In a medium saucepan on medium-high heat, add the water and bring to a boil for 1-2 minutes. Add the tea bags and let it boil for another 1-2 minutes. Remove from heat and let everything steep for 5-6 minutes.
Once fully steeped, remove tea bags and whisk in cinnamon, nutmeg, ground ginger, allspice, cardamom, ground cloves, and black pepper until dissolved and combined. Let cool completely.
TO MAKE THE LATTE:
In a bowl, add together all latte ingredients (including chai tea), mixing until combined.
To serve, fill ice into a 12 or 16-ounce glass and pour the latte mixture atop crushed ice until completely filled. Top with coconut whipped cream, if desired.
Sip and enjoy!
Notes
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Oat milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, quinoa milk, etc.
SWEETENER: You can adjust the amount of sweetener depending on how sweet or unsweet you'd like for your latte to be.
TEA BAG: You can also use a chai tea bag blend instead if preferred.