Whip the heavy cream to stiff peaks and add in the maple syrup and bourbon and whip again.

Taste and add more maple syrup if desired.

Chill until ready to use.

Bring the water to a boil in a small sauce pan. Add the tea bags and let steep 5 minutes.

Remove the tea bags and add the chai concentrate, honey, coconut milk, pumpkin puree, and vanilla to the sauce pan. Bring the mixture up until it just reaches a simmer, whisking as you go.

Taste for sweetness level, adding more honey if needed.

Strain mixture through a fine mesh sieve into a pitcher or bowl, stir in the bourbon.

Divide the lattes into Irish coffee cups or large mugs, top with maple sweetened whipped cream and sprinkle with cinnamon and nutmeg and garnish with whole star anise and cinnamon sticks if desired. Serve immediately.