Prepare the ingredients per the instructions above.

Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally.

Heat a non-stick skillet over medium heat. Brown the canadian bacon on both sides then set aside.

Add butter or cooking spray to the pan and crack in the eggs. Cook until the whites start to set then gently flip over. Top with cheese and cook until melted. Season with salt and pepper to taste.

While the eggs are cooking, place the English muffins in the toaster and toast until golden brown.

Place the canadian bacon and eggs on the english muffin.

Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The Chai latte will double in volume. Alternatively use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. Dust with cinnamon.

Serve the Canadian bacon, egg, and cheese English muffin with fruit, and chai tea lattes.