Iced Gingerbread Chai Latte

1. Prepare the Tea Base:
Heat 8 ounces of oat milk in a saucepan over medium heat until it reaches a near-boil. Remove from heat and add 1 tablespoon of Organic Masala Chai leaves, 1/4 teaspoon of Organic Ginger, and 1/4 teaspoon of Organic Cinnamon. Stir to combine, then let the mixture steep for 5 minutes. This step ensures the oat milk absorbs all the rich, spiced flavors.

2. Add Sweetness:
After steeping, strain the mixture to remove the tea leaves and spices, then stir in 1.5 teaspoons of molasses. The molasses gives the drink its signature gingerbread sweetness and deep, warm flavor.

3. Cool the Mixture:
Allow the tea-infused oat milk to cool slightly while preparing the topping. This prevents the ice from melting too quickly when you assemble the drink.

4. Create the Frothy Topping:
In a small bowl or measuring cup, combine 3 tablespoons of heavy cream, 2 tablespoons of oat milk, 1 tablespoon of vanilla syrup, and a pinch of pumpkin pie spice. Use a hand frother to whip the mixture for 30 seconds to 1 minute until it becomes light and airy. This frothy topping adds a luxurious texture and enhances the flavor profile of the latte.

5. Assemble the Latte:
Fill a tall glass with ice cubes and pour the cooled milk and chai mixture over the ice. Leave some room at the top for the frothy topping.

6. Add the Finishing Touches:
Spoon the frothy topping onto the iced chai latte. For a festive garnish, add a cinnamon stick or sprinkle a bit of pumpkin pie spice on top. The cinnamon stick not only looks elegant but can also be used as a stirrer to mix the flavors further.