Make whipped cream for latte: Using an electric mixer or whisk, whip the cream until stiff peaks form. Set aside.

Make latte: In a small pot, bring water to a boil. Pour into an 8-ounce mug and steep tea bags for 5 minutes. While steeping, prep milk.

While your tea steeps, pour milk into the pot and heat over medium heat until milk begins to steam (do not bring to a boil). Whisk vigorously until foamy or use a handheld milk frother to froth milk.

Prep capers, dill, and red onion per instruction above.

Toast bagel in a toaster oven.

Finish latte: Remove and discard the tea bags. Stir in sugar. Pour the milk into the tea concentrate, stirring to combine. Top with whipped cream and dust with cinnamon over top.

Serve: Enjoy the smoked salmon bagel with chai latte.