Brew your chai tea and let it cool before mixing it with the milk.

Fill a glass with ice and pour the chai tea and milk mixture over it.

To create the cold foam, you will need to shake the heavy cream and pumpkin syrup in a cocktail shaker until foamy.

Pour the foam over the chai tea mixture. Sprinkle the cinnamon on top.

In a saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves completely.

Add the cinnamon sticks, ground ginger, cloves, and ground nutmeg to the mixture.

Allow the mixture to come to a gentle simmer, stirring occasionally. Let it simmer for about 10-15 minutes, allowing the spices to infuse their flavors into the syrup.

Remove the saucepan from heat and let the syrup cool. Once it has cooled, strain out the spices and cinnamon sticks, leaving you with a flavorful pumpkin syrup.