2 double spice chai tea bags
1 1/2 cups boiling water
1 can organic full fat coconut milk
4 heaping tablespoons pumpkin puree
1 teaspoon cinnamon
1 teaspoon maple syrup (optional)
Steep the double spice chai tea bags in the boiling water for 5 minutes.
In a small pot, whisk coconut milk, pumpkin puree, cinnamon, and maple syrup. Heat over medium until hot (do not boil). Remove tea bags from water and pour tea into the pot.
Whisk to combine and heat to your preference. Use a hand blender to make it frothy and serve, topped with a sprinkle of cinnamon.
You may choose to strain the latte through a fine mesh sieve if you do not like texture.