Ingefärskai Brûlée Latte

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1. 1
   Line a baking sheet with parchment paper. In a pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
2. 2
   In a pot, bring the milk to a gentle simmer over medium heat. Remove from the heat, add the maple syrup, molasses, ginger, cinnamon, star anise, and a pinch of salt. Add the chai tea bags, cover, and steep for 10 minutes. Discard the tea bags and star anise.
3. 3
   Rewarm the latte over medium heat, 3-5 minutes, until steamy again. Stir in the vanilla. Using a small whisk or a fork, whisk until frothy.
4. 4
   Divide the espresso between 2 mugs. Pour over the gingerbread chai. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!.