This Gingerbread Chai Coffee is like wrapping your hands around a warm mug of the holidays. It’s cozy, spicy, and rich — with all the warm chai flavors like cinnamon, cloves, and cardamom, plus the deep molasses and ginger that give it that true gingerbread vibe. Mix that with strong coffee and a splash of milk, and you’ve got something super special you can make right at home in under 10 minutes.
What You’ll Need
- ¾ cup strong brewed coffee or 1 shot espresso
- ½ cup milk (any kind – dairy or plant-based)
- ¼ cup water
- 1 black tea bag (like English Breakfast or Assam)
- 1 tbsp molasses
- 1 tbsp brown sugar
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- Pinch of ground cloves
- ¼ tsp vanilla extract
Pro Tips
- Use fresh ground spices for the best flavor — it really makes the gingerbread pop.
- Don’t let the milk boil or it can taste scorched — just heat until steamy.
- Strain out the tea bag after steeping so it doesn’t get bitter.
- Froth the milk if you want that café-style finish.
- Want a little kick? Add a pinch of black pepper for a more traditional chai flavor.
Tools Required
- Small saucepan
- Whisk or spoon
- Measuring cups and spoons
- Mug
- Fine mesh strainer (optional if loose spices bother you)
Substitutions and Variations
- Use maple syrup or honey instead of brown sugar
- Try a chai tea bag in place of black tea + spices for convenience
- Almond, oat, or soy milk all work great
- Add whipped cream on top for a dessert-like finish
Make Ahead Tips
Mix the chai syrup part (molasses, sugar, spices, tea, and water) and store in the fridge up to 3 days. Heat with coffee and milk when ready.
Step-by-Step Instructions
Step 1: Add Water, Molasses, Sugar, and Spices to Pan
In a small saucepan, add ¼ cup water, 1 tbsp molasses, 1 tbsp brown sugar, ¼ tsp ground ginger, ¼ tsp ground cinnamon, and a pinch of ground cloves. Whisk to combine.
Step 2: Add Tea Bag and Simmer
Place 1 black tea bag into the saucepan and turn the heat to medium. Simmer for 3–4 minutes, stirring occasionally, then remove from heat and discard the tea bag.
Step 3: Add Coffee and Vanilla
Pour in ¾ cup strong brewed coffee and ¼ tsp vanilla extract. Stir well to blend everything together.
Step 4: Add Milk and Heat Gently
Pour in ½ cup milk and heat gently until steaming (don’t boil), stirring to combine and make it creamy.
Step 5: Serve It Up
Pour the finished Gingerbread Chai Coffee into a mug and top with foam, a cinnamon sprinkle, or a dollop of whipped cream if you want.
Leftovers and Storage
Best served fresh, but you can store the finished drink (without milk foam or toppings) in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.
Why I Love This Recipe
This recipe started as a chai craving one snowy afternoon, but I didn’t want just tea — I needed coffee. So I mashed them together with some gingerbread flavors, and wow. It turned into this cozy, spicy, sweet-but-not-too-sweet coffee drink I now make all winter long.
- Feels fancy but only takes a few minutes
- You get the best of chai + coffee in one mug
- Smells like cookies while it simmers
- Deep, warming flavor with simple ingredients
- Customizable and comforting anytime
Makes
1 serving
Total time: 10 minutes
Macros (approximate)
- Calories: 140
- Protein: 3g
- Carbs: 26g
- Sugar: 18g
- Fat: 2g
Based on 2% milk and no toppings
Why This Recipe Works (Quick Science)
Molasses and brown sugar give body and depth to the drink thanks to their unrefined sugar content. The simmering step helps bloom the spices and fully infuse the tea. Adding milk at the end keeps it from curdling or burning, and blending in the coffee balances the sweetness with a bit of bitterness — a key contrast that keeps it from being too dessert-like.
Common Mistakes
- Letting the milk boil — it can taste burnt or separate
- Leaving the tea bag in too long — it turns bitter after 5 minutes
- Not whisking the molasses fully — it can settle and stay sticky
- Skipping the spices — they’re the whole gingerbread vibe
What to Serve With
- Ginger snaps or molasses cookies
- A slice of banana bread or pumpkin loaf
- Cinnamon toast or French toast
- Morning muffins with nuts or spice
FAQ
Can I use instant coffee?
Yes, just dissolve 1 tsp instant coffee in ¼ cup hot water.
Can I use chai tea instead of black tea + spices?
Totally! Just use a chai bag and skip the ground spices.
Can I make this iced?
Yep! Let it cool and serve over ice — super refreshing with oat milk.
Does it have caffeine?
Yes, from both the tea and coffee — you can use decaf versions of either to cut it down.
