12 whole cloves
4 whole black peppercorns
2 bay leaves, broken into pieces
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon fennel seed
1/4 vanilla bean, cut in half
1 tablespoon spice mix
1/3 cup brown sugar, packed
4 cups water
2 tablespoons Darjeeling or other loose black tea
Spice Mix: Combine spices with vanilla pieces. Store in an airtight container until you are ready to make the concentrate.
Concentrate: Combine 1 tablespoon spice mix with brown sugar and 4 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes on low, stirring occasionally. If you would like a stronger flavor, simmer a little longer. (your kitchen will smell wonderful).
Remove from heat and stir in tea. Cover and steep for 10 minutes. Strain concentrate into a glass measuring cup, pressing solids to extract all of the flavor. Discard spices. Cool concentrate. Store, covered, in refrigerator for up to a week.
To serve, combine equal amounts concentrate and milk. Serve hot or iced.