Step 1: Lightly crush the cardamom pods and place with cinnamon sticks, cloves, ginger slices, and star anise in a small saucepan.

Step 2: Pour 2 cups of water into the saucepan and bring to a rolling boil over high heat.

Step 3: Add the crushed spices to the boiling water and stir gently.

Step 4: Reduce heat to medium-low and simmer the spiced water for 5 minutes uncovered.

Step 5: Add the black tea bags or loose tea and steep for 3 to 4 minutes.

Step 6: Remove from heat, strain the concentrate through a fine mesh strainer into a pitcher, pressing gently on the tea bags, then stir in 2 tablespoons honey until dissolved.

Step 7: For each serving, whisk together 1/4 cup pumpkin puree and 1/2 cup milk in a mug until smooth.

Step 8: Pour 1/2 cup warm chai concentrate into the pumpkin-milk mixture, add a pinch of sea salt, and whisk to combine.

Step 9: Froth the top with a milk frother or whisk for 30 seconds, top with whipped cream and a dusting of ground cinnamon, then serve immediately.