Boil 1 cup of water and steep the chai tea bags for 5 minutes. Remove the tea bags and let the tea cool to room temperature.

In a small saucepan, heat 1 cup of milk over medium heat until warm. Stir in maple syrup, ground cinnamon, ground ginger, and ground cardamom until well combined. Remove from heat and let cool.

In a mixing bowl, combine heavy cream, pumpkin puree, sugar, and vanilla extract. Use a handheld frother or whisk to whip the mixture until it becomes light and airy, forming the pumpkin cold foam.

Fill a glass with ice cubes. Pour the cooled chai tea into the glass, followed by the spiced milk mixture.

Gently spoon the pumpkin cold foam on top of the iced chai latte.

Optional: Sprinkle a pinch of cinnamon on top for garnish.

Serve immediately and enjoy!