Place the cardamom pods, cloves, allspice, peppercorns and fennel seeds in a mortar and pestle and crush them until the cardamom pods crack open and the rest look somewhat crushed (or you can also place them on a cutting board and smash them with the side of a large knife).

Dump the crushed spices, cinnamon sticks, ginger and nutmeg in a bottom heavy pot. Over low-medium heat, toast the spice for 2 minutes. Add the water and turn the heat up to high to bring the water to a boil.

Remove the pot from the heat, add in the star anise, vanilla bean, orange zest and brown sugar and cover the pot with a lid. Allow the water to steep for 20-30 minutes. You can taste it and if you want it spicier, let it steep for another 10 minutes or so.

Once you like the spice level, bring the water back to a boil and then remove it from the heat again. Add the two tea bags, cover with a lid and let it steep for another 5-10 minutes (if it steeps longer, the tea will get bitter).

Strain the water into a clean jar and use as desired. I recommend equal parts concentrate and milk.