Chai Syrup - cooking recipe

Ingredients

500 ml water
black tea (20 teabags)
400 g brown sugar
2 cm ginger (fresh, in cubes)
1 tablespoon clove
4 -5 cinnamon sticks
1/2 vanilla bean (scrapes and pod)
1 teaspoon black peppercorn
1 tablespoon cardamom pod (optional)
1 tablespoon star anise (optional)

Preparation

Bring water to a boil and add teabags. Let stand for about 15 minutes.
Squeeze out teabags thouroughly.
Roast dry spices (apart from ginger and vanilla bean) in a pot until fragrant (do not burn!)
Add roasted spices, cubed ginger, vanilla seed, pod and the sugar to the tea and bring to a boil.
Let cook/simmer until syrupy (about 20 minutes).
Pour into small bottles/jars through a sieve.
This will keep months stored in the fridge.