Step 1

Add all the ingredients except the tea bags and vanilla extract into a medium saucepan.

Step 2

Stir to mix the maple syrup and water and bring to a soft boil. Simmer for 10 minutes.

Step 3

Take it off the heat and add the vanilla extract and tea bags. Let them steep for about 5 minutes.

Step 4

You can strain the concentrate immediately or take the teabags out and let the spices sit in it for 10 more minutes while it cools to enhance the flavors. Strain into a glass jar and store in the fridge for 2-3 days.

Step 5

Fill up a tall glass with ice, add equal parts of chai concentrate and milk (½ cup each or more depending on the size of your drink). I like to froth the milk but that’s optional. Add maple syrup if desired.

Step 6

Brew 1-2 shots of espresso and pour it over the milk and chai.

Step 7

Dust with cinnamon if desired and serve with a straw. Enjoy!