Vanilla Chai Pumpkin Cream Cold Brew

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1. 1
   Bring 1 cup water, the brown sugar, and cinnamon stick to a boil in a small pot. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla and tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.
2. 2
   In a glass jar combine the cream, milk, pumpkin, and 1 tablespoon vanilla syrup. Vigorously shake for 1-2 minutes, until thickened and foamy on top. Alternately you can use a a frother as well.
3. 3
   In a tall glass filled with ice, combine the espresso, 1-2 tablespoons syrup, and a couple dashes of pumpkin pie spice, stir. Pour over the sweet pumpkin cream and then drizzle over a little more syrup and a sprinkle of pumpkin pie spice. Stir well to combine. Enjoy!.