Spicy Chai Concentrate

• 4 cups filtered water
• 3" pieces peeled fresh ginger, roughly chopped
• 2-3 whole cinnamon sticks
• 2 whole star anise
• 1/4 teaspoon whole cloves
• 1/4 teaspoon whole pink peppercorns
• 1/4 teaspoon freshly grated nutmeg
• 8 cardamom pods, crushed
• 1 vanilla bean, split & contents scraped
• heaped 1/4 cups assam tea (or other black tea of your choice)
• 1/3 cup grade B maple syrup

1. Put the water in a pot over high heat and bring it to a boil. Once it boils, remove it from the heat and add all of the remaining ingredients except for the maple syrup. Cover the pot with a lid or a plate and let it steep for 15 to 30 minutes, depending on how strong you want the mixture.
2. Once the concentrate has steeped, strain out the tea and spices into a clean pitcher or mason jar, then stir in the maple syrup. Allow to cool before putting in the fridge. Makes about 4 cups or enough for 8 drinks. Shake well before using.
3. You can use the concentrate in a 1:1 ratio with milk or water in both hot and cold applications. My favorite way to drink it is to combine equal parts concentrate and coconut milk, then warm them gently on the stove.

water, fresh ginger, cinnamon sticks, star anise, whole cloves, whole pink peppercorns, freshly grated nutmeg, pods, vanilla bean, assam tea, maple syrup

Taken from food52.com/recipes/25708-spicy-chai-concentrate (may not work)