 minutes if using ground spices). The water should turn a warm amber color.
  3. Turn off the heat and add the tea bags. Steep for 3-4 minutes. Do not over-steep to avoid bitterness.
  4. Remove tea bags (gently squeeze over pot). Add brown sugar and maple syrup to the warm chai concentrate and stir until dissolved.
  5. Strain the chai concentrate through a fine-mesh strainer into a heat-safe bowl or measuring cup. Press gently on solids to extract all liquid. Discard spices.
  6. Let the chai concentrate cool to room temperature (speed up with an ice bath if desired). Can be refrigerated for up to a week.
  7. Fill a glass to the brim with ice cubes. Pour chai concentrate over ice, filling the glass about two-thirds full.
  8. Slowly pour oatmilk over the chai. Stir gently with a long spoon or straw to combine.
  9. Taste and adjust sweetness or spice as needed.
  10. Garnish with a cinnamon stick, star anise, or a dusting of ground cinnamon. Serve immediately.

Notes

For a caffeine-free version, use rooibos tea. For a richer drink, swap half the oatmilk for canned coconut cream. The chai concentrate can be made ahead and stored in the fridge for up to a week. Use large ice cubes to prevent dilution.

Nutrition

Keywords: iced chai, gingerbread chai, oatmilk chai, spiced chai, homemade chai, easy chai recipe, vegan chai, dairy-free chai

Find it online: https://forkifyfun.com/light-and-spiced-iced-gingerbread-oatmilk-chai-best-easy-homemade-recipe/