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With a knife, halve the vanilla beans lengthwise and scrape the seeds into saucepan.
Add the vanilla pods, milk, agave nectar and spices to pan.
Let the mixture get hot, almost boiling, then add the tea leaves.
Bring the mixture to a boil, stirring occasionally, and let boil for 5 minutes.
Remove pan from heat and let mixture steep for approximately 30 minutes.
Strain spices and tea leaves from steeped mixture by pouring through a sieve.
Let the concentrate cool. Store the concentrate in the refrigerator for up to one week.
To serve a chai latte, combine chai concentrate and milk in a 1:1 ratio.