In a small saucepan, bring the water to a simmer and steep the chai tea bags or loose-leaf chai for 5 minutes. Remove the tea bags or strain out the leaves.

In the same saucepan, whisk together the milk, pumpkin puree, brown sugar or maple syrup, pumpkin pie spice, and vanilla extract over medium heat until hot and steaming, but not boiling.

If using espresso, stir it into the pumpkin milk mixture.

Add the brewed chai tea to the saucepan and whisk until fully combined and frothy.

Pour into mugs and top with whipped cream and a light dusting of pumpkin pie spice, if desired. Serve immediately.