Add the black tea, crushed cardamom pods, ginger, salt, and water into a pot. Heat on medium-high until boiling, then turn off the heat and let steep for 7 minutes.

Add the coconut sugar to a large jar, strain the tea into the jar, and stir until the sugar dissolves. Store in the fridge overnight.

Combine water, coconut sugar, pumpkin puree, and salt in a pan. Bring to a boil, then reduce heat and simmer for 6-8 minutes until thickened.

Stir in pumpkin spice and vanilla after removing from heat, strain the mixture, and store the syrup in the fridge.

Pour 1/2 cup of chai concentrate over a cup of ice, add 1/2 cup of creamy milk and 2 tbsp of pumpkin spice syrup, and mix well.