HOMEMADE CHAI CONCENTRATE

Add the ginger, star anise, black peppercorns, nutmeg, cloves, and cardamom to a food processor. Pulse 4-5 times, or until everything is roughly chopped. Transfer this to a large pot, along with the tea bags, vanilla bean (sliced open, or sub for mixing in 1 tsp vanilla extract at the end), cinnamon sticks, and filtered water. Bring to a simmer over low-medium heat. Let simmer for 5 minutes. Then, turn off the heat, stir in your sweetener of choice, cover the pot, and let steep until cooled. Strain and transfer the chai concentrate to an airtight container. Store in the fridge for up to 2 weeks.