Whisk together all the ingredients for the pumpkin latte base in a medium sized pan.
Heat the mixture over medium heat for 6-10 minutes or until the mixture is hot but not boiling. You want to maintain a temperature under boiling so it doesn't curdle but hot enough the tea steeps.
To make the latte frothy, you can whisk it vigorously while it's heating up and there will be a layer of foam on top, or you can place it in a blender to add more foam. If you have an espresso machine or a hand held milk frother that's the best option for good thick foam.
After frothing, pour the finished latte mixture into 4 glasses, top with the optional whipped cream and drizzle with caramel sauce.
For added presentation, you can 'paint' lines of caramel sauce up the sides of each glass for a striped look.
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Notes
You want to look for Indian chai, not chai tea bags. There shouldn't be any sugar or dairy in the chai tea mix, just spices and black tea. You will have leftovers of both the whipped cream and the caramel sauce, but it's no problem finding a use for them! The caramel sauce makes a good sweetener for an apple crisp, and you can use the whipped cream for topping it. I've made this latte several times without the toppings, and it's good that way as well if you're not in the mood to make the toppings! The nutrition facts were calculated without the optional toppings.