2 tablespoons barista-style oat milk (for cold foam)

1 tablespoon barista-style soy milk (for cold foam)

1 tablespoon gingerbread syrup (for cold foam)

½ cup chai tea concentrate

½ cup oat milk

1 tablespoon gingerbread syrup

Ice

Pumpkin pie spice for garnish (optional)

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Make the cold foam: In a small container, combine 2 tablespoons oat milk, 1 tablespoon soy milk, and 1 tablespoon gingerbread syrup. Froth for 20–30 seconds until whipped. Set aside.
Prepare the latte: Fill a glass with ice. Pour in the chai tea concentrate and oat milk, then stir in the gingerbread syrup until fully mixed.
Top with cold foam: Spoon the frothy cold foam over the latte.
Garnish with pumpkin pie spice if desired.
Serve and enjoy immediately.

Adjust gingerbread syrup to taste for more or less sweetness.

Substitute oat milk with almond, coconut, or dairy milk as preferred.

Add cinnamon, nutmeg, or vanilla for extra flavor depth.

Best served fresh but can be stored (separately) for up to 1 day.

No frother? Shake milk mixture in a jar or whisk vigorously to froth.