Dessert

Iced Gingerbread Chai Tea Latte Recipe

ByJeannette Jaeger January 12, 2026January 12, 2026

Introduction

This Iced Gingerbread Chai Tea Latte is a delightful blend of warm spices and refreshing chill, perfect for cozy days or festive gatherings. With fragrant chai, fresh ginger, and classic gingerbread flavors, it offers a delicious twist on a classic chai latte served cold.

A clear glass cup filled with light brown iced chai tea, with four large ice cubes floating on top. The cup sits on a round white plate with a dark edge that holds two square white marshmallows sprinkled with brown powder on top. Around the plate are whole star anise, cinnamon sticks, cloves, and fresh ginger roots. The background features a white marbled texture and small bowls filled with tea leaves and brown sugar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups water
2 chai tea bags
1 tablespoon fresh ginger, grated
¼ cup brown sugar (adjust to taste)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup milk (dairy or non-dairy)
Ice cubes
Whipped cream (optional)
Ground cinnamon or gingerbread cookie crumbs for garnish (optional)

Instructions

Step 1: Bring 2 cups of water to a boil in a saucepan over medium heat.
Step 2: Remove the boiling water from heat and add the 2 chai tea bags and grated fresh ginger. Let steep for 5-7 minutes.
Step 3: Remove the tea bags and stir in brown sugar, ground cinnamon, ground nutmeg, and ground cloves until the sugar dissolves.
Step 4: Allow the spiced tea to cool for 15-20 minutes at room temperature or refrigerate to cool faster.
Step 5: Fill a tall glass halfway with ice cubes, then pour the cooled tea mixture until the glass is about two-thirds full.
Step 6: Add milk to fill the rest of the glass, adjusting to your preferred creaminess, and stir gently to combine.
Step 7: Top with whipped cream and a sprinkle of ground cinnamon or crushed gingerbread cookies if desired.
Step 8: Serve immediately and enjoy your refreshing iced gingerbread chai tea latte.

Tips & Variations

Use almond, oat, or soy milk for a dairy-free version with subtle flavor differences.
Adjust the brown sugar amount based on your sweetness preference or substitute with maple syrup or honey.
For extra spice, add a small pinch of black pepper or cardamom when steeping the tea.
Crushed gingerbread cookies on top add texture and a festive touch.

Storage

Store any leftover spiced chai tea mixture in an airtight container in the refrigerator for up to 3 days. When ready to serve again, stir well, add fresh ice and milk, and enjoy chilled. It is best to add whipped cream just before serving.

How to Serve

A clear glass mug filled with three visible layers starting with a dark brown layer of coffee at the bottom, followed by a creamy light brown middle layer, topped with a thick, fluffy white whipped cream layer that is drizzled with caramel sauce. A small gingerbread cookie with white icing decoration is perched on the rim of the mug. The mug sits on a wooden board surrounded by gingerbread cookies, golden Christmas ornaments, and small snow-covered miniature trees on a white marbled surface. The background is dark and blurred, adding to the cozy holiday atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground ginger instead of fresh ginger?

While fresh ginger provides the brightest flavor, you can substitute ½ teaspoon of ground ginger if needed. Adjust to taste as ground ginger is more concentrated.