Start by measuring out the ingredients listed. You'll find all the substitutions on the blog, along with tips and lots of ideas. I love using canned coconut milk here.
before making the pumpkin chai, make a small batch of whipped cream and my coconut sugar caramel for the optional toppings. You'll find dairy free coconut whipped cream on the blog.
Start by mixing together the chai tea and maple syrup until no lumps remain. I like to use authentic Indian chai tea which is loose rather than tea bags. Then mix in the pumpkin