Place the pears in your blender and puree.

Place the puree over a fine mesh strainer set over a bowl and using a rubber spatula push the puree through. Toss the excess pulp remaining in the strainer.

Leftover nectar can be frozen in an ice cube tray or stored in the refrigerator for up to 1 week.

Bring the water to a boil and place in a tea pot or measure cup and add the tea bags to steep for 3 minutes.

Grab two mugs and add 1/2 teaspoon honey, 1 1/2 ounces of bourbon and 3 tablespoons of pear nectar in each mug.

Stir together and top with the chai, stir again to combine.

Garnish with a cinnamon stick and pear slice, serve immediately.