Combine water, cinnamon stick, cardamom seeds, ginger root, cloves and peppercorns in a medium saucepan.
Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, cover and steep 10 minutes.
Bring water back to a boil, then add tea bags and let steep another 3 to 5 minutes. Pour through a fine mesh sieve remove solids and return to pan.
Chai tea base can be made ahead, refrigerated and reheated as needed.
Lattes:
Whisk pumpkin puree into chai tea base.
Divide half and half, almond milk or coconut milk between 3 mugs (2 tablespoon per mug). Add 1 tablespoon of sweetener to each mug. Divide chai tea base between mugs and stir to combine.
Garnish:
In a medium bowl, whip cream with stevia extract until it forms stiff peaks. Divide between prepared mugs and sprinkle with ground cinnamon.
Notes
Serves 3. Each serving has 3 g of carbs.113 Calories; 11g Fat (84.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 21mg Sodium.