Homemade Pumpkin Chai Tea Lattes

Place the coconut cream in a medium mixing bowl and chill in the fridge.

Meanwhile, bring the water to boil in a saucepan then remove from heat. Cover the tea bags and cinnamon stick with the boiling water and set aside to steep for 20 minutes.

While the tea is steeping, combine the almond milk, pumpkin, and honey in a small food processor. Pulse until frothy and smooth.

Remove the cinnamon stick and tea bags from the tea. Whisk in the pumpkin milk and reheat over a low flame. Remove from heat and add the vodka, if using.

Once the coconut cream is chilled, whisk it by hand until thickened. It won’t become as dense as whipped cream, but you want it to be foamy enough to sit on the top of the glass.

Ladle the tea into mugs and top with the coconut cream and a cinnamon stick for garnish.