In a medium saucepan, bring 2 cups of filtered water to a boil over medium-high heat. This will extract the flavors from the chai tea.

Once boiling, add the chai tea leaves or tea bags and reduce the heat to low. Allow it to steep for 5 minutes. This step is crucial for a robust chai flavor.

Remove the tea leaves or bags and stir in 1 cup of canned pumpkin puree, 1 cup of milk, 1 tablespoon of maple syrup, 1 teaspoon of vanilla extract, ½ teaspoon of pumpkin pie spice, and ¼ teaspoon of ground cinnamon.

Heat the mixture over medium heat, whisking continuously until it is hot but not boiling. This ensures a smooth and creamy texture.

In a mixing bowl, combine 1 cup of chilled heavy cream, 2 tablespoons of powdered sugar, and ½ teaspoon of vanilla extract.

Using a whisk or an electric mixer, beat the cream until soft peaks form. This will create a light and airy topping that complements the latte.

Pour the hot pumpkin chai mixture into mugs, filling each about ¾ full.

Top each latte with a generous dollop of whipped cream.

Sprinkle a pinch of pumpkin pie spice on top of the whipped cream for an aromatic finish.

Serve immediately and enjoy the warm, spiced flavors!