Homemade Chai Gingerbread Syrup

In a saucepan over low-medium heat, mix together 1 1/2 cups of water, 1 1/2 cups of coconut sugar (or brown sugar), 1/4 cup of molasses, 2 cinnamon sticks, a 1/2 inch long piece of fresh ginger, 1 teaspoon of ground cloves, 3 crushed cardamon pods (or 1/2 tsp of ground cardamon), and 3 star anise. Bring the mixture to a boil, then turn the heat to low and let it simmer for 15 minutes, stirring approximately every minute or so. Turn off the heat and let the syrup cool for about 20 minutes. Afterwards, strain out the spices and transfer the syrup to a pour spout bottle. Enjoy and store in the fridge for up to 2 weeks.