spiced chai concentrate

This has been the longest winter.  It's time to unburrow.  Unfurl.  Uncomplicate.

My winter-hardy greenery has made it through the gray.  The rosemary, glowing.  The chives, still prosperous.  Mapping, planning, and blueprinting the longer days.

spiced chai concentrate
from a wooden nest

4 1/2 cups water
1 stick cinnamon
1 3-inch piece of fresh ginger, chopped
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest
10 bags of black tea
1/2 cup brown sugar
1 tablespoon honey
1 tablespoon vanilla

Prepare the spices and the tea, and set aside. Bring the water to a boil, and remove from heat. Add the spices and the tea bags, and allow the mixture to steep for 15 minutes.

Strain the mixture into a 4-cup glass measuring cup or large bowl, discarding the spices. Add the sugar, honey and the vanilla, and stir until the sugar has dissolved. Pour the mixture into a jar and store in the refrigerator.

To serve, mix 1 part concentrate with 1 part milk. Heat for a warm beverage, or pour over ice to enjoy cold.