Put anise, nutmeg, cinnamon, coriander, cardamon, black peppercorns, cloves, and allspice in a skillet and lightly toast on medium high heat. Do not burn. Heat only till fragrant.

Let cool and grind in a spice mill. (coarsely)

Split the vanilla bean and scrape out the seeds.

Peel the ginger root and cut into thin slices.

Bring the water to a boil and add everything but tea bags and honey. Reduce heat, cover and let simmer for 15 minutes.

Turn heat off, add tea bags and let steep for 5 minutes.

Remove tea bags and strain the liquid. While still warm, add honey and stir well to disolve.

Mix 2 parts chai to 1 part milk or half & half.