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Place tea bags, water, whipping cream and maple syrup in a small saucepan; stirring to combine. Bring to a simmer over medium-high heat; about 5 minutes. Stir in pumpkin purée and remove from heat.
Spread the inside of 4 mugs with a small streak of dulce de leche caramel.
Strain latté through a sieve if necessary to remove any loose tea leaves and pour into mugs.
Fold dulce de leche caramel into whipped cream.
Dollop onto each mug, dust with cinnamon and garnish with cinnamon sticks.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.